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.
References in periodicals archive ?
1] (yoghurt with 5% of pawpaw pure) are considered as normal yoghurts while samples [P.
NORTH East supermarkets are recalling dozens of popular yoghurt brands amid fears they contain rubber and could pose a major health risk to customers.
Danone senior brand manager Virginie Guise says the company is looking to position its new Activia yoghurts as an "indulgent, healthy after-dinner treat", hoping to set them apart from rival offerings.
The substance can be used in several food products, but its use in yoghurt is prohibited.
SAINT: Yeo Valley Natural Organic Yoghurt, 81 cals per 100g.
Firms are realising there is a strong demand for children's organic yoghurts too.
Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality.
The change in all the sensory attributes of each of the yoghurts with storage time was significant (P < 0.
The yoghurts would be made using 100% British milk, with packs "proudly" displaying the Union Jack, the supermarket said.
The yoghurts are made with full-fat milk, have a thick, Greek-style yoghurt texture and come with two layers of fruit.