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 ?
Keep the following in mind when scanning the yogurt case.
New styles of yogurt gain in popularity in the wake of Greek's success.
And yogurts with sidecars or flip cups that contain fruit or crunchy toppings make that addition more convenient.
And, an increasing number of yogurts are made with non-genetically modified and organic ingredients, as well as with milk from grass-fed cows.
Chamoyada frozen yogurt is gluten free and packed with beneficial Live & Active Cultures.
If you want a thick, creamy yogurt for broad culinary use, you'll be most pleased with the results from whole cow's milk.
The paper, which is the first of the Global Insight Series on yogurt, reveals that over the last three years more than half of the respondents have increased their yogurt consumption.
However, eating low fat yogurt did not appear to have any impact on the isk of obesity.
In Manila he couldn't get hold of natural, handmade and fresh yogurt the way it's prepared in Greece and which suited his taste.
Powerful Men, LLC, Miami, FL, has expanded its brand with Powerful Yogurt Protein Bars and Powerful Yogurt PLUS+.