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]
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]

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 ?
Yoghurt is produced by the fermentation of milk using a starter bacterial culture often comprising of Streptococcus thermophilus and Lactobacillus delbrueckii ssp.
The benefit of eating it five times a week was more pronounced in those who ate lots of fruit, vegetables, nuts and beans too - reducing the risk of high blood pressure by almost a third, compared with those who rarely ate them and consumed yoghurt just once a month.
The Food Security Council issued an announcement telling consumers who may have bought these yoghurt products to avoid consuming them.
Plain Greek yoghurt usually has less sugar than regular yoghurt, which is a great option for diabetics.
SAINT: Danone Activia Cherry Yoghurt, 52 cals per 100g.
Active bacteria contained in live yoghurt helps discourage the growth of harmful bacteria in the gut, and it seems likely that these bacteria could also have beneficial effects on the immune system.
Yoghurt is a product of the lactic acid fermentation of milk and mainly produced from a starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii ssp.
Makefresh yoghurt is an innovative product from Carrs Blends.