yoghurt


Also found in: Dictionary, Thesaurus, Encyclopedia, Wikipedia.

yo·gurt

, yoghurt (yō'gŭrt),
Fermented, partially evaporated, whole milk prepared by maintaining it at 50°C for 12 hours after the addition of a mixed culture of Lactobacillus bulgaricus, L. acidophilus, and Streptococcus lactis; consumed as a food.
[Turkish]
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 and among other benefits, lowers the incidence of respiratory problems, lactose intolerance and vaginal candidiasis

yoghurt

a product of fermented milk. Boiled milk is inoculated with Lactobacillus bulgaricus and Streptococcus thermophilus and incubated at 45 °C until the lactic acid content is 0.85–0.9%.

yo·gurt

, yoghurt (yō'gŭrt)
Fermented, partially evaporated, whole milk prepared by maintaining it at 50°C for 12 hours after addition of a mixed culture of Lactobacillus bulgaricus, L. acidophilus, and Streptococcus lactis; consumed as a food.
[Turkish]

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.
References in periodicals archive ?
In Zimbabwe, exotic fruits and flavourants are mainly used to flavour yoghurts, and to the best of our knowledge, no studies have been done to investigate the use of baobab as yoghurt flavour.
Category leader Total says it's not surprised by Danone's move into Greek-style yoghurt, but believes its own authentic credentials will continue to set it apart from rivals,
SAVE: 20 cals per 100g SINNER: Danone Activia Rhubarb Yoghurt, 103 cals per 100g.
Its purity and consistency make it perfect for yoghurt -- the ideal addition to Naturally Nutritious Yoghurt.
The cultures in bio-live yoghurt lose their potency over time, but because Makefresh is made in the home, you know exactly how fresh the yoghurt is and be sure you are eating it at the point when the lactic cultures are still at their peak and of greatest benefit to you - something you cannot be sure of with ready-made, shop-bought yoghurt.
Active bacteria contained in live yoghurt helps discourage the growth of harmful bacteria in the gut, and it seems likely that these bacteria could also have beneficial effects on the immune system.
The product segments analyzed arechocolate-based flavoured powder drinks, dairy only flavoured milk drinks, dairy-based desserts, drinking yoghurt, flavoured fromage frais and quark, flavoured milk drinks with fruit juice, flavoured, functional condensed milk, fresh/pasteurised milk, goat milk, hard cheese, long-life/uht milk, malt-based hot drinks, non-chocolate-based flavoured powder drinks, plain condensed/evaporated milk, plain fromage frais and quark, savoury fromage frais and quark, soft cheese, soy drinks, soy milk, soy-based desserts, spoonable yoghurt, spreadable processed cheese, spreadable unprocessed cheese, unspreadable processed cheese.
Feedback from shoppers had suggested the yoghurt category needed to provide more new products, better quality and better value, said Tesco yoghurt buyer Matt Ward.
Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation and advances in the analysis of yoghurt in terms of its chemistry, theology and microbiology.
Australia's The Queensland Yoghurt Company currently shifts 70,000 tonnes of the yoghurts a week, while Piako, which makes them under licence in New Zealand, has turned the yoghurts into a NZ$5.
com) has announced the addition of Yoghurt In China: A Market Analysis to their offering.