Lactobacillus acidophilus is a strain of live bacteria added to some yogurts for certain health purposes, including better digestion. they have no impact on the flavor of the product, and can be c...
|active yogurt cultures|
In some techniques of yogurt-making the bacteria survive processing, so packages will be thusly labeled. in other techniques, the milk is pasteurized again after the cultures are added, so the bac...
áàêòåðèÿ; áàêòåðèè; bacteria;
- Yogurt is made by curdling milk with purified cultures of two special bacteria, lactobacillus bulgaricus and streptococcus thermophilus. the other commonly-used strains are bifidus, l. acidoph...
A strain of beneficial bacteria often included in probiotic cultures. see also probiotic.
Buttermilk is related to yogurt in that it is a fermented (cultured) dairy product. originally, buttermilk was the liquid left over from churning butter from cream, now, called traditional butterm... suero, jocoque;
- Yogurt with a custard-like consistency in which the fruit is already mixed in and distributed evenly throughout. also called french style and swiss style. many products called custard- french-...
The same as custard-style yogurt.
Yogurt that has been prepared in the style of hard or soft-serve ice cream. generally not a healthy alternative to other treats, it is parallel to ice cream in sugar and fat content. some brands a...
Greek yogurt is triple-strained to remove the moisture, resulting in a thick, creamy product with the consistency of sour cream. greek yogurts can also be sweeter, less tangier than european- and ...
- A beverage similar thin yogurt, which originated in the caucasus mountains. kefir is made from cow’s or goat’s milk with a combination of bacteria and yeasts; lactobacillus acidophilus and sac...
One of the two special strains of bacteria, along with streptococcus thermophilus, used to make yogurt. these are the “yogurt cultures” added to milk to curdle it.
Yogurt that has been thinned to make it drinkable and blended with fruit, fruit juice, or other flavorings.
“live and active cultures” refers to the living bacteria lactobacillus bulgaricus and streptococcus thermophilus, which convert milk to yogurt. the fda requires all yogurts to be made with these t...
|live cultures seal|
Although all yogurts initially contain live and active cultures, some are heated after they are made for the purpose of prolonging shelf life and/or decreasing the yogurt’s natural tartness. the h...
Low-fat or lowfat yogurt is made from 1% or 2% reduced fat milk. see also nonfat yogurt. plain low-fat yogurt can contain from .5% to 2% milk fat. a typical brand can contain 2-5 grams of fat and ...
Companies add “natural flavors” (as well as artificial ones) to intensify the flavors of the fresh or frozen fruits in flavored yogurts. natural and artificial colorings are added to make the colo...
As its name implies, nonfat yogurt has no fat. it is made from fat-free (skimmed) milk. a typical brand has approximately 100 calories per 8-ounce serving.
A fruit derivative that is used to jell, thicken, stabilize, and/or increase the shelf life of various foods including commercially-distributed yogurts. other additives used to thicken yogurt incl...
The original yogurt “flavor,” it can be made from cow, sheep, or goat milk. the calories per serving will vary depending on the animal milk source; and whether the yogurt is made from whole milk, ...
Prebiotics are a food source for probiotic bacteria, to make them more effective. some prebiotics have been shown to enhance the absorption of important minerals like calcium. they can take the fo...
Having probiotic (friendly) bacteria like bifidobacterium bifidus, l. acidophilus, l. bulgaricus, l. casei and s. thermophilus.
Probiotics are the healthy bacteria found among the intestinal microbiota, the living microorganisms in the intestinal tract that are necessary for proper digestive health. they are responsible fo...
See liquid yogurt.
Yogurt that has been strained to remove excess moisture, resulting in a product that is very thick and creamy. it may be made from cow’s, sheep’s or goat’s milk. it can have up to 8% butterfat, co...
One of the two special strains of bacteria, along with lactobacillus bulgaricus, used to make yogurt. these are the “yogurt cultures” added to milk to curdle it.
Fruit-flavored yogurt in which the fruit is at the bottom of the container and must be stirred into the plain yogurt on top of it. see also swiss-style.
Plain whole-milk yogurt has at least 3.5% milk fat; especially rich yogurts can contain 5%, and greek or mediterranean styles up to 8%. a typical brand can contain six to eight grams of fat and 22...
The french spelling of yogurt.
A fermented milk food that is made by adding two specific bacterial cultures to warm milk. yogurt available in the u.s. is made from the milk of cows, sheep, goats, and water buffalo; but can be m...
Yogurt that has been drained and pressed into a soft cheese form. it’s easy to make: place a fine mesh sieve over a bowl and line with several layers of cheesecloth. pour a quart of yogurt into th...