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]
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]
References in periodicals archive ?
Only natural and Greek-style yoghurts could be classed as low in sugar.
"Yoghurt before a meal is a feasible way to improve post-meal metabolism and may help reduce the risk of cardiovascular and metabolic diseases," said the team from Wisconsin, US.
Moisture, ash, protein, fat, and fibre content of all the yoghurts were determined according to (AOAC [16] methods 990.20, 945.46, 991.20, 905.02 and 991.43, respectively).
The yoghurts can be sampled at the firm's stand at the Royal Welsh Show.
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.
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.
Mr Williams, one of the elite chefs chosen to cook a meal for the Queen's 80th birthday, launched a new yoghurt pot design for the Village Dairy - Llaeth y Llan - at Llanefydd, near his home town of Denbigh.
And a refreshing pot of low-fat organic yoghurt makes an ideal healthy snack or summer dessert.
Addition of pawpaw puree did not significantly affect the sensory properties of yoghurt according to the appreciation of panellists though yoghurts [P.sub.1], [P.sub.2] and [P.sub.3] registered slightly higher scores compared to the control.
A HEALTHY SNACK Yoghurt can provide a good serving of nutrition for children and adults alike, especially the probiotic yoghurts available
Susceptibility of vegetable milk yoghurts to syneresis showed only marginal increases during storage compared to the control (CMY).