yogurt

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yogurt:

see fermented milkfermented 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

[′yō·gərt]
(food engineering)
A fermented milk food made by adding cultures of Lactobacillus acidophilus and Streptococcus thermophilus to skimmed cow's milk and milk solids.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
References in periodicals archive ?
Cucumber, apple, water melon, sugar, hollandia yoghurt, ice block.
Many yoghurts are full of sugar and the public should not be lulled into thinking they are eating healthy products, researchers say.
"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.
Turmeric is used in canned beverages, baked products, dairy products, ice cream, yoghurt, yellow cakes, orange juice, biscuits, popcorn colour, cereals, sauces, and gelatins.
Effect of Fortification on the Physico-Chemical and Sensory Properties Of Buffalo Milk Yoghurt. Electron J.
The panelists gave their comments based on the tartness they felt in their mouth after tasting the yoghurt. The analysis of the sourness (Table 3) revealed that gelatin-stabilized yogurt with both non-ropy and ropy cultures recorded the highest sourness scores (9.38 and 7.14 points), followed by HMP-stabilized yogurt with both nonropy and ropy cultures that sourness score was (8.30 and 6.42 points).
Yesterday its Luscious Layered Timperley Rhubarb yoghurt was given runner-up status in the GBF awards.
The lowest yoghurt production was observed in February - 27.1 tons, the highest yoghurt product was observed in March - 45.9 tons.
Once tray is ice-cold, fill a piping bag with your chosen yoghurt and pipe small coins of yoghurt onto tray.
The substance can be used in several food products, but its use in yoghurt is prohibited.
Rasic, J.L., Kurmann, J.A., "Yoghurt: scientific grounds, technology, manufacture and preparations".