Yogurt

Yogurt is a dairy product made by the bacterial fermentation of milk. The bacteria produce lactic acid from the lactose in the milk, which causes protein denaturation and gives yogurt its characteristic thickness and tangy taste. It is commonly made from cow's milk, but can also be made from the milk of other mammals like goats, sheep, or buffalo.

Yogurt is used in a wide variety of foods due to its creamy texture, tangy flavor, and nutritional content. Manufacturers use it as a base for dips, dressings, and sauces, and as a healthier substitute for mayonnaise or sour cream. It also adds moisture and flavor to baked goods and marinades.

Yogurt is generally recognized as safe (GRAS) by the FDA. It is a source of protein, calcium, and probiotics, which are live microorganisms that may benefit gut health. The WHO and EFSA have evaluated yogurt and its components. While generally considered healthy, some individuals may experience digestive discomfort due to lactose content if they are lactose intolerant.