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The 26 pages that link to Yogurt, each with the reason it gives.

• FermentationBroader topic: The acid thickens milk proteins and gives yogurt its tang.

• Lactic acid fermentationBroader topic: Its characteristic acidity and texture develop as bacteria ferment lactose.

• Lactose intoleranceBroader topic: Live cultures can aid lactose digestion, and yogurt is often better tolerated than milk.

• MilkBroader topic: Fermentation changes milk’s flavor, texture, and lactose content.

• LactoseBroader topic: Yogurt cultures ferment lactose as they produce lactic acid.

• Dairy farmingRelated: Farm milk enters a production chain that can transform it into cultured foods.

• CheeseCompared with: Unlike most cheeses, yogurt is generally eaten as an acidified gel rather than separated curds.

• CaseinRelated: Acidification destabilizes casein and builds yogurt’s characteristic protein gel.

• PectinRelated: Pectin can stabilize fruit preparations and improve texture in some yogurt products.

• Lactic acid bacteriaBroader topic: These bacteria acidify milk and contribute yogurt’s texture and characteristic flavor.

• Lactic acidBroader topic: Bacterial lactic acid production gives yogurt its acidity and helps set its texture.

• Levantine cuisineRelated: It appears as a sauce, accompaniment, and base for cooked dishes.

• Cow's milkRelated: Fermentation thickens cow's milk and gives yogurt its characteristic tang.

• Turkish cuisineRelated: Yogurt appears as a side, sauce, soup ingredient, and drink across Turkish meals.

• Food fermentationBroader topic: Yogurt demonstrates how acid production transforms milk into a thick, tart food.

• Goat milkRelated: Goat milk can be cultured into yogurt with a characteristically tangy flavor and soft texture.

• Starter cultureBroader topic: Its standard bacterial pair exemplifies a defined dairy starter.

• LactobacillusBroader topic: Lactobacillus species are used in some yogurt cultures to ferment milk sugars.

• Dairy productBroader topic: Its cultures turn lactose into lactic acid, setting the milk proteins.

• KefirCompared with: Its usually defined starter cultures contrast with kefir's grain-based microbial community.

• Lactobacillus delbrueckii subsp. bulgaricusNarrower topic: This bacterium is one of the defining starter organisms used to make it.

• Streptococcus thermophilusRelated: S. thermophilus is one of the characteristic starter organisms used to make it.

• Frozen yogurtNarrower topic: Yogurt supplies the fermented base and characteristic acidity.

• Sourdough starterCompared with: Yogurt illustrates bacterial fermentation without starter’s flour-based leavening role.

• BacillotaRelated: Lactic acid bacteria from Bacillota drive the fermentation that gives yogurt its texture and sourness.

• Skimmed milkRelated: Skimmed milk can be cultured into yogurt with less milk fat than full-fat versions.