yogurt


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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]

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.
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

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

yo·gurt

(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]

yogurt

A mildly acid milk product produced by fermentation by enzymes produced by the Lactobacillus bulgaricus . Yogurt has no special nutritional value, nor is it likely to produce any advantageous change in the intestinal organisms as has been claimed. It has been used as a vaginal cream to restore the normal acidity and help in the treatment of THRUSH.

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,

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.
References in periodicals archive ?
While Packaged Facts does not expect Greek yogurt sales to evaporate, yogurt marketers will need to find other ways to keep the market growing.
Chamoyada frozen yogurt is gluten free and packed with beneficial Live & Active Cultures.
The occasions consumers eat yogurt vary per country, from a dessert in France (87%), to a snack on the go in Poland (73%) to a beverage in China (47%).
However, eating low fat yogurt did not appear to have any impact on the isk of obesity.
She served herself a cupful of yogurt at Smyles Frozen Yogurt in Hudson, and helped her two children with their portions of orange-vanilla flavored yogurt.
If you are making a fast can of soup, use plain soy yogurt for some or all of the required water.
At the same time that it introduced the frozen yogurt in January, Cold Stone also launched the Cold Stone Creamery Yogurt Bar in selected markets around the country including in Scottsdale, AZ; Dublin and Orange, CA.
Those are the two strains of bacteria that companies add to milk to make yogurt.
With this in mind, USDA-ARS researchers studied the effects of Fantesk[TM] on the structure of yogurt gel.
Of course, bacteria isn't the only thing that makes yogurt a great snack or breakfast choice.
Two new products are available: megumi, hard-type, sweetened yogurt, and Nature megumi, plan yogurt.