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A fermented milk product produced by culturing Lactobacillus acidophilus and other bacteria in milk, causing it to thicken to a jelly-like consistency. It is widely regarded as a health-promoting food and does have some therapeutic value, e.g., in restoring intestinal flora to normal after disruption and reducing the incidence and severity of some vaginal yeast infections.

Subjects: Public Health and Epidemiology.

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