Question: What are the fermented dairy products that is listed?
About the article "Yogurt", section "Other fermented dairy products".

Candidate passages:
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.  
The brand consists of eight different types of beer.
"", a bottom-fermented, unfiltered lager.
"Original", a bottom-fermented beer.
"", a bottom-fermented .
', a bottom-fermented pilsner.
Differs from ' in that it is filtered.
"", a bottom-fermented dark beer (Dunkel).
"", a bottom-fermented lager.
"", an unfiltered wheat beer.
"", a bottom-fermented export beer.  
Dairy products play an important role in Lithuanian cuisine; cottage cheese may be sweet, sour, seasoned with caraway, fresh, or cured until semi-soft.
The most popular way of eating Lithuanian non-fermented white cheese is with fresh honey; it can also be cooked with spices and enjoyed with tea.
Lithuanian butters and cream are unusually rich.
Sour cream is so prominent in Lithuanian cuisine, that it is eaten with everything - meat, fish, pancakes, soups, desserts, salads and so on.
Lithuanian curd snacks called "sūreliai" are popular too.
Also, a big variety of different soured milk products are available in the supermarkets, though many people still prefer making their own soured milk. 
Despite the similarity in name, sodium lactate is not chemically similar to lactose (milk sugar) and therefore need not be restricted by those with a milk allergy.
In general, lactates such as sodium, calcium, and potassium lactate are salts derived from the neutralization of lactic acid and most commercially used lactic acids are fermented from dairy-free products such as cornstarch, potatoes, or molasses.
Sugar or tapioca additionally may be used.
However some lactic acid is fermented from dairy products such as whey and lactose.
Whey is made of up 6.5% solids of which 4.8% is solid lactose.
Waste whey typically is used to produce lactic acid when the whey itself is produced as waste during the manufacture of certain dairy products.
As a result, such dairy-type lactic acid generally goes back into dairy products, such as ice cream and cream cheese, rather than into non-dairy products.
Moreover, although the lactic-acid starter culture to ferment corn or beets may contain milk, sodium lactate does not contain milk protein and need not be restricted by someone avoiding milk or those with a milk allergy.