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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.

• 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.

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

• 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.