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yogurt
(redirected from yogurts)

   Also found in: Dictionary/thesaurus, Medical, Hutchinson 0.02 sec.
yogurt: see fermented milk fermented milk, whole or skim milk curdled to beverage or custardlike consistency by lactic-acid-producing microorganisms. Many forms of fermented milk were used by early nomadic herders, especially in Asia and S and E Europe, Scandinavia, Africa, and South America.
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yogurt

Semisolid, fermented, often flavoured milk food. Yogurt is known and consumed in almost all parts of the world. It is traditionally made by adding common strains of Streptococcus and Lactobacillus bacteria to raw milk. The culture is produced by taking a portion of a previous batch. In modern commercial yogurt making, a blend of concentrated sterilized milk and milk solids is inoculated with the two bacteria; sometimes L. acidophilus or a lactose-fermenting yeast is also added. The product is then incubated four or five hours at 110–112 °F (43–44 °C) until curd forms. Various flavours and sweetening may be added.


yogurt [′yō·gərt]
(food engineering)
A fermented milk food made by adding cultures ofLactobacillus acidophilusandStreptococcus thermophilusto skimmed cow's milk and milk solids.


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But there's no ignoring these beneficial bugs, and everyone from farm stands to strip mall retailers are advertising how many types of bacteria their yogurts contain for good reason.
The bottom line: you can find yogurts that supply calcium, potassium, protein, and even vitamin D without a great cost to your calorie or saturated-fat budget.
yogurts bearing the words "live and active cultures.
 
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