Dairy ferments are products created through the fermentation of milk using specific bacteria. These bacteria convert lactose, the sugar in milk, into lactic acid, which helps preserve the milk and gives fermented dairy products their tangy flavor. Common examples of dairy ferments include yogurt, kefir, and cheese. The fermentation process not only enhances the taste but also improves the nutritional profile of dairy products. It can increase the availability of certain nutrients and introduce beneficial probiotics, which are live microorganisms that can support gut health. This makes dairy ferments a popular choice for those seeking both flavor and health benefits.