Concept information
PREFERRED TERM
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 1981-01-29T00:00:00Z
skos:notation: 15463
DEFINITION
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Fermentasyonda spesifik olarak Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus’ un simbiyotik kültürlerinin kullanıldığı fermente süt ürünü
(tr)
Source: https://kms.kaysis.gov.tr/Home/Goster/38886
Created: 9/7/17
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Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk.
(en)
Source: https://en.wikipedia.org/wiki/Yogurt
Created: 8/1/18
BROADER CONCEPT
- fermented milk (en)
NARROWER CONCEPTS
- frozen yoghurt (en)
- strained yoghurt (en)
SCOPE NOTE
- Cow's milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not; each type 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 also sometimes added during or after culturing yogurt. (en)
IS MADE FROM
- milk (en)
IN OTHER LANGUAGES
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Arabic
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French
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Georgian
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German
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Hindi
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Hungarian
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Italian
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Japanese
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Korean
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Persian
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Polish
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Portuguese
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Portuguese (Brazil)
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Romanian
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Russian
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Slovak
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Spanish
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Swahili
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Thai
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Turkish
URI
http://aims.fao.org/aos/agrovoc/c_15463
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