Preferred term
- Created
- 1981-01-29T00:00:00Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 15463
yoghurt
Definition
A complete explanation of the intended meaning of a conceptBroader concept
Broader conceptNarrower concepts
Narrower concepts.Scope note
Notes about the usage and scope of the concept.- Cow's milk is commonly available worldwide, and, as such, is the milk most commonly used to make yoghurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yoghurt where available locally. The milk used may be homogenized or not; each type produces substantially different results. Yoghurt 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 yoghurt.
In other languages
Terms for the concept in other languages.French
-
yaourt
- Created
- 1986-08-28T00:00:00Z
- Last modified
- 2021-05-24T17:34:42Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 15463
Portuguese
-
iogurte
- Created
- 1998-08-04T00:00:00Z
- Last modified
- 2021-06-16T21:24:42Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 15463
Portuguese (Brazil)
-
iogurte
- Created
- 1998-08-04T00:00:00Z
- Last modified
- 2021-06-16T21:24:42Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 15463
Spanish
-
Yogur
- Created
- 1986-08-28T00:00:00Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 15463
URI
http://aims.fao.org/aos/agrovoc/c_15463