/yoh"geuhrt/, n.
a prepared food having the consistency of custard, made from milk curdled by the action of cultures, sometimes sweetened or flavored.
Also, yoghurt, yoghourt.
[1615-25; < Turk yogurt]

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Semisolid, fermented, often flavoured milk food.

Yogurt is known and consumed in almost all parts of the world. It is traditionally made by adding common strains of Streptococcus and Lactobacillus bacteria to raw milk. The culture is produced by taking a portion of a previous batch. In modern commercial yogurt making, a blend of concentrated sterilized milk and milk solids is inoculated with the two bacteria; sometimes L. acidophilus or a lactose-fermenting yeast is also added. The product is then incubated four or five hours at 110–112 °F (43–44 °C) until curd forms. Various flavours and sweetening may be added.

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▪ milk food
also spelled  Yoghurt, Yourt, or Yoghourt,  

      semifluid fermented milk food having a smooth texture and mildly sour flavour because of its lactic acid content. Yogurt may be made from the milk of cows, sheep, goats, or water buffalo. Cow's milk is used in the United States and north-central Europe; sheep's and goat's milk are preferred in Turkey and southeastern Europe; milk from the water buffalo is most commonly used in Egypt and India.

      Yogurt may have originated in Turkey, although there are many stories about its discovery. It is made in Turkish homes by boiling milk in an uncovered pan to sterilize it and to evaporate water; after cooling, the milk is inoculated with yogurt from a previous batch, incubated a few hours, then slowly cooled to room temperature before use.

      Commercial dairies usually add milk solids to cow's milk to make yogurt with a custardlike consistency. Concentrated sterilized milk is inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus; sometimes L. acidophilus or a lactose-fermenting yeast is also added. This inoculated milk is then incubated four or five hours at about 43° to 44° C (110° to 112° F) until curd forms.

      Yogurt is known and consumed in almost all parts of the world. Various flavours and sweetening may be added, or natural yogurt may be mixed with fresh fruits or vegetables. A salad of yogurt, cucumbers, and spices is served in India (raita) and several Middle Eastern countries (jajik). Yogurt is also used in soups and sauces.

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Universalium. 2010.

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  • yogurt — variedad de leche fermentada utilizada en nutrición por su riqueza en calcio y fermentos lácteos como el Lactobacillus bulgaricus, y el L. acidophilus Diccionario ilustrado de Términos Médicos.. Alvaro Galiano. 2010. yogurt …   Diccionario médico

  • yogurt — (n.) 1620s, a mispronunciation of Turk. yogurt, in which the g is a soft sound, in many dialects closer to an English w. The root yog means roughly to condense and is related to yogun intense, yogush liquify (of water vapor), yogur knead …   Etymology dictionary

  • yogurt — [yō′gərt] n. [Turk yoğurt] a thick, semisolid food made from milk fermented by a bacterium (Lactobacillus bulgaricus): it is now often prepared with various flavors: also sp. yoghurt or yoghourt …   English World dictionary

  • yogurt — → yogur …   Diccionario panhispánico de dudas

  • yogurt — is the preferred spelling, although yoghurt (with an h) is also common. It is pronounced yog ǝt in BrE, and yoh gǝt in AmE and in Australia and New Zealand …   Modern English usage

  • yogurt — yogurt, I, 182, 208; I I, 189, 295; II I, 164, 190 …   Divan-i Luqat-i it-Türk Dizini

  • yogurt — (also yoghurt or yoghourt) ► NOUN ▪ a semi solid slightly sour food prepared from milk fermented by added bacteria. ORIGIN Turkish …   English terms dictionary

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  • Yogurt — Joghurt Joghurt (alternative Schreibweisen Jogurt, Yogurt, Yoghurt) ist ein durch Milchsäurebakterien hergestelltes Nahrungsmittel aus verdickter Milch. Das Wort Joghurt ist mit dem türkischen yoğurt, „dicke Milch“ verwandt, und verweist auf die… …   Deutsch Wikipedia

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