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Concept information

Food and Beverages > Beverages > Milk > Cultured Milk Products > Yogurt
... > Physiological Phenomena > Diet, Food, and Nutrition > Beverages > Milk > Cultured Milk Products > Yogurt
Fluids and Secretions > Bodily Secretions > Milk > Cultured Milk Products > Yogurt
... > Food and Beverages > Food > Dairy Products > Milk > Cultured Milk Products > Yogurt
... > Physiological Phenomena > Diet, Food, and Nutrition > Food > Dairy Products > Milk > Cultured Milk Products > Yogurt
Food and Beverages > Fermented Foods > Cultured Milk Products > Yogurt
Physiological Phenomena > Diet, Food, and Nutrition > Fermented Foods > Cultured Milk Products > Yogurt

Término preferido

Yogurt  

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Tipo

  • mesh:Descriptor

Definición

  • A slightly acid milk food produced by fermentation due to the combined action of Lactobacillus acidophilus and Streptococcus thermophilus.

Concepto genérico

Etiquetas alternativas

  • Yoghurt

En otras lenguas

URI

http://data.loterre.fr/ark:/67375/JVR-HHG4XZQ2-K

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