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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.
Yogurt is classified as a dairy product that is made by blending fermented milk with different ingredients that gives flavor and color. The possible origin of yogurt is said to be from Middle East, Turkey or Iran. In 1900, Dr. Ilya Metchnikoff set apart bacillus cultures that were used for making yogurt.