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

Preferred term

Yogurt  

Type

  • Topical Descriptor

Broader concept

Entry terms

  • Yoghurt

Scope note

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

History note

  • 91(78); was see under DAIRY PRODUCTS 1978-90

In other languages

URI

http://www.yso.fi/onto/mesh/D015014

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