yogurt - définition. Qu'est-ce que yogurt
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Qu'est-ce (qui) est yogurt - définition

FOOD PRODUCED BY BACTERIAL FERMENTATION OF MILK
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  • Yogurt drinks on sale
  • Commercially available home yogurt maker
  • A coffee filter used to strain yogurt in a home refrigerator
  • Süzme Yoğurt}} ([[strained yogurt]]), with a 10% fat content
  • cacık}} is a [[meze]] made with yogurt, cucumber, olive oil and fresh mint or dill.
  • Yogurt in a refrigerator in a supermarket

yogurt         
also yoghurt (yogurts)
Yogurt is a food in the form of a thick, slightly sour liquid that is made by adding bacteria to milk. A yogurt is a small pot of yogurt.
N-VAR
yogurt         
['j?g?t, 'j??-]
(also yoghurt or yoghourt)
¦ noun a thick liquid food prepared from milk fermented by added bacteria.
Origin
C17: from Turk. yog?urt.
yoghurt         
see yogurt

Wikipédia

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.

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.

Exemples du corpus de texte pour yogurt
1. Yoplait did for Tnuva what Emmi yogurt had failed to do – put the company on the yogurt map.
2. Eventually, Strauss even halted Yoplait‘s incursion into the white yogurt category, returning to its dominant position in the yogurt market.
3. Yogurt recall Food company Kalomiris AVEE recalled its yogurt products made from sheep’s milk yesterday after tests from the Hellenic Food Authority (EFET) found traces of mercury in the yogurt along with splinters of glass.
4. Scientists at Purdue University in West Lafayette, Indiana, fed some rats with yogurt sweetened with saccharin and others with yogurt sweetened with glucose, a natural sugar.
5. Yogurt Fruit Shake 1 cup frozen strawberries or blueberries 1/2 cup milk 1 cup vanilla yogurt 1 tablespoon honey Place the frozen fruit in an electric blender.