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As a cow's milk (dairy) product, yogurt is a food more consistently associated with problematic reactions than other foods. Although fermented dairy products are linked with fewer adverse reactions than non-fermented ones, the possibility of an adverse reaction to yogurt is still more common than expected.
Yoghurt or yogurt, or less commonly yoghourt or yogourt, is a dairy product produced by bacterial fermentation of milk. It can be made from any milk, including soy milk, but modern production is dominated by cow's milk. The fermentation of milk sugar (lactose) produces lactic acid, which acts on milk protein to give yoghurt its gel-like texture and characteristic tang.