Definitions for Yogurtˈyoʊ gərt

This page provides all possible meanings and translations of the word Yogurt

Princeton's WordNetRate this definition:(0.00 / 0 votes)

  1. yogurt, yoghurt, yoghourt(noun)

    a custard-like food made from curdled milk

WiktionaryRate this definition:(0.00 / 0 votes)

  1. yogurt(Noun)

    A milk-based product thickened by a bacterium-aided curdling process, and sometimes mixed with fruit or other flavoring; any similar product based on other substances (e.g. soy yogurt).

FreebaseRate this definition:(0.00 / 0 votes)

  1. Yogurt

    Yogurt or yoghurt or yoghourt is a fermented milk product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. Worldwide, cow's milk, the protein of which mainly comprises casein, is most commonly used to make yogurt, but milk from water buffalo, goats, ewes, mares, camels, and yaks is also used in various parts of the world. Dairy yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt. Some countries require yogurt to contain a certain amount of colony-forming units of microorganisms. In Western culture, the milk is first heated to about 80 °C to kill any undesirable bacteria and to denature the milk proteins so that they set together rather than form curds. In some places, such as parts of India, curds are a desired component and milk is not pasteurized. The milk is then cooled to about 45 °C. The bacterial culture is added, and the temperature is maintained for 4 to 7 hours to allow fermentation.

U.S. National Library of MedicineRate this definition:(0.00 / 0 votes)

  1. Yogurt

    A slightly acid milk food produced by fermentation due to the combined action of Lactobacillus acidophilus and Streptococcus thermophilus.

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