yoghurt
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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]
Farlex Partner Medical Dictionary © Farlex 2012
Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.
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%.Collins Dictionary of Biology, 3rd ed. © W. G. Hale, V. A. Saunders, J. P. Margham 2005
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]
Medical Dictionary for the Dental Professions © Farlex 2012