Explanation

Yogurt is a widely consumed fermented dairy product made through the action of beneficial bacteria, primarily Lactobacillus species and Streptococcus thermophilus. These bacteria ferment lactose into lactic acid, which lowers the pH, leading to the coagulation of milk proteins. This process not only thickens the milk but also enhances the flavor and probiotic content, making yogurt a nutritious addition to any diet.