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 ?
On s'est dispute, donc il [son copain] est venu dire a maman que parfois lui il m'achete des yaourts, ou me donne 1 000 Fr pour reparer mon velo.
Lot 3 yaourts natures issus de l~agriculture biologique
Pour ne pas perdre une clientele musulmane qui represente pres de 5 a 10 pc des consommateurs, les fabricants sont amenes a decliner des produits differents certifies Halal, comme par exemple pour les yaourts et des bonbons pour enfants sans gelatine de porc, dit-il.
D'ores et deja, l'Egypte importe la viande rouge et des animaux du Soudan alors que son voisin du Sud, avec ses 32 millions d'habitants, importe une grande partie de ses produits alimentaires d'Egypte, notamment des fruits comme les oranges, des jus de fruits, des yaourts, etc.
Compotes, yaourts, flans en pot, crE mes sont E[umlaut]galement des choix qui ne contiennent pas trop de graisses.
Marketing Development Manager for New Products with the company's Van den Bergh Foods subsidiary; Unilever's Global Co-ordinator of Cheese Activities; and Managing Director, Soc Yaourts Glaces in France.
Certaines marques de produits laitiers, notamment les yaourts, ont AaAaAeA@galement connu une augmentation de 3 AaAaAeA 5 din
A noter egalement la companie Juhayna qui a distribue des yaourts et des jouets aux enfants tout au long de la journee.
Il n'est un secret pour personne que la poudre de lait, subventionnee par l'Etat, est souvent utilisee dans la fabrication des yaourts et autres glaces.
On conseille egalement de manger un ou deux yaourts par jour, un quart d'heure au moins avant le repas.
12) Extension d'une unite de fabrication de yaourts a La Mannouba pour 7,3 MD et 17 emplois
Representant pres de 60% des exportations HH vers la Gzale, les produits agricoles et agroalimentaires ont recule a 71,5 millions de dollars (-60%), sachant que le sucre en represente 67%, alors que le reste se compose essentiellement des dattes (5 millions de dollars), des truffes (4,2 millions de dollars), des eaux minerales et gazeifiees (3,5 millions de dollars), des pates alimentaires (2,1 millions de dollars) et des yaourts (2,1 millions de dollars).