Which of these is NOT a fermented milk product?

Mayonnaise, informally mayo, is a thick cold sauce or dressing commonly used in sandwiches, hamburgers, composed salads, and on French fries. It also forms the base for many other sauces, such as tartar sauce, remoulade, salsa golf and rouille.

It is a mix of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. The color of mayonnaise varies from near-white to pale yellow, and its texture from a light cream to a thick gel.

Fermented milk products or fermented dairy 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 its taste and improving the digestibility of its milk. There is evidence that fermented milk products have been produced since around 10,000 BC.

Products include milk, cheese, yogurt, kefir, sour cream and other cultured dairy foods, ice cream and more.