yoghurt


Also found in: Dictionary, Thesaurus, Encyclopedia, Wikipedia.

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]
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

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%.

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]
References in periodicals archive ?
Pour iced water into a clean bucket with a cover, then pour 500g of strawberry hollandia yoghurt and some iced water.
The conclusion comes after a study of almost 900 yoghurts on sale in UK supermarkets.
A simple pot of yoghurt can ease hay fever symptoms, keep bones strong and even reduce the risk of heart disease.
Spices have been used in the production of yoghurt in order to improve its nutritional qualities.
The effect of partial replacement of skim milk powder with whey protein concentrate on the viscosity and syneresis of yoghurt. Aust.
Rheological and sensory properties of yoghurt may be influenced by some technological factors, which mainly include specific properties of starter culture and addition of stabilizers (Rohm, 1993; Rohm & Schmidt 1993).
Another runner-up was Apple yoghurt from Llaeth y Llan, Denbighshire.
376.2 tons of yoghurt were produced in 2013, in 2012 - 395.2 tons, in 2011 - 369.3 tons, in 2010 - 418.1 tons, in 2009 - 545.9 tons.
For adults: Try their Greek-style Coconut, Ginger or new Lemon yoghurts. You'll need: a piping bag, cling film and a baking try.
Samples of yoghurt products were sent to an accredited laboratory in Slovakia and the prohibited additive was found in the following products: Lefkonitziatis strained yoghurt, expiry date 9/9/2011, weight 1kg; Kouroushis strained yoghurt, expiry date 9/9/2011, weight 300g; Zita 'Super Strained Yoghurt'; expiry date 14/9/2011, batch number P06 1, weight 450g; and Mparpa Thomas strained yoghurt with milk and cream, expiry date 14/9/2011, batch number P03, weight 300g.
Hamdan, I.Y., kunsman, J.E., and Deane, D.D., "Moisture and Acetaldehyde Production by Combined Yoghurt Cultures." J.
Indeed, yogurt (or alternatively, yoghurt) is one of our most ancient foods and a staple for some of the healthiest and longest-lived peoples on earth.