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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.
Plain and simple, yogurt is the result of bacterial fermentation of milk. All you need is pasteurized milk and bacteria. During this process, bacterial strains such as Lactobacillus and Bifidus â just two of the many types of lactic acid microorganisms â convert lactose sugars in milk into lactic acid.