yogurt


yo·gurt

noun \ˈyō-gərt\

: a food that is made when bacteria is added to milk and that is often flavored and chilled

Full Definition of YOGURT

:  a fermented slightly acid often flavored semisolid food made of milk and milk solids to which cultures of two bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) have been added

Variants of YOGURT

yo·gurt also yo·ghurt \ˈyō-gərt\

Origin of YOGURT

Turkish yoğurt
First Known Use: 1625

yo·gurt

noun    (Medical Dictionary)

Medical Definition of YOGURT

: a fermented slightly acid often flavored semisolid food made of milk and milk solids to which cultures of bacteria of the genus Lactobacillus (L. bulgarius) and Streptococcus (S. thermophilus) have been added

Variants of YOGURT

yo·gurt also yo·ghurt \ˈyō-gərt\

yogurt

noun    (Concise Encyclopedia)

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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