It sort of illustrates the uselessness of the terms. Yogurt is made by sterilizing (likely homogenized) milk and introducing microorganisms that carry out some desired chemical reactions. They produce lactic acid, which is a stabilizer.

Everyone apparently knows that those are good things, so they don't count.

>> They produce lactic acid, which is a stabilizer.

Is it? The role of lactic acid in yogurt is to hydrolyze milk proteins and turn them into solids, so you can eat it with a spoon.