Cheese yogurt and buttermilk are produced by bacteria that form?

Here's a breakdown:

* Lactic acid bacteria (LAB) are the key players in these fermented dairy products.

* Lactic acid is a byproduct of the fermentation process. The LAB convert lactose (milk sugar) into lactic acid.

* This acidification is what gives these products their characteristic tangy flavor and thick consistency.

Let me know if you'd like more details about the specific bacteria involved in each product!