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yogurt
yo·gurt also yo·ghurt Y0022800 (yō′gərt)n. A custardlike food with a tart flavor, prepared from milk curdled by bacteria, especially Lactobacillus bulgaricus and Streptococcus thermophilus, and often sweetened or flavored.
[Turkish yoğurt, from Old Turkic yoğrut.]yogurt (ˈjəʊɡət; ˈjɒɡ-) or yoghurtn (Cookery) a thick custard-like food prepared from milk that has been curdled by bacteria, often sweetened and flavoured with fruit, chocolate, etc[C19: from Turkish yoğurt]yo•gurt or yo•ghurt or yo•ghourt (ˈyoʊ gərt)
n. a tart, custardlike food made from milk curdled by the action of bacterial cultures and sometimes sweetened or flavored. [1615–25; < Turkish yoğurt] yogurtA thick custard-like food, prepared by curdling milk using bacteria; often sweetened and flavored with fruit or used plain in savory dishes.Thesaurus| Noun | 1. |  yogurt - a custard-like food made from curdled milkyoghourt, yoghurtsolid food, food - any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink"frozen yogurt - a soft frozen dessert of sweetened flavored yogurtdairy product - milk and butter and cheeseblueberry yogurt - yogurt with sweetened blueberries or blueberry jam |
Translationsyog(h)urt, yoghourt (ˈjogət) , ((American) ˈjəu-) noun a type of semi-liquid food made from fermented milk. 酸奶， 優酪乳 酸奶，酸乳酪 yogurt
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.
..... Click the link for more information. .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. yogurt
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 candidiasisyogurt 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 foodyo·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]yogurt
Synonyms for yogurtnoun a custard-like food made from curdled milkSynonymsRelated Words- solid food
- food
- frozen yogurt
- dairy product
- blueberry yogurt
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