Is yoghurt a fermented food?
Yoghurt is a type of fermented dairy food made by the addition of live bacterial cultures to milk.
Last updated 31/01/2025
Two specific starter cultures are traditionally added to ferment the milk – Streptococcus thermophilus and Lactobacillus delbrueckii subspecies bulgaricus. These ‘friendly’ probiotic bacteria can promote intestinal health by restoring the balance between ‘good’ and ‘bad’ bacteria in the gut (collectively known as the gut microbiome).1
In addition to the starter cultures, alternative probiotic cultures may be added. The type of probiotic strains added to yoghurt will generally be listed on the food label.
The live cultures also help to break down lactose, by converting it to lactic acid which ‘sets’ the yoghurt. Yoghurt is therefore often well tolerated in those with diagnosed lactose intolerance.
For more information about the digestive benefits of yoghurt and other dairy foods visit this page.
References
- 1. Wu GD et al. Linking long-term dietary patterns with gut microbial enterotypes. Science. 2011 Oct 7;334(6052):105-8. doi: 10.1126/science.1208344. Epub 2011 Sep 1.
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