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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.
They point out that yogurt aids in digestion, decreases the risk of yeast infections and shows promise in helping stave off certain cancers. The ingredients in yogurt vary with manufacturer, flavor and style. Cornell University's Department of Food Science notes that milk is yogurt's main ingredient. Full-fat, low-fat and non-fat yogurt are made with whole milk, low-fat milk and skim milk respectively. Cornell explains that other dairy products are sometimes used in yogurt, such as cream to adjust fat content and non-fat dry milk to alter solidity. Some companies, such as Whole Soy Company, use soy milk in place of cow's milk in their yogurt.