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.
Savvy customers are aware that Greek yoghurt is a completely different product from Greek-style yoghurts, which are generally not strained, as is traditional with Greek yoghurts, but thickened in other ways.
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.
The product segments analyzed arechocolate-based flavoured powder drinks, dairy only flavoured milk drinks, dairy-based desserts, drinking yoghurt, flavoured fromage frais and quark, flavoured milk drinks with fruit juice, flavoured, functional condensed milk, fresh/pasteurised milk, goat milk, hard cheese, long-life/uht milk, malt-based hot drinks, non-chocolate-based flavoured powder drinks, plain condensed/evaporated milk, plain fromage frais and quark, savoury fromage frais and quark, soft cheese, soy drinks, soy milk, soy-based desserts, spoonable yoghurt, spreadable processed cheese, spreadable unprocessed cheese, unspreadable processed cheese.
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.
Tesco has thrown down the gauntlet to yoghurt giants Danone and Muller with the launch of a new 'patriotic' tertiary yoghurt brand that promises to be 100% British and 20% cheaper than "foreign" yoghurts.
Makefresh yoghurt is an innovative product from Carrs Blends.