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yogurt |
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yogurt [yō′gərt] Etymology: Turk, yoghurt a slightly acid, semisolid, curdled milk preparation made from either whole or skimmed cow's milk and milk solids by fermentation with organisms from the genus Lactobacillus. It is rich in B complex vitamins and a good source of protein. It also provides a medium in the GI tract that retards the growth of harmful bacteria and aids in mineral absorption. Also spelled yoghurt. yogurt, n a slightly acid, semisolid curdled milk preparation made from either whole or skimmed cow's milk and milk solids by fermentation with organisms from the genus Lactobacillus. It is rich in B-complex vitamins and is a good source of protein. It provides a medium in the gastrointestinal tract that retards the growth of harmful bacteria and aids in the absorption of minerals. Also spelled yoghurt. yogurt, yoghurt a form of curdled milk produced by fermentation with organisms of the genus Lactobacillus. Used in the treatment of convalescing calves and other young animals after attacks of diarrhea. yogurt Nutrition A smooth semisolid dairy product produced by fermenting milk with Lactobacillus acidophilus and other bacteria that convert lactose into lactic acid; it is regarded as a healthy food How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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Since its foundation, Yakult Group has aimed to contribute to people's health and creating enjoyment in the lives of people all over the world, mainly through its drinks containing lactic acid bacteria and probiotic products such as fermented milks. The frequent consumption of fresh fruit juices and fermented milk products could protect women from the risk of recurrent urinary tract infections (UTIs). Cancer: Several studies in Europe have found that populations that eat large amounts of yogurt or other fermented milk products seem to have a lower risk of developing breast cancer. |
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