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 ?
Consumers are well aware of the vitamins and minerals that naturally occur in yogurt and link it clearly to the health benefits they demand.
In this group those who ate one pot of yogurt per day were 25 per cent less likely to be obese than those who ate two pots a week without the Mediterranean diet.
In Manila he couldn't get hold of natural, handmade and fresh yogurt the way it's prepared in Greece and which suited his taste.
Perhaps the most notable trend in the yogurt category, both in specialty food stores and conventional supermarkets, has been the gangbusters growth and new product introductions in the Greek yogurt segment.
He said the concept of self-serve frozen yogurt has been popular on the West Coast and the South for years.
The addition of frozen yogurt by a major ice cream chain is reminiscent of the frozen yogurt explosion that took place in the 1980s when some chains added frozen yogurt to their names, as in "ice cream and frozen yogurt," and even the National Ice Cream Retailers Association (NICRA) changed its name to the National Ice Cream and Yogurt Retailers Association.
To qualify for the symbol, a yogurt has to have at least 100 million cultures per gram at the time it's manufactured.
The syneresis of yogurt was observed during three weeks of storage.
Yet Kim thinks consumers are ready for premium yogurt much as they were ready for deluxe coffee when Starbucks first started.
Stonyfield Farms, the leader in the organic yogurt market, lists six different live and active cultures, and Horizon Organic, five.