What does yogurt mean?

Definitions for yogurt
ˈyoʊ gərtyo·gurt

This dictionary definitions page includes all the possible meanings, example usage and translations of the word yogurt.

Princeton's WordNet

  1. yogurt, yoghurt, yoghourtnoun

    a custard-like food made from curdled milk

Wiktionary

  1. yogurtnoun

    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).

Wikipedia

  1. Yogurt

    Yogurt (UK: ; US: , from Turkish: yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter.To produce yogurt, milk is first heated, usually to about 85 °C (185 °F), to denature the milk proteins so that they do not form curds. After heating, the milk is allowed to cool to about 45 °C (113 °F). The bacterial culture is mixed in, and a warm temperature of 30–45 °C (86–113 °F) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.

ChatGPT

  1. yogurt

    Yogurt is a dairy product made by fermenting milk with a yogurt culture which consists of specific types of bacteria, typically lactobacillus bulgaricus and streptococcus thermophilus. The process of yogurt making involves heating the milk to a certain temperature to kill any undesirable bacteria, then cooling it before adding the yogurt culture. The mixture is then kept at a mildly warm temperature for several hours to allow the bacteria to grow and ferment the lactose, turning it into lactic acid which gives yogurt its tangy taste. Yogurt is often consumed directly or used as an ingredient in both sweet and savory dishes. It can vary in texture, taste and nutritional content depending on the type of milk used and the specific type of bacteria added.

Wikidata

  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 Medicine

  1. Yogurt

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

Suggested Resources

  1. Yogurt

    Yoga vs. Yogurt -- In this Grammar.com article you will learn the differences between the words Yoga and Yogurt.

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Numerology

  1. Chaldean Numerology

    The numerical value of yogurt in Chaldean Numerology is: 5

  2. Pythagorean Numerology

    The numerical value of yogurt in Pythagorean Numerology is: 7

Examples of yogurt in a Sentence

  1. My Nguyen:

    Custard toast is a complete meal with complex carbs if you choose a whole grain bread, protein and fat from the Greek yogurt and eggs and micronutrients and antioxidants from the berries, the drizzle of maple syrup or agave slightly sweetens it up so you have all the pleasure points of sweet and savory.

  2. Melissa Majumdar:

    Think an apple with peanut butter or yogurt with fresh berries.

  3. Martin Pavelka:

    All other passengers were served a full breakfast meal consisting of eggs, sausage, mushrooms, bread, and yogurt.

  4. Bob Samples:

    The mindset of a lot of young people is if I eat enough yogurt, I can have a bunch of french fries.

  5. Keri Gans:

    A snack can help fuel you, especially during the afternoon slump. A piece of gum won't provide that energy that's needed... that you might get from a piece of string cheese and a piece of fruit, a handful of almonds or a yogurt.

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Translations for yogurt

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"yogurt." Definitions.net. STANDS4 LLC, 2024. Web. 13 Jun 2024. <https://www.definitions.net/definition/yogurt>.

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