Yogurt [jogurt]

topical
41
Terms

Yoghurt

Persistent link   https://www.medvik.cz/link/D015014
Definition

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

DUI
D015014 MeSH Browser
CUI
M0023101
Previous indexing
Dairy Products (1966-1977)
History note
91(78); was see under DAIRY PRODUCTS 1978-90
Public note
91; was see under DAIRY PRODUCTS 1978-90

Allowable subheadings

AE
adverse effects
AN
analysis 3
CL
classification 1
EC
economics
HI
history 1
MI
microbiology 14
PS
parasitology
PO
poisoning
RE
radiation effects
ST
standards
SN
statistics & numerical data
SD
supply & distribution
TO
toxicity
VI
virology

G Phenomena and Processes
G07 Physiological Phenomena 176
G07.203 Diet, Food, and Nutrition 195
G07.203.100 Beverages 455
G07.203.100.700 Milk 1 018
G07.203.100.700.313 Cultured Milk Products 34
G07.203.100.700.313.222 Buttermilk 1
G07.203.100.700.313.444 Cheese 115
G07.203.100.700.313.666 Kefir 4
G07.203.100.700.313.777 Koumiss 4
G07.203.100.700.313.888 Yogurt 41
G07.203.200 Fermented Foods 7
G07.203.200.500 Cultured Milk Products 34
G07.203.200.500.444 Cheese 115
G07.203.200.500.888 Yogurt 41
G07.203.300 Food 1 829
G07.203.300.350 Dairy Products 329
G07.203.300.350.300 Cultured Milk Products 34
G07.203.300.350.300.222 Buttermilk 1
G07.203.300.350.300.444 Cheese 115
G07.203.300.350.300.666 Kefir 4
G07.203.300.350.300.777 Koumiss 4
G07.203.300.350.300.888 Yogurt 41

J Technology, Industry, Agriculture
J02 Food and Beverages 111
J02.350 Fermented Foods 7
J02.350.500 Cultured Milk Products 34
J02.350.500.444 Cheese 115
J02.350.500.888 Yogurt 41
J02.500 Food 1 829
J02.500.350 Dairy Products 329
J02.500.350.300 Cultured Milk Products 34
J02.500.350.300.222 Buttermilk 1
J02.500.350.300.444 Cheese 115
J02.500.350.300.666 Kefir 4
J02.500.350.300.777 Koumiss 4
J02.500.350.300.888 Yogurt 41

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