Is yogurt considered a dairy product, considering it’s made from milk and often contains similar nutrients like calcium and protein found in milk, but also undergoes a fermentation process with live bacteria? Furthermore, how is yogurt classified in dietary guidelines and regulations, especially concerning individuals with lactose intolerance or dairy allergies, and are there non-dairy alternatives to yogurt that provide similar nutritional benefits?

Answer

Yes, yogurt is considered a dairy product.

Yogurt is made from milk, typically cow’s milk, but can also be made from the milk of other animals like goats, sheep, or buffalo. The process involves fermenting the milk with specific bacteria cultures, most commonly Streptococcus thermophilus and Lactobacillus bulgaricus. These bacteria convert the lactose (milk sugar) into lactic acid, which gives yogurt its characteristic tangy flavor and thick texture.

Because the primary ingredient in yogurt is milk and it undergoes a fermentation process that retains the fundamental components of milk (proteins, fats, carbohydrates, vitamins, and minerals), it is classified as a dairy product. It shares many of the nutritional benefits associated with milk, such as calcium, protein, and certain vitamins.