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Yogurt, yoghurt, or yoghourt (or; from; other spellings listed ) is a food produced by bacterial fermentation of milk.

The bacteria used to make yogurt are known as "yogurt cultures".

Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.

Cow's milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt.

Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally.

Milk used may be homogenized or not (milk distributed in many parts of the world is homogenized); both types may be used, with substantially different results.

In North America, yogurt is sold plain, sweetened (with honey, sugar, or sugar substitutes), or sweetened and flavoured with fruit, vanilla, coffee and other flavours.

A smoothie (occasionally spelled smoothee or smoothy) is a thick beverage made from blended raw fruit or vegetables with other ingredients such as water, ice, dairy products or sweeteners.

In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.

In everyday usage, a vegetable is any part of a plant that is consumed by humans as food as part of a meal.

The term vegetable is somewhat arbitrary, and largely defined through culinary and cultural tradition.

It normally excludes other food derived from plants such as fruits, nuts, and cereal grains, but includes seeds such as pulses.

The original meaning of the word vegetable, still used in biology, was to describe all types of plant, as in the terms "vegetable kingdom" and "vegetable matter".

Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism.

It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion.