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- Yogurt abstract "Yogurt, yoghurt, or yoghourt (/ˈjoʊɡərt/ or /ˈjɒɡərt/; from Turkish: yoğurt; other spellings listed below) is a fermented milk product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.Worldwide, cow's milk, the protein of which mainly comprises casein, is most commonly used to make yogurt, but milk from water buffalo, goats, ewes, mares, camels, and yaks is also used in various parts of the world.Dairy 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. Some countries require yogurt to contain a certain amount of colony-forming units of microorganisms.In Western culture, the milk is first heated to about 80 °C (176 °F) to kill any undesirable bacteria[citation needed] and to denature the milk proteins so that they set together rather than form curds. In some places, such as parts of India, curds are a desired component and milk is not pasteurized but boiled. The milk is then cooled to about 45 °C (112 °F).[citation needed] The bacterial culture is added, and the temperature is maintained for 4 to 7 hours to allow fermentation.".
- Yogurt ingredient Bacteria.
- Yogurt ingredient Milk.
- Yogurt thumbnail Obstjoghurt01.jpg?width=300.
- Yogurt wikiPageExternalLink T0251E14.htm.
- Yogurt wikiPageExternalLink yogurt.html.
- Yogurt wikiPageID "156754".
- Yogurt wikiPageRevisionID "606544890".
- Yogurt calciumMg "121".
- Yogurt caption "A bowl of yogurt garnished with fruit and mint".
- Yogurt carbs "4.7".
- Yogurt fat "3.3".
- Yogurt hasPhotoCollection Yogurt.
- Yogurt kj "257".
- Yogurt mainIngredient Bacteria.
- Yogurt mainIngredient Milk.
- Yogurt monofat "0.9".
- Yogurt name "Yogurt".
- Yogurt name "Yogurt, full fat".
- Yogurt note "Lactose content diminishes during storage.".
- Yogurt protein "3.5".
- Yogurt q "no".
- Yogurt riboflavinMg "0.14".
- Yogurt right "1".
- Yogurt s "no".
- Yogurt satfat "2.1".
- Yogurt sourceUsda "1".
- Yogurt sugars "4.7".
- Yogurt type Dairy_product.
- Yogurt v "no".
- Yogurt vitaUg "27".
- Yogurt wikt "Yogurt".
- Yogurt subject Category:Dairy_products.
- Yogurt subject Category:Desserts.
- Yogurt subject Category:Fermented_foods.
- Yogurt subject Category:Yogurts.
- Yogurt type Food.
- Yogurt type FunctionalSubstance.
- Yogurt comment "Yogurt, yoghurt, or yoghourt (/ˈjoʊɡərt/ or /ˈjɒɡərt/; from Turkish: yoğurt; other spellings listed below) is a fermented milk product produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures".".
- Yogurt label "Iogurte".
- Yogurt label "Joghurt".
- Yogurt label "Jogurt".
- Yogurt label "Yaourt".
- Yogurt label "Yoghurt".
- Yogurt label "Yogur".
- Yogurt label "Yogurt".
- Yogurt label "Yogurt".
- Yogurt label "Йогурт".
- Yogurt label "روب".
- Yogurt label "ヨーグルト".
- Yogurt label "酸奶".
- Yogurt sameAs Jogurt.
- Yogurt sameAs Joghurt.
- Yogurt sameAs Γιαούρτι.
- Yogurt sameAs Yogur.
- Yogurt sameAs Jogurt.
- Yogurt sameAs Yaourt.
- Yogurt sameAs Yoghurt.
- Yogurt sameAs Yogurt.
- Yogurt sameAs ヨーグルト.
- Yogurt sameAs 요구르트.
- Yogurt sameAs Yoghurt.
- Yogurt sameAs Jogurt.
- Yogurt sameAs Iogurte.
- Yogurt sameAs m.014l8n.
- Yogurt sameAs Q13317.
- Yogurt sameAs Q13317.
- Yogurt wasDerivedFrom Yogurt?oldid=606544890.
- Yogurt depiction Obstjoghurt01.jpg.
- Yogurt isPrimaryTopicOf Yogurt.
- Yogurt name "Yogurt".