Yogurt
Structural Formula Vector Image
Title: Yogurt
Additional Names: Yoghurt; joghurt; kisselo-mleko; mazun; leben raib; dahi
Literature References: Fermented whole milk. Produced by evaporating milk to ~50% of its volume and maintaining at 50°C for 12 hrs after adding "maya" a mixture of Lactobacillus bulgaricus, L. acidophilus, and Streptococcus lactis. Used as food. Contains antibacterial principles. Differentiation of yogurt and clabber as produced in Kentucky: J. Am. Med. Assoc. 209, 778 (1969).

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