Yogurt

A slightly acid milk food produced by fermentation due to the combined action of Lactobacillus acidophilus and Streptococcus thermophilus.

Year introduced: 1991(1978)

PubMed search builder options

Subheadings:

Restrict to MeSH Major Topic.

Do not include MeSH terms found below this term in the MeSH hierarchy.

Tree Number(s): G07.203.100.700.313.888, G07.203.200.500.888, G07.203.300.350.300.888, J02.350.500.888, J02.500.350.300.888

MeSH Unique ID: D015014

Entry Terms:

• Yoghurt

Previous Indexing:

• Dairy Products (1966-1977)

All MeSH Categories
Phenomena and Processes Category
Physiological Phenomena
Diet, Food, and Nutrition
Beverages
Milk
Cultured Milk Products
Yogurt

All MeSH Categories
Phenomena and Processes Category
Physiological Phenomena
Diet, Food, and Nutrition
Fermented Foods
Cultured Milk Products
Yogurt

All MeSH Categories
Phenomena and Processes Category
Physiological Phenomena
Diet, Food, and Nutrition
Food
Dairy Products
Cultured Milk Products
Yogurt

All MeSH Categories
Technology and Food and Beverages Category
Food and Beverages
Fermented Foods
Cultured Milk Products
Yogurt

All MeSH Categories
Technology and Food and Beverages Category
Food and Beverages
Food
Dairy Products
Cultured Milk Products
Yogurt