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Yogurt

Known as: Yoghurt, yogurts 
A slightly acid milk food produced by fermentation due to the combined action of Lactobacillus acidophilus and Streptococcus thermophilus.
National Institutes of Health

Related topics

Related topics

7 relations
MicrobiologicalYogurt Ab.IgE:ACnc:Pt:Ser:QnYogurt Ab.IgG4:MCnc:Pt:Ser:QnYogurt Ab.IgG:ACnc:Pt:Ser:Qn

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2014
2014
Dairy food consumption, blood pressure and retinal microcirculation in adolescents.
2007
2007
Determination of isopropyl-9H-thioxanthen-9-one in packaged beverages by solid-phase extraction clean-up and liquid chromatography with tandem mass spectrometry detection.
2007
2007
Effect of Essential Oil and Extract of Ziziphora clinopodioides on Yoghurt Starter Culture Activity
Lamiaceae family have been used for centuries as flavouring agent or spice in different foods and also in traditional medicines… 
2006
2006
Mediated amperometric biosensors for lactic acid based on carbon paste electrodes modified with baker's yeast Saccharomyces cerevisiae.
Highly Cited
1999
Highly Cited
1999
Cryptosporidium parvum studies with dairy products.
Highly Cited
1988
Highly Cited
1988
Continuous pre-fermentation of milk by entrapped yoghurt bacteria. I. Development of the process
Description d'un procede d'immobilisation sur alginate de calcium de cellules de Lactobacillus delbrueckii subsp. bulgaricus et… 
1985
1985
Continuous yoghurt production withLactobacillus bulgaricus andStreptococcus thermophilus entrapped in Ca-alginate
SummaryThe principles of a new process for the continuous manufacture of yoghurt withLactobacillus bulgaricus andStreptococcus… 
Highly Cited
1984
Highly Cited
1984
The effect of yoghurt on some components of the gut microflora and on the metabolism of lactose in the rat.
Feeding yoghurt or base milk (from which the yoghurt was prepared by fermentation) to rats increased the counts of coliforms in… 
Highly Cited
1980
Highly Cited
1980
Yoghurt from hyperfiltrated, ultrafiltrated and evaporated milk and from milk with added milk powder.
Highly Cited
1972
Highly Cited
1972
Susceptibility of cheese and yoghurt starter bacteria to antibiotics.
Eight single-strain lactic streptococci, three commercial cheese starters, and six lactic acid bacteria isolated from yoghurt… 
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