Yogurt is the product of:

alcohol fermentation
acetobacter
lactic acid fermentation
rennet

Yogurt is the product of Lactic acid fermentation

Explanation:

By the bacterial cultures of Streptococcus thermophiles and Lactobacillus bulgaricus milk is fermented and yogurt is produced. Through these cultures lactose fermentation takes place to generate lactic acid and with the increase in lactic acid the decrease in ph level of milk helps the milk to clot.

The lactic acid gives the milk a gel based texture that is known as yogurt. These two cultures are mainly used to produce yogurt.  

answer: national resource conservation services

national resource conservation services is the us. based approach that provides technical and financial assistance for natural resource management. nrcs society in conservation of resources by involving in activities like farmland protection, flood prevention, watershed protection, urban conservation, conserves economic and environmental conditions. it conducts soil surveys and implements the policy of natural resources management on the society.