Concept information
Preferred term
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 1981-01-29T00:00:00Z
Notation: 15463
Definition
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Fermentasyonda spesifik olarak Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus’ un simbiyotik kültürlerinin kullanıldığı fermente süt ürünü
(tr)Source: https://kms.kaysis.gov.tr/Home/Goster/38886
Created: 9/7/17
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Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk.
Source: https://en.wikipedia.org/wiki/Yogurt
Created: 8/1/18
Broader concept
Narrower concepts
Scope note
- Cow's milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not; each type produces substantially different results. 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.
Is made from
In other languages
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2002-12-12T00:00:00Z
Notation: 15463
Arabic
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2002-12-12T00:00:00Z
Notation: 15463
Chinese
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2003-03-27T00:00:00Z
Notation: 15463
Czech
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 1986-08-28T00:00:00Z
Last modified: 2021-05-24T17:34:42Z
Notation: 15463
French
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2017-06-03T17:44:56Z
Last modified: 2017-06-14T14:10:32Z
Notation: 15463
Georgian
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 1996-12-24T00:00:00Z
Notation: 15463
German
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 1981-01-29T00:00:00Z
Notation: 15463
Hindi
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2006-12-06T00:00:00Z
Notation: 15463
Hungarian
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2005-12-19T00:00:00Z
Notation: 15463
Italian
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2005-08-09T00:00:00Z
Notation: 15463
Japanese
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2009-12-02T00:00:00Z
Notation: 15463
Korean
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2007-04-20T00:00:00Z
Notation: 15463
Persian
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2006-12-19T00:00:00Z
Notation: 15463
Polish
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 1998-08-04T00:00:00Z
Last modified: 2021-06-16T21:24:42Z
Notation: 15463
Portuguese
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2023-08-28T17:26:42Z
Notation: 15463
Portuguese (Brazil)
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2015-11-12T19:25:10Z
Last modified: 2015-11-27T22:04:05Z
Notation: 15463
Romanian
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2009-04-10T00:00:00Z
Notation: 15463
Russian
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2005-12-16T00:00:00Z
Notation: 15463
Slovak
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 1986-08-28T00:00:00Z
Notation: 15463
Spanish
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2022-04-29T10:51:42Z
Notation: 15463
Swahili
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2005-08-19T00:00:00Z
Notation: 15463
Thai
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2011-11-20T20:41:06Z
Last modified: 2014-07-03T18:51:08Z
Notation: 15463
Turkish