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 ?
"I've gotten goat yogurt, different brands of yogurt.
WHILE Americans eat comparatively little yogurt, there is fierce competition to capture the latest trend and find a new hit seller to dethrone the superstar: Greek yogurt.
The scientists found that increasing the concentration of yogurt acid whey did not have a significant effect on the pH, soluble solids, acidity or color of the drinkable yogurt samples, but significantly decreased their viscosity and water-holding capacity.
"For those who wish they had more ways to enjoy their favorite chocolate mint, peanut butter chocolate and caramel coconut flavors, we have three delicious new yogurts inspired by America's most popular Girl Scout Cookie flavors," said Doug Martin, business unit director for Yoplait, based in Minneapolis.
Keep the following in mind when scanning the yogurt case.
"It also seems like with the discovery of how nutritious Greek yogurt is, more people are willing to try some atypical varieties of yogurt like Australian or Icelandic styles, or new unique flavors," he notes.
National brands dominate the yogurt category, but retailers could find success by attracting teens and adults, as well as by deviating from the products already on the shelves.
Yogurt a fermented milk product is a good substitute for milk especially for lactose intolerants due to the partially digested nature of its nutrients.
Luckily for them though, they can still enjoy the wonderful taste and calcium from yogurt, because it's easier to ingest than milk.