Raw milk in the context of "Grana Padano"

Yogurt (UK: /ˈjɒɡərt/; US: /ˈjoʊɡərt/, from Ottoman Turkish: یوغورت, Turkish: yoğurt; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.

Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. Other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; for example, in China the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter. Some countries also regulate which bacteria can be used: for example, in France, a product can only be labeled as "yaourt" or "yoghourt" if it has been fermented exclusively by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, a requirement that aligns with the international definition of yogurt in the Codex Alimentarius on fermented milk (CXS 243-2003).

Rabies is a viral disease that causes encephalitis in humans and other mammals. It was historically referred to as hydrophobia ("fear of water") because its victims panic when offered liquids to drink. Early symptoms can include fever and abnormal sensations at the site of exposure, which are followed by nausea, vomiting, violent movements, uncontrolled excitement, fear of water, an inability to move parts of the body, confusion, and/or loss of consciousness. Once symptoms appear, the result is virtually always death. The time period between contracting the disease and the start of symptoms is usually one to three months but can vary from less than one week to more than one year. The time depends on the distance the virus must travel along peripheral nerves to reach the central nervous system.

Rabies is caused by lyssaviruses, including the rabies virus and Australian bat lyssavirus. It is spread when an infected animal bites or scratches a human or other animals. Saliva from an infected animal can also transmit rabies if the saliva comes into contact with the eyes, mouth, or nose. Rabies can also be transmitted through tears and nervous tissues. The transmission of rabies by drinking unpasteurized milk from an infected animal is theoretically possible, although not supported by scientific empirical evidence (excluding anecdotal evidence). Globally, dogs are the most common animal involved. In countries where dogs commonly have the disease, more than 99% of rabies cases in humans are the direct result of dog bites. In the Americas, bat bites are the most common source of rabies infections in humans, and less than 5% of cases are from dogs. Rodents are very rarely infected with rabies. The disease can be diagnosed only after the start of symptoms.

Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way.

Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. Curds can be used in baking or may be consumed as a snack.

This is a list of cheeses from the United Kingdom. The British Cheese Board (now part of Dairy UK) states that "there are over 700 named British cheeses produced in the UK." British cheese has become an important export of the UK.

Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been made by fermenting milk with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The process of culturing increases the shelf life of the product, while enhancing its taste and improving digestibility by the fermentation breakdown of the milk sugar, lactose.

There is evidence that fermented milk products have been produced since around 10,000 BCE. Numerous Lactobacilli strains have been grown in laboratories allowing for diverse cultured milk products with different flavors and characteristics. Most of the bacteria needed to make these products thrive under specific conditions, giving a favorable environment for production of fermented foods, such as cheese, yogurt, kefir, and buttermilk.

Yersiniosis is an infectious disease of the gastrointestinal tract caused by bacteria of the genus Yersinia other than Y. pestis. Most cases of yersiniosis in humans are caused by Y. enterocolitica, with a small minority being caused by Y. pseudotuberculosis. Rarely, other species of the genus can cause yersiniosis.

While self-limiting in most healthy individuals, young children, the elderly, and immunocompromised patients often develop more severe infections. The bacteria is thought to be contracted through the consumption of undercooked meat products, mainly pork, unpasteurized milk, or contaminated water. It has been also sometimes associated with handling raw chitterlings. However, most cases of yersiniosis lack a clear source, and are considered sporadic.