The food product made by fermenting milk is yogurt. Yogurt is created through the bacterial fermentation of lactose, the sugar present in milk. Specific strains of bacteria, such as Lactobacillus bulgaricus and Streptococcus thermophilus, are added to pasteurized milk to initiate fermentation. This process thickens the milk and produces lactic acid, giving yogurt its characteristic tangy flavor and creamy texture. Yogurt is known for its health benefits, including being a good source of protein, probiotics, and calcium, making it a popular dietary choice.