Lactose is the primary sugar found in milk, and it is a disaccharide composed of glucose and galactose.

Casein is a complete protein found in milk, meaning it contains all nine essential amino acids needed by the human body.

Calcium is essential for the formation and maintenance of strong bones and teeth.

Vitamin D is essential for helping the body absorb calcium from food.

Streptococcus thermophilus and Lactobacillus bulgaricus are the main types of bacteria used in the production of yogurt.

Fermentation is the process by which lactose in milk is converted into lactic acid by bacteria.

Labneh is a common type of yogurt made from sheep's milk.

Greek yogurt is made by straining regular yogurt to remove excess whey, resulting in a thicker, creamier texture and higher protein content.

Kefir is a common type of yogurt made from goat's milk.

Kefir contains live probiotics, which are beneficial bacteria that can support gut health.

Icelandic yogurt is fermented for a longer period of time than regular yogurt, resulting in a thicker, creamier texture and tangier flavor.

Greek yogurt is a common type of yogurt made from cow's milk.

Labneh is made by straining regular yogurt to remove excess whey, resulting in a thicker, creamier texture and higher protein content.

Labneh is a common type of yogurt made from buffalo's milk.

Kefir contains live probiotics, which are beneficial bacteria that can support gut health.