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YOGHURT [18 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2017-07-19

English

Subject field(s)
  • Cheese and Dairy Products
DEF

Milk or food product made primarily from milk.

CONT

Milk of various types(including whole milk, skim milk, buttermilk), yoghurt, cheese(e. g. Swiss cheese, cheddar cheese, cottage cheese), and ice cream are dairy products. Of all milk products, milk, yoghurt and cheese are the best sources of calcium.

Key term(s)
  • dairy produce
  • milk produce

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
DEF

Lait ou substance alimentaire produite à partir du lait.

Spanish

Campo(s) temático(s)
  • Productos lácteos
DEF

Derivado de la leche, extraído directamente [de ella], como la crema y la manteca [mantequilla], o fabricado con ella, como los quesos.

Save record 1

Record 2 2017-07-19

English

Subject field(s)
  • Prepared Dishes (Cooking)
  • Restaurant Menus
CONT

Chicken tikka massala is one of the most famous meals to come from a tandoori oven, which is a cylindrical clay oven heated by fire... Tikka means "pieces" but chicken tikka [masala] refers to a specific meal of chicken pieces marinated in a masala spice and yoghurt, skewered and cooked in a tandoori...

French

Domaine(s)
  • Plats cuisinés
  • Menus (Restauration)
CONT

Poulet tikka masala. Tikka signifie morceaux. Le tikka masala est un plat indien facile à cuisiner dans lequel des morceaux de poulet sont marinés dans du yaourt et des épices et ensuite servi avec une sauce à la tomate.

Spanish

Save record 2

Record 3 2016-10-26

English

Subject field(s)
  • Food Industries
CONT

Well-known fermented foods are yoghurt, cheese, cottage cheese, beer, cider and cider vinegar, pickles, miso, sauerkraut and sourdough bread. The advantages of fermenting are several : it makes minerals more easily available for the body to absorb; it increases the amount of vitamins in the food and creates an abundance of enzymes; it preserves the food and introduces delicious flavours; it makes food much more easily digestible, being essentially a pre-digested’ food, suitable for those who have a debilitating condition and a weak digestive system.

CONT

Fermented foods ... included salted fermented fish, sour fermented fish, salted freshwater fish, salted marine fish, fermented pork, fermented beef, salted beef, pork sausage and beef sausage.

French

Domaine(s)
  • Industrie de l'alimentation
CONT

Les bactéries lactiques sont les microorganismes les plus importants dans la fabrication des aliments fermentés à partir de lait, de viande, de produits végétaux. Aujourd'hui, les fermentations spontanées sont le plus souvent remplacées par les fermentations contrôlées en utilisant des ferments de compositions bien définies. Pour s'assurer des qualités organoleptiques optimales, les ferments contiennent plusieurs microorganismes. Pour suivre la population microbienne pendant les étapes de fermentation et de maturation du produit, il est nécessaire de suivre la croissance des différents microorganismes composant le ferment.

CONT

Nous avons dénombré sur gélose avec pourpre de bromocrésol les bactéries lactiques présentes dans le miso, un aliment fermenté largement utilisé au Japon.

OBS

aliment fermenté : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.

Spanish

Save record 3

Record 4 2012-10-09

English

Subject field(s)
  • Cheese and Dairy Products
CONT

Goat's milk is used for drinking and making cheese and yoghurt.

CONT

Goat’s milk belongs to the milk and alternatives food group of Canada’s Food Guide. Goat’s milk has a similar nutrient content to unfortified cow’s milk; however, it is lower in folic acid.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
DEF

Lait provenant de la traite de chèvre.

Spanish

Campo(s) temático(s)
  • Productos lácteos
Save record 4

Record 5 2008-05-14

English

Subject field(s)
  • Cheese and Dairy Products
DEF

Milk (usually cow’s milk) coagulated and fermented.

OBS

Yoghurt or Yoghourt(traditional spellings) or yogurt(modern spelling) is a dairy product produced by bacterial fermentation of milk. Any sort of milk may be used to make yogurt, but modern production is dominated by cow's milk.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
DEF

Produit laitier fermenté obtenu par le développement des bactéries lactiques [...]

OBS

yogourt : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2006).

Spanish

Campo(s) temático(s)
  • Productos lácteos
DEF

Producto obtenido de la mezcla de la leche entera, semidescremada o descremada con leche descremada deshidratada, sometido a un proceso de pasteurización y coagulación por fermentación, mediante la inoculación con bacterias lacto-bacillus bulgáricus, y estreptococcus-thermophillus.

OBS

El producto final deberá contener los microorganismos señalados vivos. Su acidez estará comprendida entre 0.8% y 1.8%, expresada en ácido láctico, y no contendrá conservadores.

Save record 5

Record 6 2007-01-09

English

Subject field(s)
  • Food Industries
CONT

In a preferred embodiment, the dessert according to the invention is an aerated dessert. The tem "aerated" means that the dessert is expanded in volume by the incorporation of gas, in particular nitrogen or air. This can be achieved by beating, whipping, aerating or by subjecting the dessert formulation to the action of a propellant, e. g. by incorporating the dessert formulation in an aerosol. Examples of such products are mousses and cremes, such as creme liegeoise, vanilla mousse, chocolate mousse, decoration cream, Bavarian cream, yoghurt mousse, quark mousse.

French

Domaine(s)
  • Industrie de l'alimentation

Spanish

Save record 6

Record 7 2006-04-06

English

Subject field(s)
  • Cheese and Dairy Products
DEF

A soft frozen dessert of sweetened flavored yogurt.

OBS

Yoghurt or Yoghourt(traditional spellings) or yogurt(modern spelling) is a dairy product produced by bacterial fermentation of milk. Any sort of milk may be used to make yogurt, but modern production is dominated by cow's milk.

OBS

Froyo, fro-yo, fro yo: Slang for "frozen yogurt."

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

yogourt : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2006).

OBS

yogourt glacé : Équivalent adopté par le Comité intergouvernemental de terminologie de l'industrie laitière.

Spanish

Save record 7

Record 8 2006-04-06

English

Subject field(s)
  • Cheese and Dairy Products
OBS

Yoghurt or yoghourt(traditional spellings) or yogurt(modern spelling) is a dairy product produced by bacterial fermentation of milk.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

yogourt : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2006).

Spanish

Save record 8

Record 9 2006-04-06

English

Subject field(s)
  • Cheese and Dairy Products
OBS

Yoghurt or Yoghourt(traditional spellings) or yogurt(modern spelling) is a dairy product produced by bacterial fermentation of milk. Any sort of milk may be used to make yogurt, but modern production is dominated by cow's milk.

Key term(s)
  • skim milk yoghourt
  • skim milk yogourt

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

yogourt : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2006).

Spanish

Save record 9

Record 10 2006-04-06

English

Subject field(s)
  • Cheese and Dairy Products
OBS

Yoghurt or Yoghourt(traditional spellings) or yogurt(modern spelling) is a dairy product produced by bacterial fermentation of milk. Any sort of milk may be used to make yogurt, but modern production is dominated by cow's milk.

Key term(s)
  • strawberry yoghourt

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

yogourt : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2006).

Spanish

Save record 10

Record 11 2006-04-06

English

Subject field(s)
  • Cheese and Dairy Products
OBS

Yoghurt or Yoghourt(traditional spellings) or yogurt(modern spelling) is a dairy product produced by bacterial fermentation of milk. Any sort of milk may be used to make yogurt, but modern production is dominated by cow's milk.

Key term(s)
  • non-fat yogurt
  • non-fat yoghourt
  • non-fat yoghurt

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

yogourt : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2006).

Spanish

Save record 11

Record 12 2006-04-06

English

Subject field(s)
  • Cheese and Dairy Products
CONT

Yogurt cheese made with DANNON plain yogurt is a delicious alternative to creamy spreadable cheeses that contain varying amounts of fat.

OBS

Yoghurt or Yoghourt(traditional spellings) or yogurt(modern spelling) is a dairy product produced by bacterial fermentation of milk. Any sort of milk may be used to make yogurt, but modern production is dominated by cow's milk.

Key term(s)
  • natural yogourt
  • natural yoghurt

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
CONT

Le goûter idéal se compose : d'un produit laitier (un yaourt nature ou aux fruits...), d'un produit céréalier (5 à 6 biscuits secs, ¼ de baguette beurrée...) et d'un fruit (pomme, banane...).

OBS

yogourt : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2006).

Spanish

Save record 12

Record 13 2006-03-08

English

Subject field(s)
  • Pharmacology
  • Dietetics
CONT

A number of different foods have been fortified with the chelated iron and are commercially available..., including sugar, milk, corn flour, wheat flour, cheese, yoghurt, cookies, and margarine.

French

Domaine(s)
  • Pharmacologie
  • Diététique
CONT

Les effets et la toxicité d'un élément peuvent être soit augmentés, soit diminués après chélation. Lorsqu'un élément oxydoréducteur se lie à un ligand organique, son potentiel d'oxydo-réduction est modifié mais non supprimé. C'est le cas du fer chélaté par l'éthylène diamine tétra acétate ou EDTA.

Spanish

Save record 13

Record 14 2002-01-03

English

Subject field(s)
  • Biochemistry
  • Biotechnology
CONT

The amounts of acetaldehyde produced by the yoghurt bacteria are small, in the range of 5 to 10 ppm [parts per million]. Recent studies in our laboratory show a five-to ten-fold increase in acetaldehyde production as a result of extra added threonine... to the growth medium, an almost linear relationship between the level of acetaldehyde produced during milk fermentation and the threonine aldolase activity measured in different Streptococcus thermophilus strains. This clearly shows the importance of this enzyme in flavour formation in yoghurt.

Key term(s)
  • threonine-aldolase activity

French

Domaine(s)
  • Biochimie
  • Biotechnologie
CONT

Un des composés aromatiques, caractéristique du yaourt est l'acétaldéhyde, qui ne provient pas du lactose, mais résulte de l'action d'une thréonine-aldolase, enzyme des lactobacilles dégradant l'acide aminé thréonine.

Key term(s)
  • action d'une thréonine aldolase

Spanish

Campo(s) temático(s)
  • Bioquímica
  • Biotecnología
Save record 14

Record 15 1995-06-27

English

Subject field(s)
  • Household Utensils and Appliances (General)
  • Cheese and Dairy Products
CONT

do it yourself yogurt maker. Make your own yogurt easily, economically. Just mix Bulgarian ferment (included) with milk in seal-tight plastic container. Yogomatic does the rest.

OBS

the word YOGURT can be spelled in several different ways. The following spellings are the most common ones. [rd3] "yogurt, yoghourt, yoghurt, yoghourt"

French

Domaine(s)
  • Équipement ménager (Généralités)
  • Laiterie, beurrerie et fromagerie
DEF

Récipient clos calorifugé permettant la fabrication domestique des yaourts.

Spanish

Save record 15

Record 16 1994-07-15

English

Subject field(s)
  • Food Industries
OBS

Used in the food industry to improve homogeneity and to give a stable emulsion or suspension to products like ice cream, fruit juice, yoghurt etc.

French

Domaine(s)
  • Industrie de l'alimentation

Spanish

Save record 16

Record 17 1989-08-16

English

Subject field(s)
  • Cheese and Dairy Products
OBS

Use in yoghurt making.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

Terme confirmé par le Centre de recherche de St-Hyacinthe.

Spanish

Save record 17

Record 18 1989-02-10

English

Subject field(s)
  • Merchandising Techniques
  • Special Packaging
DEF

A form of mass advertisement which consists of placing prize-winning games inside packages(e. g. under-lid game in a yoghurt container).

French

Domaine(s)
  • Techniques marchandes
  • Emballages spéciaux
DEF

Jeu rapportant des prix variés (argent comptant, voyages, etc.) que l'on retrouve à l'intérieur d'un emballage, et que l'on utilise comme technique de promotion des ventes.

Key term(s)
  • jeu à l'intérieur de l'emballage

Spanish

Save record 18

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