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 ?
The research found that organic yoghurts were among the most sugary types.
That was the suggestion from a US study which found that women who ate yoghurt before a high-fat, high-carb breakfast (two sausage muffins and two hash browns) had lower levels of inflammation in their blood and less blood sugar than those who hadn't.
Titratable acidity value of the yoghurts was determined according to Association of Official Analytical Chemist (AOAC [16] method 942.15).
NORTH East supermarkets are recalling dozens of popular yoghurt brands amid fears they contain rubber and could pose a major health risk to customers.
The layered yoghurts "They are made from local Welsh milk and Welsh cream along with British rhubarb."
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.
CELEBRITY chef Bryn Williams has helped give an award-winning Welsh yoghurt company a makeover.
Firms are realising there is a strong demand for children's organic yoghurts too.
The figure below indicates that at days 0, 14 and 21, the yoghurts [P.sub.0] and [P.sub.3] presented the highest values of pH whereas on day seven, the pH values for all treatments were comparable (P[greater than or equal to]0.05).
Some yoghurts can contain as few as 80, others more than 250.