Question: How many other fermented dairy products are listed?
About the article "Yogurt", section "Other fermented dairy products".

Candidate passages:
Functional milk proteins from Arla Foods Ingredients are used in bakery products, cheese, ice cream, fermented dairy products, meat and ready meals/fine foods. 
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
The fermentation process increases the shelf-life of the product, while enhancing the taste and improving the digestibility of milk.
There is evidence that fermented milk products have been produced since around 10,000 BC.
A range of different Lactobacilli strains has been grown in laboratories allowing for a wide range of cultured milk products with different tastes. 
Some groups avoid dairy products for non-health related reasons: Religious - Some religions restrict or do not allow for the consumption of dairy products.
For example, some scholars of Jainism advocate not consuming any dairy products because dairy is perceived to involve violence against cows.
Strict Judaism requires that meat and dairy products not be served at the same meal, served or cooked in the same utensils, or stored together, as prescribed in .
Ethical - Veganism is the avoidance of all animal products, including dairy products, most often due to the ethics regarding how dairy products are produced.
The ethical reasons for avoiding dairy include how dairy is produced, how the animals are handled, and the environmental effect of dairy production.  
Chitwan is very popular for tasty "Taas" () a spicy fried goat-meat lunch dish served with Bhuja or Cheura available in many restaurants.
Momo, Sukuti Khaja Set and other Newa Cuisine also available.
Dal bhat is the staple food of the area, and meat and dairy products are also widely consumed.
For centuries, traditional fermented foods and beverages have constituted about 20 per cent of the local diet.
Depending on altitudinal variation, finger millet, wheat, buckwheat, barley, vegetable, potato, and soybeans are grown. 
Soybeans can be processed to produce a texture and appearance similar to many other foods.
For example, soybeans are the primary ingredient in many dairy product substitutes (e.g., soy milk, margarine, soy ice cream, soy yogurt, soy cheese, and soy cream cheese) and meat alternatives (e.g.
veggie burgers).
These substitutes are readily available in most supermarkets.
Soy milk does not naturally contain significant amounts of digestible calcium.
Many manufacturers of soy milk sell calcium-enriched products, as well.
Soy is also used in tempeh: the beans (sometimes mixed with grain) are fermented into a solid cake.
Soy products also are used as a low-cost substitute in meat and poultry products.
Food service, retail and institutional (primarily school lunch and correctional) facilities regularly use such "extended" products.
Extension may result in diminished flavor, but fat and cholesterol are reduced.
Vitamin and mineral fortification can be used to make soy products nutritionally equivalent to animal protein; the protein quality is already roughly equivalent.
The soy-based meat substitute textured vegetable protein has been used for more than 50 years as a way of inexpensively extending ground beef without reducing its nutritional value.