Explanation

When a person consumes curd/yoghurt, it would be considered in the top or apex (i.e., 2^(nd) trophic level) of detritus food chain. Yoghurt or curd is a commercial fermented dairy product. It is produced by a starter culture of Streptococcus thermophiles and Lactobacillus in 1 : 1 ratio at $40 - 60℃$ and then partial fermentation by yeast. Streptococcus produced acid and Lactobacillus forms aroma.