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2106:, yogurt is also sold sweetened, sweetened and flavored or in containers with fruit or fruit jam on the bottom. The two styles of yogurt commonly found in the grocery store are set-style yogurt and Swiss-style yogurt. Set-style yogurt is poured into individual containers to set, while Swiss-style yogurt is stirred prior to packaging. Either may have fruit added to increase sweetness.
49:
688:. Plain yogurt still proved too sour for the American palate and in 1966 Colombo Yogurt sweetened the yogurt and added fruit preserves, creating "fruit on the bottom" style yogurt. This was successful and company sales soon exceeded $ 1 million per year. By the late 20th century, yogurt had become a common American food item and Colombo Yogurt was sold in 1993 to
2214:, offers a thicker, more custard-like consistency, and is usually sweeter than western yogurts. In western Indian (Marathi and Gujarati) cuisine, strained yogurt is macerated with sugar and spices such as saffron, cardamom and nutmeg to make the dessert "shrikhand". Strained yogurt is also enjoyed in Greece and is the main component of
3310:: "It is a remarkable circumstance, that the barbarous nations which subsist on milk have been for so many ages either ignorant of the merits of cheese, or else have totally disregarded it; and yet they understand how to thicken milk and form therefrom an acrid kind of milk with a pleasant flavor, as well as a rich butter".
5064:
purely plantbased products unless the names are included in an EU list of exceptions. The ECJ also clarifies that this prohibition applies even when the plant origin of the product concerned is provided because the addition of descriptive and explanatory terms cannot completely rule out consumer confusion.
2202:
in Middle
Eastern countries. Olive oil, cucumber slices, olives, and various green herbs may be added. It can be thickened further and rolled into balls, preserved in olive oil, and fermented for a few more weeks. It is sometimes used with onions, meat, and nuts as a stuffing for a variety of pies or
2132:
to create thickness and creaminess. This type of yogurt may be marketed under the name Swiss-style, although it is unrelated to conventional Swiss yogurt. Some yogurts, often called "cream line", are made with whole milk which has not been homogenized so the cream rises to the top. In many countries,
2497:
is easily destroyed by pasteurization (heating); the initial heating of the milk kills pathogens as well as denaturing proteins. The microorganisms that turn milk into yogurt can tolerate higher temperatures than most pathogens, so that a suitable temperature not only encourages the formation of
5063:
In its June 14 ruling, the ECJ concluded that for marketing and advertising purposes, in principle, the designations "milk", "cream", "butter", "cheese" and "yogurt" are reserved under EU law for products of animal origin only. The ECJ ruling prohibits the use of dairy names in association with
414:
genome indicates that the bacterium may have originated on the surface of a plant. Milk may have become spontaneously and unintentionally exposed to it through contact with plants, or bacteria may have been transferred from the udder of domestic milk-producing animals. The origins of yogurt are
2112:
is a common Indian beverage made from stirred liquified yogurt that is either salted or sweetened with sugar commonly, less commonly honey and combined with fruit pulp to create flavored lassi. Consistency can vary widely, with urban and commercial lassis having uniform texture through being
2431:. Sweetened yogurt drinks are the usual form in Europe (including the UK) and the US, containing fruit and added sweeteners. These are typically called "drinkable yogurt". Also available are "yogurt smoothies", which contain a higher proportion of fruit and are more like
2620:. Though they can be used to make many products similar to those made from dairy, there are differences in taste and texture, and some consumers may feel that they lack the "delicate and smooth structure" of "conventional yogurts". Since plant-based milks do not contain
3252:...something like yogurt was known to Greeks since classical times – a sort of thickened sour milk called Pyriate or oxygala. Oxi meant "sour" or "vinegar"; gala, "milk". Galen says that Oxygala was eaten alone with honey, just as thick Greek yogurt is today.
3809:
National
Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
2271:
In North
America, strained yogurt is commonly called "Greek yogurt". Powdered milk is sometimes added in lieu of straining to achieve thickness. In Britain as "Greek-style yogurt". In Britain the name "Greek" may only be applied to yogurt made in Greece.
296:
The bacterial culture is mixed in, and a warm temperature of 30–45 °C (86–113 °F) is maintained for 4 to 12 hours to allow fermentation to occur, with the higher temperatures working faster but risking a lumpy texture or whey separation.
1647:
relationship between yogurt consumption and improved lactose tolerance and digestion, and that potential associations exist between yogurt consumption and improving bone health, as well as lowering the risk of some diseases, including cancers and
3212:
Curdled milk (oxygala or melca), probably a kind of yogurt, was acceptable because it was easier to digest. Even so, it was still to be mixed with honey or olive oil. Columella gave instructions on how to make sour milk with seasoning into
2564:(EFSA) determined that lactose intolerance can be alleviated by ingesting live yogurt cultures (lactobacilli) that are able to digest the lactose in other dairy products. The scientific review by EFSA enabled yogurt manufacturers to use a
5051:
2482:
Milk with a higher concentration of solids than normal milk may be used; the higher solids content produces a firmer yogurt. Solids can be increased by adding dried milk. The yogurt-making process provides two significant barriers to
3283:
Oxygala, however, a form of yogurt, was eaten and sometimes mixed with honey. Ancient Greek and Roman cuisine did not rely on non-cultured milk products, which can be explained in part because without refrigeration milk becomes sour
1794:) is common in eastern parts of India, made by fermenting sweetened milk. While cow's milk is currently the primary ingredient for yogurt, goat and buffalo milk were widely used in the past, and valued for the fat content (see
3808:
2732:
2194:, giving a much thicker consistency. Strained yogurt is made at home, especially if using skimmed milk which results in a thinner consistency. Yogurt that has been strained to filter or remove the whey is known as
2546:
it is cultured, and may optionally be heat treated after culturing to increase shelf life. Most commercial yogurts in the United States are not heat treated after culturing, and contain live cultures.
564:, first examined the microflora of the Bulgarian yogurt. In 1905, he described it as consisting of a spherical and a rod-like lactic acid-producing bacteria. In 1907, the rod-like bacterium was called
5098:
2715:
4901:"Scientific Opinion on the substantiation of health claims related to live yogurt cultures and improved lactose digestion (ID 1143, 2976) pursuant to Article 13(1) of Regulation (EC) No 1924/2006"
1600:
Tilde (~) represents missing or incomplete data. The above shows little difference exists between whole milk and yogurt made from whole milk with respect to the listed nutritional constituents.
1725:
Contamination occurs in traditionally prepared yogurts more often than industrially processed ones, but may affect the latter as well if manufacturing and packaging practices are suboptimal.
3635:
4471:
Alting AC, Fred Van De Velde, Kanning MW, Burgering M, Mulleners L, Sein A, Buwalda P (2009). "Improved creaminess of low-fat yogurt: The impact of amylomaltase-treated starch domains".
4272:
5080:
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written in the 11th century. Both texts mention the word "yogurt" in different sections and describe its use by nomadic Turks. The earliest yogurts were probably spontaneously
4217:
3787:
1824:, it is a part of the Nepali culture, used in local festivals, marriage ceremonies, parties, religious occasions, family gatherings, and so on. One Nepalese yogurt is called
4772:
Maisonneuve S, Ouriet MF, Duval-Iflah Y (June 2001). "Comparison of yoghurt, heat treated yoghurt, milk and lactose effects on plasmid dissemination in gnotobiotic mice".
1627:
As of the early 21st century, high-quality clinical evidence was insufficient to conclude that consuming yogurt lowers the risk of diseases or otherwise improves health.
2580:) per gram. The target population is individuals with lactose maldigestion". A 2021 review found that yogurt consumption could improve lactose tolerance and digestion.
2654:. Plant-based products also vary considerably in their nutrition and ingredients and may contain gums, stabilizers, high-intensity sweeteners, and artificial colors.
4102:"Fermented Milk Products and Bone Health in Postmenopausal Women: A Systematic Review of Randomized Controlled Trials, Prospective Cohorts, and Case-Control Studies"
2210:
Some types of strained yogurts are boiled in open vats first, so that the liquid content is reduced. The East Indian dessert, a variation of traditional dahi called
1230:
1964:(cucumber and yogurt salad) is a dish in Lebanon and Syria. Also, a wide variety of local Lebanese and Syrian dishes are cooked with yogurt like "Kibbi bi Laban"
2152:, and various fruits. In the early 21st century, yogurt flavors inspired by desserts, such as chocolate or cheesecake, became common. There is concern about the
680:
ethnicities who were the main consumers at that time. Yogurt's popularity in the United States was enhanced in the 1950s and 1960s, when it was presented as a
2696:
2487:
growth, heat and acidity (low pH). Both are necessary to ensure a safe product. Acidity alone has been questioned by recent outbreaks of food poisoning by
521:'s cooks would flavor yogurt with mustard seeds and cinnamon. Another early account of a European encounter with yogurt occurs in French clinical history:
5099:"Milk and Cream Products and Yogurt Products; Final Rule To Revoke the Standards for Lowfat Yogurt and Nonfat Yogurt and To Amend the Standard for Yogurt"
2753:
482:, who remarked that certain "barbarous nations" knew how "to thicken the milk into a substance with an agreeable acidity". The use of yogurt by medieval
5033:
1728:
When mold forms on yogurt it can not be scraped away. The consistency of yogurt allows the mold to penetrate deeply under the surface where it spreads.
4654:
3748:
593:
in Paris, was influenced by
Grigorov's work and hypothesized that regular consumption of yogurt was responsible for the unusually long lifespans of
5081:"Statement from FDA Commissioner Scott Gottlieb, M.D., on modernizing standards of identity and the use of dairy names for plant-based substitutes"
3643:
1961:
1889:
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due to its high sugar content, although research indicates that use of sugar in yogurt manufacturing has decreased since 2016 in response to
1965:
4685:
293:(CFU) of bacteria; for example, in China the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter.
2560:
is a condition in which people have symptoms due to the decreased ability to digest lactose, a sugar found in dairy products. In 2010, the
4418:
5298:
569:
266:
2906:
703:
Sale of yogurt was down 3.4 percent over the 12 months ending in
February 2019. The decline of Greek-style yogurt has allowed Icelandic
700:
In 2017, the average
American ate 13.7 pounds (6.2 kg) of yogurt. The average consumption of yogurt has been declining since 2014.
4010:
Gijsbers, Lieke; Ding, Eric L; Malik, Vasanti S; de Goede, Janette; Geleijnse, Johanna M; Soedamah-Muthu, Sabita S (24 February 2016).
1838:, yak milk (technically dri milk, as the word yak refers to the male animal) is made into yogurt (and butter and cheese) and consumed.
3121:
5468:
5335:
3816:. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
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milk by chance and in all likelihood, yogurt was discovered independently in this way in many different places at different times.
3779:
3156:
1247:, including 4% sugars (table). A 100-gram amount provides 406 kilojoules (97 kcal) of dietary energy. As a proportion of the
2666:
2892:"Yogurt: from Part 131 – Milk and Cream. Subpart B – Requirements for Specific Standardized Milk and Cream, Sec. 131.200"
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3821:
3462:
3428:
2459:
Yogurt production involves preparing warm milk to a temperature (30–45 °C (86–113 °F)) that will not kill the live
3139:
3835:
641:(1908); it was available in tablet form for those with digestive intolerance and for home culturing. It was popularized by
618:("little Daniel") after his son. The brand later expanded to the United States under an Americanized version of the name,
2726:
is a savory yogurt-based beverage, traditionally served cold and is sometimes carbonated and seasoned with mint and salt.
533:
sent a doctor, who allegedly cured the patient with yogurt. The grateful king told many of the food that had cured him.
5713:
4367:"Evaluation of the nutrient content of yogurts: a comprehensive survey of yogurt products in the major UK supermarkets"
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to gain a foothold in the United States with sales of the latter increasing 24 percent in 2018 to $ 173 million.
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1888:, salt, pepper and onions and topped with some croutons made of Persian traditional bread and served as a cold soup.
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2315:
664:
Colombo Yogurt was originally delivered around New
England in a horse-drawn wagon inscribed with the Armenian word "
478:, similar to the way thickened Greek yogurt is eaten today. The oldest writings mentioning yogurt are attributed to
289:
are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of
3530:
2891:
2042:
3968:"Yogurt and dairy product consumption to prevent cardiometabolic diseases: epidemiologic and experimental studies"
1972:, a yogurt soup cooked with a variety of herbs and rice, is served warm in winter or refreshingly cold in summer.
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and the letter "ğ" in 1929, thus "yoghurt" spelled with a "gh" is first attested in sources from 1615 to 1625.
4923:
Live yogurt cultures in yogurt improve digestion of lactose in yogurt in individuals with lactose maldigestion
2747:
cultured dairy product, similar to strained yogurt traditionally served cold with milk and a topping of sugar.
2049:
1968:, a creamy yogurt with much higher fat content (10%) than many yogurts offered in English-speaking countries.
350:
5183:
3011:
2549:
Yogurt with live cultures is more beneficial than pasteurized yogurt for people with lactose malabsorption.
2521:
Probiotic yogurt (labeled as "live yogurt" or "active yogurt") is yogurt pasteurized to kill bacteria, with
1226:
5102:
5058:
4012:"Consumption of dairy foods and diabetes incidence: a dose-response meta-analysis of observational studies"
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around 5000 BC, when the first milk-producing animals were domesticated. They most likely found out how to
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4449:
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3307:
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is a yogurt-based beverage that is usually slightly salty or sweet, and may be commercially flavored with
488:
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on product labels, provided that the "yogurt should contain at least 10 CFU live starter microorganisms (
2354:) or dhallë is a yogurt-based, salty drink. It is made by mixing yogurt with water and (sometimes) salt.
1664:
can be contaminated with bacteria that can cause significant illness and even result in death, including
603:
to be essential for good health, Mechnikov worked to popularize yogurt as a foodstuff throughout Europe.
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in Middle
Eastern countries. It has a consistency between that of yogurt and cheese. It may be used for
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1631:
found that consuming 80 grams per day of low-fat yogurt was associated with a lower risk of developing
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1217:
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Yogurt was introduced to the United States in the first decade of the twentieth century, influenced by
277:
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2157:
4963:"Plant-based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance"
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yogurt, but inhibits pathogenic microorganisms. Once the yogurt has formed it can, if desired, be
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372:. In the United Kingdom, Australia, New Zealand and South Africa the word is usually spelled
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and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from
4961:
McClements, David Julian; Newman, Emily; McClements, Isobelle
Farrell (12 February 2019).
2991:. Collins English Dictionary – Complete & Unabridged 10th Edition. HarperCollins. 2012
2518:
Pasteurized yogurt ("heat treated fermented milk") is yogurt pasteurized to kill bacteria.
8:
5698:
4328:"The technology of traditional milk products in developing countries II. Acidified Milks"
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2638:
2636:), plant-based products usually contain different bacterial strains than yogurt, such as
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2120:
for low-energy yogurts – are often used in commercial yogurt. Some yogurts contain added
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for adults, except for potassium, which is estimated based on expert recommendation from
642:
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507:
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219:
4937:"Choosing Dairy-Free In 2019: Chobani Disrupting Yogurt Market With Plant-Based Product"
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1930:
are cold soups made from yogurt during summertime in eastern Europe. They are made with
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2894:. Code of Federal Regulations, Title 21, US Food and Drug Administration. 1 April 2016.
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Rijkers GT, de Vos WM, Brummer RJ, Morelli L, Corthier G, Marteau P (November 2011).
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or other fruit juice. Salty lassi is usually flavored with ground, roasted cumin and
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at weddings and special feasts. Key ingredients are yogurt blended with mint leaves (
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Annual report of the
Agricultural Experiment Station of the University of Wisconsin
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Entertaining from Ancient Rome to the Super Bowl: An Encyclopedia : An Encyclopedia
1985:
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immigrants Sarkis and Rose Colombosian, who started "Colombo and Sons Creamery" in
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337:, meaning thick or dense. The sounds historically represented by the Arabic letter
160:
154:
125:
5034:"European Court of Justice says purely plant-based products can't use dairy names"
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Probably Mesopotamia, Central Asia ~5,000 BC and independently in different places
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4061:"Health benefits and health claims of probiotics: bridging science and marketing"
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331:, "to knead", or "to be curdled or coagulated; to thicken". It may be related to
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Piaia M, Antoine JM, Mateos-Guardia JA, Leplingard A, Lenoir-Wijnkoop I (2009).
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Yogurt probiotic drink is a drinkable yogurt pasteurized to kill bacteria, with
1274:
Comparison of whole milk and plain yogurt from whole milk, one cup (245 g) each
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processed, whereas rural and rustic lassi has discernible curds or fruit pulp.
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In Europe, companies may not market their plant-based products using the word
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pita sandwiches: it is a yogurt sauce or dip made with the addition of grated
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with fresh herbs, spinach and lentils. Even the leftover water extracted when
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Ong, Angel M; Kang, Kai; Weiler, Hope A; Morin, Suzanne N (11 October 2019).
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2479:, into the milk, and finally keeping it warm for several hours (4–12 hours).
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1884:. In the summertime, yogurt and ice cubes are mixed together with cucumbers,
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The World on a Plate: A Tour Through the History of America's Ethnic Cuisine
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4817:"Assessment of the Benefits of Live Yogurt: Methods and Markers forin vivo
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4720:. UN Food and Agriculture Organization and World Health Organization. 2011.
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4240:"The safety perspective of probiotic and non-probiotic yoghurts: a review"
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A variety of plant-based yogurt alternatives appeared in the 2000s, using
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Strained yogurt has been strained through a filter, traditionally made of
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4500:"Sugar reduction in yogurt products sold in the UK between 2016 and 2019"
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5121:"Yogurt Rule May Aid Consumer Win on Fake Milk – If FDA Follows Through"
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Kalantzopoulos G (1997). "Fermented products with probiotic qualities".
3580:(Report). Vol. 25–26 (1907–09 ed.). pp. 29, 197, 205–206.
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fermented with cultures. These products may be suitable for people with
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2030: in this section. Unsourced material may be challenged and removed.
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474:(AD 129 – c. 200/c. 216) mentioned that oxygala was consumed with
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of milk. Fermentation of sugars in the milk by these bacteria produces
4574:
Ramesh C. Chandan; Charles H. White; Arun Kilara, Y. H., eds. (2006).
1820:, where it is served as both an appetizer and dessert. Locally called
1608:
Because it may contain live cultures, yogurt is often associated with
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5383:
3636:"Colombo Yogurt – First U.S. Yogurt Brand – Celebrates 75 Years"
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since that term is reserved for products of animal origin only – per
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fasting, as it is thought to prevent thirst during all-day fasting.
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were traditionally romanized as "gh" prior to the introduction of a
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5052:"European Court Prohibits Use of Dairy Names for NonDairy Products"
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Surono IS (1 January 2015). "Traditional Indonesian dairy foods".
4162:"Yogurt, cultured fermented milk, and health: a systematic review"
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1984:
is the type of yogurt made in Egypt, usually from the milk of the
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and more recently of paper or non-muslin cloth. This removes the
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2417:
An unsweetened and unsalted yogurt drink usually called simply
2369:
2257:
2204:
2195:
2187:
2178:
2149:
2125:
1981:
1977:
1973:
1947:
1885:
1869:
1813:
1801:
1768:, known for its characteristic taste and consistency. The word
1523:
979:
873:
650:
627:
619:
561:
536:
Until the 1900s, yogurt was a staple in diets of people in the
98:
3329:. Türk Halk Kültürünü Araştırma ve Tanıtma Vakfı. p. 29.
2463:
that turn the milk into yogurt, inoculating certain bacteria (
1958:
in Bulgaria are thick yogurt-based salads similar to tarator.
1853:
yogurt with a distinct sour taste. It is usually mixed with a
262:. Each type of milk produces substantially different results.
175:
5637:
5597:
5592:
5557:
5506:
5501:
5486:
5481:
5433:
5413:
5408:
5398:
5266:
3749:"In the Yogurt World, the Greeks Are Down and Vikings Are Up"
3078:"The sequence of the lactobacillus genome in yogurt unveiled"
3056:(2nd ed.). Oxford University Press. 2004. p. 1807.
2760:
2722:
2608:
or those who prefer plant-based foods such as vegetarians or
2423:
2403:
2395:
2381:
2347:
2261:
2145:
2109:
1969:
1943:
1931:
1901:
1854:
1850:
1835:
1817:
1755:
made with yogurt, cucumber, olive oil and fresh mint or dill.
756:
518:
475:
471:
465:
338:
320:
239:
201:
4771:
4688:. National Center for Home Food Preservation. Archived from
2911:
Lactic Acid Bacteria: Microbiological and Functional Aspects
2808:
2182:
A coffee filter used to strain yogurt in a home refrigerator
716:
Yogurt, Greek, plain (unsweetened), whole milk (daily value)
5657:
5612:
5491:
5246:
4759:"Code of Federal Regulations Title 21, Sec. 131.200 Yogurt"
4058:
3122:"Source: Courrier International, December 2014 (in french)"
2739:
2191:
2103:
1939:
1826:
1752:
1612:, which have been postulated as having positive effects on
704:
243:
169:
140:
4960:
3802:
3780:"Daily Value on the Nutrition and Supplement Facts Labels"
3306:, London: Bell, 1856–93, Volume 3 (book 11, section 239),
134:
48:
5191:
5015:"The Scoop on Vegan Yogurts – Today's Dietitian Magazine"
4009:
1976:, yogurt salted and dried to preserve it, is consumed in
1904:, which is usually used as a topping on soups and stews.
786:
623:
247:
172:
166:
137:
131:
3173:
Siren Feasts: A History of Food and Gastronomy in Greece
2705:, made and contained in pots of clay are kept for sale,
2133:
sweetened, flavored yogurt is common, typically sold in
3718:"General Mills to discontinue producing Colombo Yogurt"
2913:(Fourth ed.). Boca Raton: CRC Press. p. 712.
1239:
Yogurt (plain yogurt from whole milk) is 81% water, 9%
626:
was patented in 1933 by the Radlická Mlékárna dairy in
2864:"YOGURT | meaning in the Cambridge English Dictionary"
606:
Industrialization of yogurt production is credited to
4967:
Comprehensive Reviews in Food Science and Food Safety
4160:
Savaiano, Dennis A; Hutkins, Robert W (23 May 2020).
3884:"Yogurt, plain, whole milk, 8 grams protein per 8 oz"
3669:. Vol. 2. Oxford University Press. p. 644.
250:
is also used to produce yogurt. The milk used may be
4734:
Microorganisms and Fermentation of Traditional Foods
4715:"Milk and milk products, 2nd Ed. Codex Alimentarius"
3667:
The Oxford Encyclopedia of Food and Drink in America
3232:
The Olive and the Caper: Adventures in Greek Cooking
2804:
2248:, a dessert in India, is made from strained yogurt,
178:
143:
3908:
3363:
Türk Kültür Tarihine Giriş: Türklerde Yemek Kültürü
610:, who, in 1919, started a small yogurt business in
163:
128:
4628:"How to Make Homemade Yogurt (Easy, Step-by-Step)"
4497:
4364:
4099:
3813:Dietary Reference Intakes for Sodium and Potassium
3412:
3229:
4602:"'Greek' yoghurt Chobani firm loses legal battle"
4498:Moore JB, Sutton EH, Hancock N (8 January 2020).
4365:Moore JB, Horti A, Fielding BA (September 2018).
4273:"Some molds you can eat. This one, you shouldn't"
1057:
854:
684:by scientists like Hungarian-born bacteriologist
5670:
4821:of the Physiological Effects of Yogurt Cultures"
4761:. US Food and Drug Administration. 1 April 2017.
3157:Yogurt, ancient food in the 21st century page 29
2685:and is a product of "milk-derived ingredients".
560:(1878–1945), a Bulgarian student of medicine in
415:unknown but it was probably discovered first by
4159:
3406:
3404:
3262:
3260:
3223:
3221:
3140:"The country that brought yoghurt to the world"
27:Food produced by bacterial fermentation of milk
4859:
3768:
2616:have different structures and components than
1784:, often used in Hindu ritual. Sweetened dahi (
1251:(DV), a serving of yogurt is a rich source of
721:Nutritional value per 100 g (3.5 oz)
5207:
3909:El-Abbadi NH, Dao MC, Meydani SN (May 2014).
2221:
1923:
1746:
1731:
439:
376:, while in the United States the spelling is
332:
326:
4709:
4707:
4233:
4231:
3558:(in Czech). ekonomika.idnes.cz. 23 July 2002
3484:
3401:
3257:
3218:
1900:is cooked to make a sour cream sauce called
1876:with cucumber, spring onions and herbs, and
1262:(23% DV), with moderate content of protein,
639:The Prolongation of Life; Optimistic Studies
529:which no French doctor could cure. His ally
385:
5012:
4155:
4153:
3528:
3189:
2502:to reduce the whey content and thicken it.
2314:. Unsourced material may be challenged and
1780:("sour milk"), one of the five elixirs, or
668:" which was later changed to "yogurt", the
5214:
5200:
4360:
4358:
4356:
4354:
4352:
4350:
4348:
4294:Asia Pacific Journal of Clinical Nutrition
4016:The American Journal of Clinical Nutrition
3972:The American Journal of Clinical Nutrition
3915:The American Journal of Clinical Nutrition
3911:"Yogurt: role in healthy and active aging"
3776:United States Food and Drug Administration
3628:
3487:"Probiotics and medical nutrition therapy"
3200:. Greenwood Publishing Group. p. 83.
2681:has been reserved for a product made from
2360:(or burhani) is a spicy yogurt drink from
47:
4978:
4916:
4836:
4730:
4704:
4525:
4515:
4412:
4410:
4390:
4255:
4228:
4193:
4133:
4076:
4027:
3983:
3942:
3556:"První ovocný jogurt se narodil u Vltavy"
3524:
3522:
3502:
3450:
3318:
3316:
2983:
2981:
2979:
2977:
2907:"Probiotic Regulation in Asian Countries"
2844:List of yogurt-based dishes and beverages
2527:added in measured units before packaging.
2510:Two types of yogurt are supported by the
2334:Learn how and when to remove this message
2090:Learn how and when to remove this message
1995:
695:
300:
5075:
4577:Manufacturing yogurt and fermented milks
4548:
4452:. Food Business News, Sosland Publishing
4443:
4441:
4439:
4264:
4150:
4052:
3366:. Kültür Bakanlığı Yayınları. p. 35
3326:Türk Mutfak Kültürü Üzerine Araştırmalar
3009:
2455:Commercially available home yogurt maker
2450:
2437:
2177:
1857:-like water and fresh herb purée called
1735:
1700:. Yogurts can also be contaminated with
692:, which discontinued the brand in 2010.
672:name of the product, as Turkish was the
433:
356:In English, spelling variations include
305:The word for yogurt is derived from the
5031:
5008:
5006:
4895:
4893:
4891:
4825:Microbial Ecology in Health and Disease
4345:
3355:
3353:
3266:
3227:
2764:is a condiment made with yogurt in the
2583:
2260:and sugar and sometimes fruits such as
2244:, salt and, optionally, mashed garlic.
649:, where it was used both orally and in
341:in the Turkish language ranging from a
14:
5671:
4934:
4928:
4416:
4407:
4291:
4005:
4003:
3965:
3959:
3888:Self Nutrition Data, know what you eat
3862:Self Nutrition Data, know what you eat
3746:
3689:
3658:
3519:
3485:Brown AC, Valiere A (1 January 2004).
3384:
3322:
3313:
3195:
2974:
2667:Court of Justice of the European Union
2552:
2542:regulations, milk must be pasteurized
1946:oil, and optionally garlic and ground
1218:Link to Full Report from USDA Database
265:Yogurt is produced using a culture of
5195:
5160:
5154:
5148:
4447:
4436:
4419:"How to make the perfect mango lassi"
3664:
3410:
3167:
2909:. In Lahtinen S, et al. (eds.).
2886:
2884:
2160:and government initiatives to combat
1988:. It is particularly associated with
540:(and especially Central Asia and the
325:, and is usually related to the verb
5003:
4888:
4580:. Ames, IA: Blackwell. p. 364.
4270:
3622:The Massachusetts Historical Society
3359:
3350:
2312:adding citations to reliable sources
2279:
2028:adding citations to reliable sources
1999:
510:by wild bacteria in goat skin bags.
310:
191:
5159:, colloquial modern pronunciation:
4652:
4237:
4093:
4000:
2904:
2665:1308/2013 and a 2017 ruling in the
2364:. It is usually served with kacchi
384:, a minority variant of the French
24:
5125:National Milk Producers Federation
4683:
3790:from the original on 27 March 2024
3137:
2881:
2228:"), a well-known accompaniment to
2154:health effects of sweetened yogurt
2116:Large amounts of sugar – or other
1603:
676:between immigrants of the various
218:) is a food produced by bacterial
25:
5735:
5171:
3724:. 29 January 2010. Archived from
3175:. London: Routledge. p. 66.
2933:
2669:. Reaffirmed in 2021, per the US
2392:paste and sugar are often added.
5280:
5177:
5153:, modern Turkish pronunciation:
4065:The British Journal of Nutrition
3696:. University of Nebraska Press.
2807:
2788:
2773:
2752:
2731:
2714:
2695:
2284:
2004:
351:new Latin-based Turkish alphabet
159:
124:
97:
5113:
5091:
5069:
5044:
5025:
4954:
4853:
4808:
4765:
4751:
4724:
4677:
4646:
4620:
4594:
4567:
4542:
4491:
4464:
4320:
4285:
4210:
3902:
3876:
3850:
3838:from the original on 9 May 2024
3740:
3710:
3683:
3584:
3570:
3548:
3478:
3444:
3378:
3289:
3161:
3150:
3131:
3114:
3092:
3070:
3046:
2936:"Creamy Homemade Yogurt Recipe"
2015:needs additional citations for
1830:, originating from the city of
1804:or dadih is a traditional West
380:. Canada has its own spelling,
5141:
3457:. Bookthrift Co. p. 157.
3415:The World Encyclopedia of Food
3236:. Workman Publishing. p.
3102:. livescience.com. 9 June 2006
3054:The Canadian Oxford dictionary
3020:
3003:
2953:
2927:
2898:
2856:
2562:European Food Safety Authority
2153:
2128:(found naturally in fruit) or
470:) which was a form of yogurt.
13:
1:
5182:The dictionary definition of
5032:Cornall, Jim (13 June 2017).
4485:10.1016/j.foodhyd.2008.07.011
3642:. 13 May 2004. Archived from
3419:. Facts On File Inc. p.
3013:A Turkish and English Lexicon
2961:"The Science of Great Yogurt"
2850:
2446:
2427:and other baked goods in the
2140:. Common flavors may include
1772:seems to be derived from the
1643:women. A 2021 review found a
614:, Spain, naming the business
5103:Food and Drug Administration
5059:Foreign Agricultural Service
4935:Barnes A (17 January 2019).
4551:The Oxford Companion to Food
4238:Rad, Aziz Homayouni (2019).
3858:"Milk, whole, 3.25% milkfat"
3531:"Yogurt pioneer dies at 103"
3296:The Natural History of Pliny
2905:Lee YK, et al. (2012).
2540:Food and Drug Administration
2275:
2167:
1298:620 kJ (149 kcal)
1225:Percentages estimated using
710:
321:
202:
7:
5105:. 11 June 2021 – via
4686:"Fermenting Yogurt at Home"
4553:. Oxford University Press.
4383:10.1136/bmjopen-2017-021387
4306:10.6133/apjcn.2015.24.s1.05
3529:Lisa Bramen (26 May 2009).
3010:Redhouse, James W. (1890).
2800:
2505:
1816:tubes. Yogurt is common in
1295:610 kJ (146 kcal)
513:Some accounts suggest that
10:
5740:
5311:Streptococcus thermophilus
5221:
4450:"Building a better yogurt"
3747:Patton L (17 April 2019).
3491:Nutrition in Clinical Care
2688:
2627:Streptococcus thermophilus
2578:Streptococcus thermophilus
2470:Streptococcus thermophilus
2171:
1732:Varieties and presentation
731:406 kJ (97 kcal)
622:. Yogurt with added fruit
552:, Central Europe, and the
466:
401:
278:Streptococcus thermophilus
29:
5714:Turkish words and phrases
5545:
5467:
5334:
5300:Lactobacillus delbrueckii
5289:
5278:
5229:
4838:10.1080/08910600310019336
4078:10.1017/S000711451100287X
3592:"Dr. John Harvey Kellogg"
3198:Food in the Ancient World
2795:Homemade yogurt incubator
2663:European Union regulation
2570:Lactobacillus delbrueckii
1655:
1635:and a lower incidence of
1284:
1281:
1278:
1224:
1214:
1210:
1202:
1194:
1182:
1178:
1170:
1157:
1144:
1131:
1118:
1105:
1092:
1079:
1066:
1045:
1041:
1037:
1024:
1011:
995:
978:
962:
945:
928:
911:
894:
863:
842:
838:
834:
827:
823:
807:
803:
799:
783:
779:
775:
765:
755:
739:
735:
725:
720:
571:Lactobacillus delbrueckii
486:is recorded in the books
448:), with a 10% fat content
364:, and to a lesser extent
268:Lactobacillus delbrueckii
92:
84:
76:
68:
58:
46:
5689:Fermented dairy products
5134:
4918:10.2903/j.efsa.2010.1763
4731:Ray R, Didier M (2014).
4417:Cloake F (21 May 2015).
3978:(5 Suppl): 1235S–1242S.
3921:(5 Suppl): 1263S–1270S.
3596:www.museumofquackery.com
3100:"Yogurt Culture Evolves"
2868:dictionary.cambridge.org
2633:Lactobacillus bulgaricus
2596:, and nut milks such as
2476:Lactobacillus bulgaricus
1861:. Common appetizers are
531:Suleiman the Magnificent
5553:Fermented milk products
5147:Ottoman pronunciation:
5019:www.todaysdietitian.com
4980:10.1111/1541-4337.12505
4786:10.1023/A:1010246401056
4774:Antonie van Leeuwenhoek
4655:"Making Yogurt at Home"
4448:Berry D (20 May 2014).
4244:Food Quality and Safety
4218:"The risks of raw milk"
4118:10.1093/advances/nmz108
4029:10.3945/ajcn.115.123216
3985:10.3945/ajcn.113.073015
3927:10.3945/ajcn.113.073957
3271:. ABC-CLIO. p. 9.
2824:Fermented milk products
2651:Bifidobacterium bifidum
2645:Lactobacillus rhamnosus
2534:added before packaging.
2514:for import and export.
2493:that is acid-tolerant.
2410:, and may be made with
1713:Aspergillus parasiticus
1270:(14 to 19% DV; table).
1227:US recommendations
647:Battle Creek Sanitarium
525:suffered from a severe
63:Fermented dairy product
32:Yogurt (disambiguation)
4874:10.1006/anae.1997.0099
4178:10.1093/nutrit/nuaa013
3665:Smith, Andrew (2013).
2834:List of dairy products
2677:regulations, the word
2456:
2443:
2222:
2183:
2102:To offset its natural
1996:Sweetened and flavored
1986:Egyptian water buffalo
1924:
1756:
1747:
1231:the National Academies
696:Market and consumption
659:Andover, Massachusetts
449:
440:
386:
343:voiced velar fricative
333:
327:
301:Etymology and spelling
5704:Central Asian cuisine
5079:(27 September 2018).
4257:10.1093/fqsafe/fyz006
4106:Advances in Nutrition
3966:Astrup A (May 2014).
3618:"Object of the Month"
3451:Rosenthal SD (1978).
3016:. pp. 2215–2216.
2454:
2442:Yogurt drinks on sale
2441:
2376:and black rock salt (
2181:
1764:is a yogurt from the
1739:
829:Vitamins and minerals
437:
5013:Densie Webb (2018).
4300:(Suppl 1): S26–S30.
3535:Smithsonian Magazine
3387:"Yogurt – Aquavitae"
2675:Standard of Identity
2584:Plant-based products
2308:improve this section
2024:improve this article
597:peasants. Believing
546:South Eastern Europe
489:Dīwān Lughāt al-Turk
347:voiced velar plosive
291:colony-forming units
30:For other uses, see
4692:on 24 November 2011
4549:Davidson A (2014).
4278:The Washington Post
3267:Adamson MW (2008).
2766:Indian subcontinent
2639:Lactobacillus casei
2606:lactose intolerance
2558:Lactose intolerance
2553:Lactose intolerance
1812:milk, fermented in
1766:Indian subcontinent
1275:
947:Pantothenic acid (B
717:
643:John Harvey Kellogg
566:Bacillus bulgaricus
554:Indian subcontinent
230:to give yogurt its
77:Serving temperature
43:
4517:10.3390/nu12010171
4473:Food Hydrocolloids
3304:Henry Thomas Riley
3228:Hoffman S (2004).
3196:Alcock JP (2006).
2512:Codex Alimentarius
2457:
2444:
2380:). Ground roasted
2184:
1757:
1719:Aspergillus nomius
1707:Aspergillus flavus
1650:metabolic syndrome
1273:
1184:Other constituents
715:
686:Stephen A. Gaymont
450:
438:Unstirred Turkish
254:or not. It may be
39:
5719:Convenience foods
5666:
5665:
5150:[joˈɣuɾt]
5038:dairyreporter.com
4665:on 23 August 2006
4659:Univ. of Nebraska
4608:. 29 January 2014
4224:. September 2017.
4166:Nutrition Reviews
3823:978-0-309-48834-1
3690:Denker J (2003).
3646:on 4 October 2013
3464:978-0-87690-276-9
3430:978-0-87196-417-5
3411:Coyle LP (1982).
3323:Toygar K (1993).
2614:Plant-based milks
2421:is consumed with
2344:
2343:
2336:
2100:
2099:
2092:
2074:
1808:yogurt made from
1660:Yogurt made with
1598:
1597:
1243:, 5% fat, and 4%
1237:
1236:
1174:
1173:
544:), Western Asia,
319:
200:
111:
110:
103:Media: Yogurt
53:A plate of yogurt
16:(Redirected from
5731:
5284:
5216:
5209:
5202:
5193:
5192:
5181:
5165:
5164:
5158:
5156:[joˈuɾt]
5152:
5145:
5129:
5128:
5117:
5111:
5110:
5107:Federal Register
5095:
5089:
5088:
5073:
5067:
5066:
5061:. 11 July 2017.
5056:
5048:
5042:
5041:
5029:
5023:
5022:
5010:
5001:
5000:
4982:
4973:(6): 2047–2067.
4958:
4952:
4951:
4949:
4947:
4932:
4926:
4925:
4920:
4897:
4886:
4885:
4868:(2–3): 185–190.
4857:
4851:
4850:
4840:
4812:
4806:
4805:
4769:
4763:
4762:
4755:
4749:
4748:
4728:
4722:
4721:
4719:
4711:
4702:
4701:
4699:
4697:
4681:
4675:
4674:
4672:
4670:
4661:. Archived from
4650:
4644:
4643:
4641:
4639:
4624:
4618:
4617:
4615:
4613:
4598:
4592:
4591:
4571:
4565:
4564:
4546:
4540:
4539:
4529:
4519:
4495:
4489:
4488:
4468:
4462:
4461:
4459:
4457:
4445:
4434:
4433:
4431:
4429:
4414:
4405:
4404:
4394:
4362:
4343:
4342:
4340:
4338:
4324:
4318:
4317:
4289:
4283:
4282:
4271:Touzalin, Jane.
4268:
4262:
4261:
4259:
4235:
4226:
4225:
4214:
4208:
4207:
4197:
4157:
4148:
4147:
4137:
4097:
4091:
4090:
4080:
4071:(9): 1291–1296.
4056:
4050:
4049:
4031:
4022:(4): 1111–1124.
4007:
3998:
3997:
3987:
3963:
3957:
3956:
3946:
3906:
3900:
3899:
3897:
3895:
3880:
3874:
3873:
3871:
3869:
3854:
3848:
3847:
3845:
3843:
3806:
3800:
3799:
3797:
3795:
3772:
3766:
3765:
3763:
3761:
3744:
3738:
3737:
3735:
3733:
3714:
3708:
3707:
3687:
3681:
3680:
3662:
3656:
3655:
3653:
3651:
3632:
3626:
3625:
3614:
3608:
3607:
3605:
3603:
3588:
3582:
3581:
3574:
3568:
3567:
3565:
3563:
3552:
3546:
3545:
3543:
3541:
3526:
3517:
3516:
3506:
3482:
3476:
3475:
3473:
3471:
3448:
3442:
3441:
3439:
3437:
3418:
3408:
3399:
3398:
3396:
3394:
3382:
3376:
3375:
3373:
3371:
3357:
3348:
3347:
3345:
3343:
3320:
3311:
3293:
3287:
3286:
3264:
3255:
3254:
3235:
3225:
3216:
3215:
3193:
3187:
3186:
3165:
3159:
3154:
3148:
3147:
3138:Ramani, Madhvi.
3135:
3129:
3128:
3126:
3118:
3112:
3111:
3109:
3107:
3096:
3090:
3089:
3087:
3085:
3074:
3068:
3067:
3050:
3044:
3043:
3041:
3039:
3024:
3018:
3017:
3007:
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3000:
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2996:
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2972:
2971:
2969:
2967:
2957:
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2950:
2948:
2946:
2931:
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2924:
2902:
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2895:
2888:
2879:
2878:
2876:
2874:
2860:
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2812:
2811:
2792:
2777:
2756:
2735:
2718:
2699:
2339:
2332:
2328:
2325:
2319:
2288:
2280:
2227:
2095:
2088:
2084:
2081:
2075:
2073:
2032:
2008:
2000:
1929:
1898:straining yogurt
1849:is a variety of
1750:
1691:Escherichia coli
1645:cause-and-effect
1276:
1272:
1061:
1000:
983:
967:
950:
933:
916:
899:
865:Vitamin A equiv.
858:
825:
824:
718:
714:
670:Turkish language
635:Élie Metchnikoff
591:Institut Pasteur
469:
468:
443:
406:Analysis of the
389:
336:
330:
324:
314:
312:
281:bacteria. Other
226:, which acts on
205:
195:
193:
185:
184:
181:
180:
177:
174:
171:
168:
165:
158:
150:
149:
146:
145:
142:
139:
136:
133:
130:
123:
101:
85:Main ingredients
51:
44:
42:
38:
21:
5739:
5738:
5734:
5733:
5732:
5730:
5729:
5728:
5669:
5668:
5667:
5662:
5541:
5463:
5394:Dahibara Aludam
5330:
5325:Bifidobacterium
5285:
5276:
5225:
5220:
5174:
5169:
5168:
5162:[joːɾt]
5146:
5142:
5137:
5132:
5127:. 12 July 2021.
5119:
5118:
5114:
5097:
5096:
5092:
5077:Gottlieb, Scott
5074:
5070:
5054:
5050:
5049:
5045:
5030:
5026:
5011:
5004:
4959:
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4945:
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4933:
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4898:
4889:
4858:
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4057:
4053:
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3856:
3855:
3851:
3841:
3839:
3824:
3807:
3803:
3793:
3791:
3773:
3769:
3759:
3757:
3745:
3741:
3731:
3729:
3716:
3715:
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3663:
3659:
3649:
3647:
3634:
3633:
3629:
3616:
3615:
3611:
3601:
3599:
3598:. 20 April 2010
3590:
3589:
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3435:
3433:
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3409:
3402:
3392:
3390:
3383:
3379:
3369:
3367:
3360:Ögel B (1978).
3358:
3351:
3341:
3339:
3337:
3321:
3314:
3294:
3290:
3279:
3265:
3258:
3248:
3226:
3219:
3208:
3194:
3190:
3183:
3166:
3162:
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3151:
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3132:
3124:
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3119:
3115:
3105:
3103:
3098:
3097:
3093:
3083:
3081:
3076:
3075:
3071:
3064:
3052:
3051:
3047:
3037:
3035:
3032:Nişanyan Sözlük
3026:
3025:
3021:
3008:
3004:
2994:
2992:
2987:
2986:
2975:
2965:
2963:
2959:
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2954:
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2928:
2921:
2903:
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2890:
2889:
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2870:
2862:
2861:
2857:
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2813:
2806:
2803:
2796:
2793:
2784:
2778:
2769:
2757:
2748:
2736:
2727:
2719:
2710:
2700:
2691:
2586:
2555:
2508:
2495:E. coli O157:H7
2490:E. coli O157:H7
2465:starter culture
2449:
2340:
2329:
2323:
2320:
2305:
2289:
2278:
2220:(from Turkish "
2176:
2174:Strained yogurt
2170:
2122:modified starch
2096:
2085:
2079:
2076:
2033:
2031:
2021:
2009:
1998:
1734:
1673:Cryptosporidium
1658:
1641:post-menopausal
1633:type 2 diabetes
1606:
1604:Health research
1256:
1220:
1215:
1165:
1152:
1139:
1126:
1113:
1100:
1087:
1074:
1062:
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1006:
998:
990:
981:
973:
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948:
940:
931:
923:
914:
906:
897:
890:
887:
885:
879:
871:
859:
830:
819:
814:
795:
790:
751:
746:
713:
698:
653:, and later by
578:). The Russian
558:Stamen Grigorov
504:Yusuf Has Hajib
494:Mahmud Kashgari
480:Pliny the Elder
452:The cuisine of
446:strained yogurt
404:
398:are also used.
307:Ottoman Turkish
303:
206:; also spelled
188:Ottoman Turkish
162:
153:
152:
127:
118:
117:
107:
69:Place of origin
54:
40:
35:
28:
23:
22:
15:
12:
11:
5:
5737:
5727:
5726:
5721:
5716:
5711:
5706:
5701:
5696:
5691:
5686:
5684:Ancient dishes
5681:
5664:
5663:
5661:
5660:
5655:
5650:
5645:
5640:
5635:
5630:
5625:
5620:
5615:
5610:
5605:
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5595:
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5555:
5549:
5547:
5543:
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5529:
5524:
5519:
5514:
5509:
5504:
5499:
5494:
5489:
5484:
5479:
5473:
5471:
5465:
5464:
5462:
5461:
5456:
5451:
5446:
5441:
5436:
5431:
5426:
5421:
5416:
5411:
5406:
5401:
5396:
5391:
5386:
5381:
5376:
5371:
5366:
5364:Cucumber raita
5361:
5356:
5351:
5346:
5340:
5338:
5332:
5331:
5329:
5328:
5321:
5314:
5307:
5295:
5293:
5287:
5286:
5279:
5277:
5275:
5274:
5269:
5264:
5259:
5254:
5249:
5244:
5239:
5233:
5231:
5227:
5226:
5219:
5218:
5211:
5204:
5196:
5190:
5189:
5173:
5172:External links
5170:
5167:
5166:
5139:
5138:
5136:
5133:
5131:
5130:
5112:
5090:
5068:
5043:
5024:
5002:
4953:
4927:
4887:
4852:
4831:(2–3): 79–87.
4807:
4780:(2): 199–207.
4764:
4750:
4743:
4723:
4703:
4676:
4645:
4632:Downshiftology
4619:
4593:
4586:
4566:
4559:
4541:
4490:
4479:(3): 980–987.
4463:
4435:
4406:
4377:(8): e021387.
4344:
4319:
4284:
4263:
4227:
4209:
4172:(5): 599–614.
4149:
4092:
4051:
3999:
3958:
3901:
3875:
3849:
3822:
3801:
3767:
3754:Bloomberg News
3739:
3728:on 28 May 2011
3709:
3702:
3682:
3675:
3657:
3627:
3609:
3583:
3569:
3547:
3518:
3477:
3463:
3443:
3429:
3400:
3385:Biancalana A.
3377:
3349:
3335:
3312:
3288:
3277:
3256:
3246:
3217:
3206:
3188:
3181:
3160:
3149:
3130:
3113:
3091:
3080:. 16 June 2006
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2536:
2535:
2528:
2519:
2507:
2504:
2461:microorganisms
2448:
2445:
2342:
2341:
2324:September 2015
2292:
2290:
2283:
2277:
2274:
2172:Main article:
2169:
2166:
2135:single-serving
2098:
2097:
2012:
2010:
2003:
1997:
1994:
1954:in Greece and
1914:yogurt in the
1733:
1730:
1657:
1654:
1618:cardiovascular
1605:
1602:
1596:
1595:
1592:
1589:
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1234:
1222:
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1199:
1196:
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784:
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769:
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749:
747:
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737:
736:
733:
732:
729:
723:
722:
712:
709:
697:
694:
587:Ilya Mechnikov
584:Nobel laureate
538:Russian Empire
454:ancient Greece
408:L. delbrueckii
403:
400:
302:
299:
287:bifidobacteria
246:, camels, and
109:
108:
106:
105:
93:
90:
89:
88:Milk, bacteria
86:
82:
81:
78:
74:
73:
70:
66:
65:
60:
56:
55:
52:
26:
9:
6:
4:
3:
2:
5736:
5725:
5722:
5720:
5717:
5715:
5712:
5710:
5709:Iraqi cuisine
5707:
5705:
5702:
5700:
5697:
5695:
5692:
5690:
5687:
5685:
5682:
5680:
5677:
5676:
5674:
5659:
5656:
5654:
5651:
5649:
5646:
5644:
5641:
5639:
5636:
5634:
5631:
5629:
5626:
5624:
5621:
5619:
5616:
5614:
5611:
5609:
5606:
5604:
5601:
5599:
5596:
5594:
5591:
5589:
5586:
5584:
5581:
5579:
5578:Crème fraîche
5576:
5574:
5571:
5569:
5566:
5564:
5561:
5559:
5556:
5554:
5551:
5550:
5548:
5544:
5538:
5535:
5533:
5530:
5528:
5525:
5523:
5520:
5518:
5515:
5513:
5510:
5508:
5505:
5503:
5500:
5498:
5495:
5493:
5490:
5488:
5485:
5483:
5480:
5478:
5475:
5474:
5472:
5470:
5466:
5460:
5457:
5455:
5452:
5450:
5447:
5445:
5442:
5440:
5437:
5435:
5432:
5430:
5427:
5425:
5422:
5420:
5417:
5415:
5412:
5410:
5407:
5405:
5402:
5400:
5397:
5395:
5392:
5390:
5387:
5385:
5382:
5380:
5377:
5375:
5372:
5370:
5367:
5365:
5362:
5360:
5357:
5355:
5352:
5350:
5347:
5345:
5342:
5341:
5339:
5337:
5333:
5327:
5326:
5322:
5320:
5319:
5318:Lactobacillus
5315:
5313:
5312:
5308:
5306:
5305:
5301:
5297:
5296:
5294:
5292:
5288:
5283:
5273:
5270:
5268:
5265:
5263:
5260:
5258:
5255:
5253:
5250:
5248:
5245:
5243:
5240:
5238:
5235:
5234:
5232:
5228:
5224:
5217:
5212:
5210:
5205:
5203:
5198:
5197:
5194:
5188:at Wiktionary
5187:
5186:
5180:
5176:
5175:
5163:
5157:
5151:
5144:
5140:
5126:
5122:
5116:
5108:
5104:
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5094:
5086:
5082:
5078:
5072:
5065:
5060:
5053:
5047:
5039:
5035:
5028:
5020:
5016:
5009:
5007:
4998:
4994:
4990:
4986:
4981:
4976:
4972:
4968:
4964:
4957:
4942:
4938:
4931:
4924:
4919:
4914:
4910:
4906:
4902:
4896:
4894:
4892:
4883:
4879:
4875:
4871:
4867:
4863:
4856:
4848:
4844:
4839:
4834:
4830:
4826:
4822:
4820:
4811:
4803:
4799:
4795:
4791:
4787:
4783:
4779:
4775:
4768:
4760:
4754:
4746:
4744:9781482223088
4740:
4737:. CRC press.
4736:
4735:
4727:
4716:
4710:
4708:
4691:
4687:
4680:
4664:
4660:
4656:
4649:
4634:. 17 May 2017
4633:
4629:
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4589:
4587:9780813823041
4583:
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4578:
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4560:9780191040726
4556:
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4513:
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4444:
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4388:
4384:
4380:
4376:
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4368:
4361:
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4349:
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4329:
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4311:
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4232:
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4219:
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4201:
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4191:
4187:
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4163:
4156:
4154:
4145:
4141:
4136:
4131:
4127:
4123:
4119:
4115:
4112:(2): 251–65.
4111:
4107:
4103:
4096:
4088:
4084:
4079:
4074:
4070:
4066:
4062:
4055:
4047:
4043:
4039:
4035:
4030:
4025:
4021:
4017:
4013:
4006:
4004:
3995:
3991:
3986:
3981:
3977:
3973:
3969:
3962:
3954:
3950:
3945:
3940:
3936:
3932:
3928:
3924:
3920:
3916:
3912:
3905:
3889:
3885:
3879:
3863:
3859:
3853:
3837:
3833:
3829:
3825:
3819:
3815:
3814:
3805:
3789:
3785:
3781:
3777:
3771:
3756:
3755:
3750:
3743:
3727:
3723:
3722:Eagle-Tribune
3719:
3713:
3705:
3699:
3695:
3694:
3686:
3678:
3676:9780199739226
3672:
3668:
3661:
3645:
3641:
3640:Business Wire
3637:
3631:
3623:
3619:
3613:
3597:
3593:
3587:
3579:
3573:
3557:
3551:
3536:
3532:
3525:
3523:
3514:
3510:
3505:
3500:
3496:
3492:
3488:
3481:
3466:
3460:
3456:
3455:
3447:
3432:
3426:
3422:
3417:
3416:
3407:
3405:
3389:. DiWineTaste
3388:
3381:
3365:
3364:
3356:
3354:
3338:
3336:9789757878001
3332:
3328:
3327:
3319:
3317:
3309:
3305:
3301:
3297:
3292:
3285:
3280:
3278:9780313086892
3274:
3270:
3263:
3261:
3253:
3249:
3247:9780761164548
3243:
3239:
3234:
3233:
3224:
3222:
3214:
3209:
3207:9780313330032
3203:
3199:
3192:
3184:
3182:0-415-15657-2
3178:
3174:
3170:
3164:
3158:
3153:
3145:
3141:
3134:
3123:
3117:
3101:
3095:
3079:
3073:
3065:
3059:
3055:
3049:
3033:
3029:
3023:
3015:
3014:
3006:
2990:
2984:
2982:
2980:
2978:
2962:
2956:
2941:
2937:
2930:
2922:
2920:9780824753320
2916:
2912:
2908:
2901:
2893:
2887:
2885:
2869:
2865:
2859:
2855:
2845:
2842:
2840:
2837:
2835:
2832:
2830:
2829:Frozen yogurt
2827:
2825:
2822:
2821:
2816:
2810:
2805:
2791:
2786:
2782:
2776:
2771:
2767:
2763:
2762:
2755:
2750:
2746:
2742:
2741:
2734:
2729:
2725:
2724:
2717:
2712:
2708:
2704:
2703:Sweet yoghurt
2698:
2693:
2692:
2686:
2684:
2680:
2676:
2672:
2668:
2664:
2660:
2655:
2653:
2652:
2647:
2646:
2641:
2640:
2635:
2634:
2629:
2628:
2624:(the food of
2623:
2619:
2615:
2611:
2607:
2603:
2599:
2595:
2591:
2581:
2579:
2575:
2571:
2567:
2563:
2559:
2550:
2547:
2545:
2541:
2533:
2532:Lactobacillus
2529:
2526:
2525:
2524:Lactobacillus
2520:
2517:
2516:
2515:
2513:
2503:
2501:
2496:
2492:
2491:
2486:
2480:
2478:
2477:
2472:
2471:
2466:
2462:
2453:
2440:
2436:
2434:
2430:
2426:
2425:
2420:
2415:
2413:
2409:
2405:
2401:
2397:
2393:
2391:
2387:
2383:
2379:
2375:
2374:mustard seeds
2371:
2367:
2363:
2359:
2355:
2353:
2350:("dawghe" in
2349:
2338:
2335:
2327:
2317:
2313:
2309:
2303:
2302:
2298:
2293:This section
2291:
2287:
2282:
2281:
2273:
2269:
2267:
2263:
2259:
2255:
2251:
2247:
2243:
2239:
2235:
2231:
2226:
2225:
2219:
2218:
2213:
2208:
2206:
2201:
2197:
2193:
2189:
2180:
2175:
2165:
2163:
2159:
2155:
2151:
2147:
2143:
2139:
2136:
2131:
2127:
2123:
2119:
2114:
2111:
2107:
2105:
2094:
2091:
2083:
2072:
2069:
2065:
2062:
2058:
2055:
2051:
2048:
2044:
2041: –
2040:
2036:
2035:Find sources:
2029:
2025:
2019:
2018:
2013:This section
2011:
2007:
2002:
2001:
1993:
1991:
1987:
1983:
1979:
1975:
1971:
1967:
1963:
1962:Khyar w Laban
1959:
1957:
1953:
1949:
1945:
1941:
1937:
1933:
1928:
1927:
1921:
1917:
1913:
1909:
1905:
1903:
1899:
1895:
1891:
1887:
1883:
1879:
1875:
1871:
1868:
1864:
1860:
1856:
1852:
1848:
1844:
1843:Northern Iran
1839:
1837:
1833:
1829:
1828:
1823:
1819:
1815:
1811:
1810:water buffalo
1807:
1803:
1799:
1797:
1793:
1789:
1788:
1783:
1779:
1775:
1771:
1767:
1763:
1762:
1754:
1749:
1744:
1743:
1738:
1729:
1726:
1723:
1721:
1720:
1715:
1714:
1709:
1708:
1703:
1699:
1698:
1693:
1692:
1687:
1686:
1681:
1680:
1679:Campylobacter
1675:
1674:
1669:
1668:
1663:
1653:
1651:
1646:
1642:
1638:
1634:
1630:
1629:Meta-analyses
1625:
1623:
1619:
1615:
1611:
1601:
1593:
1590:
1588:
1585:
1584:
1580:
1577:
1574:
1573:
1569:
1566:
1564:
1561:
1560:
1557:37.2 mg
1556:
1553:
1551:
1548:
1547:
1543:
1540:
1538:
1535:
1534:
1530:
1527:
1525:
1522:
1521:
1517:
1514:
1512:
1509:
1508:
1504:
1501:
1499:
1496:
1495:
1491:
1488:
1486:
1483:
1482:
1478:
1475:
1473:
1470:
1469:
1465:
1462:
1460:
1457:
1456:
1452:
1449:
1447:
1444:
1443:
1439:
1436:
1434:
1431:
1430:
1426:
1423:
1421:
1418:
1417:
1413:
1410:
1408:
1405:
1404:
1400:
1397:
1395:
1392:
1391:
1387:
1384:
1382:
1379:
1378:
1374:
1371:
1369:
1366:
1365:
1361:
1358:
1356:
1353:
1352:
1348:
1345:
1343:
1340:
1339:
1335:
1332:
1330:
1327:
1326:
1322:
1319:
1316:
1315:
1311:
1308:
1306:
1305:carbohydrates
1302:
1301:
1297:
1294:
1292:
1289:
1288:
1277:
1271:
1269:
1265:
1261:
1258:(31% DV) and
1257:
1250:
1246:
1245:carbohydrates
1242:
1232:
1228:
1223:
1219:
1213:
1209:
1205:
1201:
1197:
1193:
1190:
1187:
1185:
1181:
1177:
1169:
1162:
1160:
1156:
1149:
1147:
1143:
1136:
1134:
1130:
1123:
1121:
1117:
1110:
1108:
1104:
1097:
1095:
1091:
1084:
1082:
1078:
1071:
1069:
1065:
1060:
1055:
1052:
1050:
1049:
1044:
1040:
1036:
1029:
1027:
1023:
1016:
1014:
1010:
1003:
1001:
994:
987:
985:
977:
970:
968:
961:
954:
952:
944:
937:
935:
927:
920:
918:
913:Riboflavin (B
910:
903:
901:
893:
881:
878:
875:
870:
869:beta-Carotene
866:
862:
857:
852:
849:
847:
846:
841:
837:
833:
826:
822:
816:
813:
812:
806:
802:
798:
792:
789:
788:
782:
778:
774:
770:
768:
767:Dietary fiber
764:
760:
758:
754:
748:
745:
744:
743:Carbohydrates
738:
734:
730:
728:
724:
719:
708:
706:
701:
693:
691:
690:General Mills
687:
683:
679:
675:
674:lingua franca
671:
667:
662:
660:
656:
652:
648:
644:
640:
636:
631:
629:
625:
621:
617:
613:
609:
608:Isaac Carasso
604:
602:
601:
600:Lactobacillus
596:
592:
588:
585:
581:
577:
576:
572:
567:
563:
559:
555:
551:
547:
543:
539:
534:
532:
528:
524:
520:
516:
515:Mughal Indian
511:
509:
505:
501:
500:
499:Kutadgu Bilig
495:
491:
490:
485:
481:
477:
473:
463:
459:
458:dairy product
455:
447:
442:
436:
432:
430:
426:
422:
418:
413:
409:
399:
397:
393:
388:
383:
379:
375:
371:
367:
363:
359:
354:
352:
348:
344:
340:
335:
329:
323:
317:
308:
298:
294:
292:
288:
284:
280:
279:
274:
273:
269:
263:
261:
257:
253:
249:
245:
241:
237:
236:water buffalo
233:
229:
225:
221:
217:
213:
209:
204:
198:
189:
183:
156:
148:
121:
115:
104:
100:
95:
94:
91:
87:
83:
79:
75:
71:
67:
64:
61:
57:
50:
45:
37:
33:
19:
5648:Yayık ayranı
5477:Acidophiline
5374:Dahi baigana
5369:Dahi chutney
5323:
5316:
5309:
5303:
5299:
5222:
5184:
5143:
5124:
5115:
5093:
5084:
5071:
5062:
5057:(PDF). USDA
5046:
5037:
5027:
5018:
4970:
4966:
4956:
4944:. Retrieved
4940:
4930:
4922:
4911:(10). 2010.
4908:
4905:EFSA Journal
4904:
4865:
4861:
4855:
4828:
4824:
4818:
4810:
4777:
4773:
4767:
4753:
4733:
4726:
4694:. Retrieved
4690:the original
4679:
4667:. Retrieved
4663:the original
4658:
4648:
4636:. Retrieved
4631:
4622:
4610:. Retrieved
4605:
4596:
4576:
4569:
4550:
4544:
4507:
4503:
4493:
4476:
4472:
4466:
4454:. Retrieved
4426:. Retrieved
4423:The Guardian
4422:
4374:
4370:
4335:. Retrieved
4331:
4322:
4297:
4293:
4287:
4276:
4266:
4247:
4243:
4221:
4212:
4169:
4165:
4109:
4105:
4095:
4068:
4064:
4054:
4019:
4015:
3975:
3971:
3961:
3918:
3914:
3904:
3892:. Retrieved
3890:. Conde Nast
3887:
3878:
3866:. Retrieved
3864:. Conde Nast
3861:
3852:
3840:. Retrieved
3812:
3804:
3792:. Retrieved
3783:
3770:
3758:. Retrieved
3752:
3742:
3730:. Retrieved
3726:the original
3721:
3712:
3692:
3685:
3666:
3660:
3648:. Retrieved
3644:the original
3639:
3630:
3624:. June 2004.
3621:
3612:
3600:. Retrieved
3595:
3586:
3572:
3560:. Retrieved
3550:
3538:. Retrieved
3534:
3497:(2): 56–68.
3494:
3490:
3480:
3468:. Retrieved
3453:
3446:
3434:. Retrieved
3414:
3391:. Retrieved
3380:
3368:. Retrieved
3362:
3340:. Retrieved
3325:
3300:John Bostock
3295:
3291:
3282:
3268:
3251:
3231:
3211:
3197:
3191:
3172:
3163:
3152:
3143:
3133:
3116:
3104:. Retrieved
3094:
3082:. Retrieved
3072:
3053:
3048:
3036:. Retrieved
3034:(in Turkish)
3031:
3022:
3012:
3005:
2993:. Retrieved
2966:28 September
2964:. Retrieved
2955:
2943:. Retrieved
2939:
2929:
2910:
2900:
2871:. Retrieved
2867:
2858:
2759:
2738:
2721:
2678:
2658:
2656:
2649:
2643:
2637:
2631:
2625:
2602:coconut milk
2587:
2577:
2573:
2569:
2566:health claim
2556:
2548:
2543:
2537:
2531:
2522:
2509:
2494:
2488:
2481:
2474:
2468:
2458:
2422:
2418:
2416:
2394:
2390:chili pepper
2386:white pepper
2356:
2345:
2330:
2321:
2306:Please help
2294:
2270:
2215:
2209:
2185:
2138:plastic cups
2115:
2108:
2101:
2086:
2080:January 2020
2077:
2067:
2060:
2053:
2046:
2034:
2022:Please help
2017:verification
2014:
1960:
1918:and Russia.
1906:
1877:
1874:Mâst-o-Khiâr
1873:
1847:Mâst Chekide
1846:
1840:
1825:
1821:
1800:
1796:buffalo curd
1791:
1785:
1777:
1769:
1759:
1758:
1740:
1727:
1724:
1717:
1711:
1705:
1695:
1689:
1683:
1677:
1671:
1665:
1659:
1637:hip fracture
1626:
1607:
1599:
1554:34.9 mg
1518:0.1 mg
1505:0.2 mg
1492:0.3 mg
1479:0.1 mg
1453:0.1 mg
1427:1.2 mg
1401:113 mg
1388:380 mg
1375:233 mg
1362:296 mg
1238:
1188:
1183:
1058:
1053:
1046:
855:
850:
843:
809:
785:
741:
702:
699:
678:Near Eastern
663:
638:
632:
605:
598:
574:
570:
565:
535:
512:
497:
487:
451:
441:Süzme Yoğurt
421:Central Asia
411:
407:
405:
395:
391:
381:
377:
373:
369:
365:
361:
357:
355:
304:
295:
283:lactobacilli
276:
271:
267:
264:
228:milk protein
220:fermentation
215:
211:
207:
113:
112:
36:
5724:Snack foods
5628:Soured milk
5429:Papri chaat
5379:Dahi machha
4684:Nummer BA.
4653:Hutkins R.
4332:www.fao.org
4250:(1): 9–14.
3650:24 February
3393:21 February
3144:www.bbc.com
2940:NYT Cooking
2873:17 February
2815:Food portal
2783:in a market
2598:almond milk
2467:), usually
2408:red chilies
2352:Neo-Aramaic
2212:mishti dahi
1966:Rahmjoghurt
1894:yogurt soup
1792:meethi dahi
1782:panchamrita
1704:-producing
1567:1.5 mg
1537:Vitamin B12
1515:0.1 mg
1502:0.3 mg
1489:0.3 mg
1476:0.1 mg
1450:0.1 mg
1424:0.0 mg
1385:349 mg
1372:222 mg
1359:276 mg
1336:32 mg
1329:Cholesterol
1249:Daily Value
896:Thiamine (B
682:health food
661:, in 1929.
589:, from the
456:included a
425:Mesopotamia
390:, although
256:pasteurized
252:homogenized
224:lactic acid
5699:Sour foods
5673:Categories
5623:Sour cream
5563:Buttermilk
5419:Mitha dahi
5304:bulgaricus
4510:(1): 171.
3703:0803260148
3454:Fresh Food
3106:16 January
3084:16 January
3063:0195418166
3038:14 January
2851:References
2707:Bangladesh
2618:dairy milk
2574:bulgaricus
2447:Production
2412:buttermilk
2378:Kala Namak
2362:Bangladesh
2200:sandwiches
2118:sweeteners
2050:newspapers
1956:milk salad
1892:is a warm
1880:with wild
1878:Mâst-Musir
1787:mishti doi
1697:Salmonella
1610:probiotics
1511:Vitamin B6
1485:Riboflavin
1398:98 mg
1368:Phosphorus
1333:24 mg
1264:phosphorus
1260:riboflavin
1120:Phosphorus
877:zeaxanthin
575:bulgaricus
419:people in
412:bulgaricus
272:bulgaricus
5532:Ryazhenka
5439:Shrikhand
5389:Dahi vada
5384:Dahi puri
5230:Varieties
4997:208556034
4847:218565763
4696:8 January
4669:8 January
4612:2 January
4504:Nutrients
4456:8 January
4428:8 January
4337:2 January
4186:0029-6643
4126:2161-8313
4038:0002-9165
3935:0002-9165
3602:2 January
3540:7 January
3470:11 August
3436:11 August
3370:11 August
3342:11 August
2934:Clark M.
2839:Probiotic
2745:Icelandic
2683:lactation
2594:rice milk
2538:Under US
2433:smoothies
2400:rosewater
2384:, ground
2295:does not
2276:Beverages
2266:pineapple
2242:olive oil
2168:Straining
1936:cucumbers
1890:Ashe-Mâst
1832:Bhaktapur
1827:juju dhau
1702:aflatoxin
1622:metabolic
1459:Vitamin K
1446:Vitamin E
1433:Vitamin D
1420:Vitamin C
1407:Vitamin A
1381:Potassium
1317:Total fat
1279:Property
1253:vitamin B
1133:Potassium
1107:Manganese
1094:Magnesium
1026:Vitamin C
997:Vitamin B
980:Folate (B
964:Vitamin B
930:Niacin (B
711:Nutrition
612:Barcelona
595:Bulgarian
580:biologist
523:Francis I
508:fermented
460:known as
417:Neolithic
316:romanized
238:, goats,
197:romanized
5694:Desserts
5583:Filmjölk
5537:Varenets
5454:Tzatziki
5359:Chukauni
5291:Cultures
5272:Strained
4989:33336952
4946:30 March
4882:16887587
4862:Anaerobe
4802:11673881
4794:11520006
4638:12 April
4606:BBC News
4536:31936185
4401:30228100
4371:BMJ Open
4314:26715081
4204:32447398
4144:31603185
4087:21861940
4046:26912494
3994:24695891
3953:24695886
3836:Archived
3832:30844154
3794:28 March
3788:Archived
3778:(2024).
3760:18 April
3732:29 April
3562:27 April
3513:15481739
3171:(1996).
3028:"yoğurt"
2995:21 March
2989:"Yogurt"
2945:19 March
2801:See also
2590:soy milk
2506:Commerce
2500:strained
2485:pathogen
2388:, green
2254:cardamom
2246:Srikhand
2238:cucumber
2234:souvlaki
2217:tzatziki
2104:sourness
2039:"Yogurt"
1952:Tzatziki
1942:, salt,
1916:Caucasus
1912:Georgian
1882:shallots
1867:eggplant
1806:Sumatran
1774:Sanskrit
1742:Tzatziki
1685:Brucella
1667:Listeria
1662:raw milk
1624:health.
1531:17.2 μg
1472:Thiamine
1268:selenium
1195:Selenium
1189:Quantity
1114:0.009 mg
1054:Quantity
1048:Minerals
974:0.063 mg
958:0.331 mg
941:0.208 mg
924:0.278 mg
907:0.023 mg
851:Quantity
845:Vitamins
655:Armenian
542:Caucasus
527:diarrhea
517:emperor
366:yoghourt
328:yoğurmak
216:yoghourt
5679:Yogurts
5618:Smetana
5588:Jocoque
5573:Clabber
5546:Related
5522:Nai lao
5449:Tarator
5424:Parfait
5302:subsp.
5262:Nai lao
5257:Matzoon
4819:Studies
4527:7019219
4392:6144340
4195:8579104
4135:7442363
3944:6410895
3894:21 July
3868:21 July
3842:21 June
3504:1482314
3169:Dalby A
2689:Gallery
2622:lactose
2572:subsp.
2429:Balkans
2366:biryani
2358:Borhani
2346:Ayran,
2316:removed
2301:sources
2250:saffron
2207:balls.
2162:obesity
2142:vanilla
2130:gelatin
2064:scholar
1990:Ramadan
1948:walnuts
1920:Tarator
1908:Matsoni
1886:raisins
1863:spinach
1563:Betaine
1550:Choline
1544:0.9 μg
1528:12.2 μg
1466:0.5 μg
1437:96.5 IU
1414:243 IU
1355:Calcium
1342:Protein
1285:Yogurt
1241:protein
1166:0.52 mg
1068:Calcium
1020:15.1 mg
1013:Choline
1007:0.75 μg
811:Protein
666:madzoon
645:at the
573:subsp.
550:Balkans
467:οξύγαλα
462:oxygala
429:ferment
410:subsp.
402:History
396:yoghurt
382:yogourt
374:yoghurt
370:yogourt
362:yoghurt
318::
270:subsp.
232:texture
212:yogourt
208:yoghurt
199::
186:, from
80:Chilled
18:Yoghurt
5643:Yakult
5633:Suorat
5603:Mursik
5568:Calpis
5527:Omaere
5517:Mattha
5497:Chalap
5469:Drinks
5459:Zhoixo
5404:Jameed
5354:Çılbır
5349:Churri
5344:Borani
5336:Dishes
5252:Frozen
5242:Dadiah
5223:Yogurt
5185:yogurt
4995:
4987:
4941:Forbes
4880:
4845:
4800:
4792:
4741:
4584:
4557:
4534:
4524:
4399:
4389:
4312:
4202:
4192:
4184:
4142:
4132:
4124:
4085:
4044:
4036:
3992:
3951:
3941:
3933:
3830:
3820:
3700:
3673:
3511:
3501:
3461:
3427:
3333:
3298:, tr.
3275:
3244:
3204:
3179:
3060:
2917:
2781:Dadiah
2743:is an
2679:yogurt
2659:yogurt
2648:, and
2610:vegans
2544:before
2419:jogurt
2370:mentha
2258:nutmeg
2205:kibbeh
2196:Labneh
2188:muslin
2150:toffee
2148:, and
2126:pectin
2066:
2059:
2052:
2045:
2037:
1982:Zabadi
1978:Jordan
1974:Jameed
1870:borani
1814:bamboo
1802:Dadiah
1656:Safety
1614:immune
1594:1.8 g
1581:215 g
1541:1.1 μg
1524:Folate
1498:Niacin
1463:0.5 μg
1411:249 IU
1394:Sodium
1323:8.5 g
1309:12.8 g
1303:Total
1291:Energy
1266:, and
1206:81.3 g
1198:9.7 µg
1146:Sodium
1140:141 mg
1127:135 mg
1075:100 mg
874:lutein
757:Sugars
750:3.98 g
727:Energy
651:enemas
628:Prague
620:Dannon
616:Danone
562:Geneva
392:yogurt
387:yaourt
378:yogurt
358:yogurt
322:yoğurt
311:یوغورت
203:yoğurt
192:یوغورت
114:Yogurt
96:
41:Yogurt
5638:Viili
5608:Quark
5598:Kumis
5593:Kefir
5558:Amasi
5512:Leben
5507:Lassi
5502:Doogh
5487:Chaas
5482:Ayran
5434:Raita
5414:Kashk
5409:Kadhi
5399:Dovga
5267:Qatiq
5135:Notes
5055:(PDF)
4993:S2CID
4843:S2CID
4798:S2CID
4718:(PDF)
3308:p. 84
3125:(PDF)
2761:Raita
2723:Ayran
2424:burek
2404:mango
2396:Lassi
2382:cumin
2348:doogh
2262:mango
2230:gyros
2224:cacık
2146:honey
2110:Lassi
2071:JSTOR
2057:books
1970:Dovga
1944:olive
1932:ayran
1926:cacık
1910:is a
1902:kashk
1859:delal
1855:pesto
1851:kefir
1836:Tibet
1834:. In
1818:Nepal
1778:dadhi
1776:word
1751:is a
1748:cacık
1591:1.7 g
1578:215 g
1575:Water
1346:7.9 g
1320:7.9 g
1312:12 g
1282:Milk
1203:Water
1153:35 mg
1101:11 mg
889:22 μg
886:26 μg
818:9.0 g
794:5.0 g
761:4.0 g
568:(now
519:Akbar
484:Turks
476:honey
472:Galen
394:and
345:to a
339:ghayn
334:yoğun
244:mares
5658:Whey
5653:Ymer
5613:Skyr
5492:Chal
5444:Spas
5247:Dhau
5237:Curd
4985:PMID
4948:2019
4878:PMID
4790:PMID
4739:ISBN
4698:2013
4671:2013
4640:2023
4614:2023
4582:ISBN
4555:ISBN
4532:PMID
4458:2020
4430:2020
4397:PMID
4339:2023
4310:PMID
4200:PMID
4182:ISSN
4140:PMID
4122:ISSN
4083:PMID
4042:PMID
4034:ISSN
3990:PMID
3949:PMID
3931:ISSN
3896:2015
3870:2015
3844:2024
3828:PMID
3818:ISBN
3796:2024
3762:2019
3734:2010
3698:ISBN
3671:ISBN
3652:2009
3604:2023
3564:2009
3542:2024
3509:PMID
3472:2009
3459:ISBN
3438:2009
3425:ISBN
3395:2012
3372:2009
3344:2009
3331:ISBN
3273:ISBN
3242:ISBN
3202:ISBN
3177:ISBN
3108:2012
3086:2012
3058:ISBN
3040:2024
2997:2017
2968:2021
2947:2017
2915:ISBN
2875:2020
2740:Skyr
2630:and
2600:and
2576:and
2473:and
2299:any
2297:cite
2232:and
2192:whey
2043:news
1940:dill
1922:and
1822:dahi
1770:dahi
1761:Dahi
1753:meze
1716:and
1694:and
1349:9 g
1159:Zinc
1088:0 mg
1081:Iron
1033:0 mg
991:5 μg
705:skyr
582:and
496:and
423:and
285:and
275:and
248:yaks
240:ewes
59:Type
5085:FDA
4975:doi
4913:doi
4870:doi
4833:doi
4782:doi
4522:PMC
4512:doi
4481:doi
4387:PMC
4379:doi
4302:doi
4252:doi
4222:CDC
4190:PMC
4174:doi
4130:PMC
4114:doi
4073:doi
4069:106
4024:doi
4020:103
3980:doi
3939:PMC
3923:doi
3784:FDA
3499:PMC
3421:763
3284:...
3238:471
3213:...
2673:'s
2671:FDA
2372:),
2310:by
2264:or
2158:WHO
2026:by
1865:or
1841:In
1798:).
1790:or
1745:or
1639:in
1620:or
1587:Ash
1125:11%
1059:%DV
1005:31%
922:21%
856:%DV
787:Fat
771:0 g
637:'s
624:jam
502:by
492:by
368:or
260:raw
258:or
214:or
5675::
5123:.
5101:.
5083:.
5036:.
5017:.
5005:^
4991:.
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4971:18
4969:.
4965:.
4939:.
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1652:.
1616:,
1570:~
1440:~
1255:12
1164:5%
1151:2%
1138:5%
1112:0%
1099:3%
1086:0%
1073:8%
1031:0%
1018:3%
999:12
989:1%
972:4%
956:7%
939:1%
905:2%
884:0%
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556:.
360:,
313:,
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242:,
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