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]
Farlex Partner Medical Dictionary © Farlex 2012
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
Segen's Medical Dictionary. © 2012 Farlex, Inc. All rights reserved.

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
McGraw-Hill Concise Dictionary of Modern Medicine. © 2002 by The McGraw-Hill Companies, Inc.

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]
Medical Dictionary for the Health Professions and Nursing © Farlex 2012

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.
Collins Dictionary of Medicine © Robert M. Youngson 2004, 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