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Yoghurt is a dairy product produced by bacterial fermentation of milk. It is made by introducing specific bacteria strains into milk, which is subsequently fermented under controlled temperatures and environmental conditions. The bacteria ingest natural milk sugars and release lactic acid as a waste product. The increased acidity causes milk proteins to tangle into a solid mass (curd in a process called denaturation). The increased acidity (pH=4–5) also prevents the proliferation of potentially pathogenic bacteria.

In the U.S., to be named yoghurt, the product must contain the bacteria strains Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Often these two are co-cultured with other lactic acid bacteria for taste or health effects (See probiotics). These include L. acidophilus, Lactobacillus casei and Bifidobacterium species.

Besides the taste is great, yoghurt has nutritional benefits beyond those of milk: people who are lactose-intolerant often enjoy yoghurt without ill effects, apparently because live yoghurt cultures contain enzymes which help break down lactose inside the intestine.

Yoghurt also has medical uses, in particular for a variety of gastrointestinal conditions, and in preventing antibiotic-associated diarrhea. Some studies suggest that eating yoghurt containing L. acidophilus helps prevent vulvovaginal candidiasis, though the evidence is not conclusive.

Topik: Dietary