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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.
The main ingredient in Yoplait yogurt is cultured pasteurized grade-A low-fat milk. Cultured milk is also known as fermented milk, which is milk that has been fermented with lactic acid bacteria. In this milk, the bacteria converted sugar into lactic acid. The purpose of this fermentation is to increase the shelf life, texture and flavor of the product. Cultured milk is used in yogurt, buttermilk, sour cream and some cheeses. Nonfat milk is also an ingredient in Yoplait yogurt.