Yogurt

Yogurt is a dairy product made by the bacterial fermentation of milk. The bacteria used to make yogurt are typically specific strains of Lactobacillus, Streptococcus, and Leuconostoc. These bacteria convert lactose, the sugar in milk, into lactic acid, which causes milk to denature and thicken, giving yogurt its characteristic flavour and texture.

Yogurt is widely consumed as a food in its own right, often as a breakfast item or dessert. Manufacturers also use it as an ingredient in a variety of dishes, including sauces, dips, marinades, and baked goods, where it contributes a tangy flavour, creamy texture, and moisture.

Yogurt is not considered a food additive and is not listed on the Register of Food Additive Authorisations. It is a source of protein, calcium, and often contains live bacterial cultures, which some research suggests may have beneficial effects on gut health. The UK's Eatwell Guide includes yogurt as part of a healthy diet. Evidence on the specific health impacts of consuming yogurt is extensive and generally positive, though individual responses can vary.