. . "15.1"^^ . . "0.278"^^ . . . . . "Water"@en . . . . . . . "Jogurt (z tur. yo\u011Furt), mleko bu\u0142garskie \u2013 produkt mleczarski o do\u015B\u0107 g\u0119stej konsystencji, o barwie bia\u0142ej lub lekko kremowej i lekko kwa\u015Bnym smaku. Otrzymywany jest z mleka, w kt\u00F3rym przez 4\u20137 godzin w temperaturze 42\u201345 \u00B0C rozwijaj\u0105 si\u0119 bakterie termofilne z gatunk\u00F3w Lactobacillus delbrueckii ssp. bulgaricus oraz Streptococcus salivarius ssp. thermophilus.Okre\u015Blenie \u201Ejogurt\u201D jest zastrze\u017Cone dla produktu zawieraj\u0105cego \u017Cywe kultury bakterii jogurtowych w ilo\u015Bci nie mniejszej ni\u017C 10 mln kom\u00F3rek/ml."@pl . . "156754"^^ . . . . "Jogurt"@cs . . "\u30E8\u30FC\u30B0\u30EB\u30C8"@ja . . . "\u512A\u683C\uFF08yogurt\uFF09\u53C8\u79F0\u8001\u9178\u5976\u3001\u4F18\u683C\u3001\u9178\u4E73\uFF0C\u662F\u4E73\u88FD\u54C1\u7684\u4E00\u79CD\uFF0C\u7531\u52A8\u7269\u4E73\u6C41\u7ECF\u4E73\u9178\u83CC\u767C\u9175\u800C\u7522\u751F\u3002\u82F1\u6587\u88E1\u7684 yogurt \u4EA6\u5305\u542B\u512A\u683C\u996E\u6599\uFF08yogurt drink\uFF09\u53C8\u79F0\u4F18\u916A\u4E73\uFF0C\u9178\u5976\u996E\u6599\u70BA\u5C06\u751F\u4E73\u3001\u9C9C\u4E73\u3001\u8FD8\u539F\u4E73\u6740\u83CC\u540E\u964D\u6E29\uFF0C\u63A5\u79CD\u4E73\u9178\u83CC\u4F7F\u5176\u53D1\u9175\u5F8C\uFF0C\u52A0\u5165\u9999\u6599\u3001\u751C\u5473\u5242\u3001\u80F6\u3001\u7A33\u5B9A\u5242\u3001\u6C34\uFF0C\u63A5\u7740\u8FC7\u6EE4\u800C\u6210\u7684\u201C\u6D53\u7A20\u53D1\u9175\u4E73\u201D\uFF0C\u86CB\u767D\u8D28\u542B\u91CF\u4E0D\u52301%\uFF1B\u800C\u512A\u683C\u5219\u662F\u539F\u6599\u751F\u4E73\u7ECF\u5DF4\u6C0F\u6740\u83CC\u5F8C\uFF0C\u63A5\u79CD\u6D3B\u6027\u4E73\u9178\u83CC\u5236\u6210\u7684\u4E00\u79CD\u201C\u51DD\u6001\u53D1\u9175\u4E73\u201D\uFF0C\u86CB\u767D\u8D28\u542B\u91CF\u5927\u65BC2.9%\uFF0C\u4E24\u8005\u5E76\u4E0D\u76F8\u540C\u3002 \u512A\u683C\u4E00\u8BCD\u6E90\u81EA\u571F\u8033\u5176\u8A9E\u7684yo\u011Furt\uFF08\u8B80\u97F3\uFF1A[j\u0254\u2018urt]\uFF09\uFF0C\u5F15\u7533\u81EA\u5F62\u5BB9\u8A5Eyo\u011Fun\uFF0C\u610F\u601D\u662F\u6FC3\u7A20\u53CA\u8C50\u539A\uFF0C\u53C8\u6216\u662F\u53E6\u4E00\u52D5\u8A5Eyo\u011Furmak\u610F\u601D\u70BA\u300C\u63C9\u3001\u4F7F\u4E4B\u6FC3\u7A20\u300D\uFF0C\u90FD\u662F\u88FD\u4F5C\u4E73\u916A\u7684\u52D5\u4F5C\u548C\u65B9\u6CD5\u3002"@zh . . "100"^^ . "Le yaourt, yogourt ou yoghourt, est un lait ferment\u00E9 par le d\u00E9veloppement des seules bact\u00E9ries lactiques thermophiles Lactobacillus delbrueckii subsp. bulgaricus et Streptococcus thermophilus qui doivent \u00EAtre ensemenc\u00E9es simultan\u00E9ment et se trouver vivantes dans le produit fini. C'est la d\u00E9finition officielle fran\u00E7aise depuis 1963 pr\u00E9cis\u00E9e par le d\u00E9cret de 1988. D'un pays \u00E0 l'autre, les l\u00E9gislations peuvent cependant diff\u00E9rer. Il fait partie des nombreux types de laits ferment\u00E9s, et est introduit par les Turcs Seldjoukides d\u00E8s le d\u00E9but du XIe si\u00E8cle au Moyen-Orient, puis dans les Balkans par les Ottomans d\u00E8s le XIVe si\u00E8cle. Tr\u00E8s populaire encore aujourd'hui, il est fait maison par de nombreuses familles dans les pays turcophones (Turquie, Azerba\u00EFdjan, Kazakhstan...), dans les Balkans (Bulgarie, Roumanie, Gr\u00E8ce...) mais aussi au Proche-Orient (Syrie, Irak, Liban...). Sa standardisation et sa production industrielle dans la seconde moiti\u00E9 du XXe si\u00E8cle, en ont fait un produit de grande consommation dans de nombreux pays du monde. Ce mets naturellement acide est souvent additionn\u00E9 de sucre et de fruits pour \u00EAtre consomm\u00E9 en dessert ou au petit-d\u00E9jeuner."@fr . "Yoghurt (eller yogurt; av turkiska yo\u011Furt) \u00E4r en mejeriprodukt tillverkad av past\u00F6riserad mj\u00F6lk, past\u00F6riserad gr\u00E4dde och levande yoghurtkultur. Den har sitt ursprung i Turkiet och syd\u00F6stra Europa. I Bulgarien tillverkas yoghurt genom att mj\u00F6lken f\u00F6rst indunstas till halva sin volym, innan yoghurtkultur tills\u00E4ttes."@sv . . . "Yogurt, Greek, plain , whole milk"@en . . . . . . . . . . . . . . . . . . . . . . . . . . . "35"^^ . . . . . "Jogurto"@eo . "\u0419\u043E\u0301\u0433\u0443\u0440\u0442 (\u043E\u0442 \u0442\u0443\u0440. yo\u011Furt; \u0443\u0441\u0442\u0430\u0440.: \u0439\u043E\u0433\u0443\u0301\u0440\u0442, \u044F\u0433\u0443\u0440\u0442) \u2014 \u043A\u0438\u0441\u043B\u043E\u043C\u043E\u043B\u043E\u0447\u043D\u044B\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442 \u0441 \u043F\u043E\u0432\u044B\u0448\u0435\u043D\u043D\u044B\u043C \u0441\u043E\u0434\u0435\u0440\u0436\u0430\u043D\u0438\u0435\u043C \u0441\u0443\u0445\u0438\u0445 \u0432\u0435\u0449\u0435\u0441\u0442\u0432, \u0438\u0437\u0433\u043E\u0442\u043E\u0432\u043B\u044F\u0435\u043C\u044B\u0439 \u043F\u0443\u0442\u0451\u043C \u0441\u043A\u0432\u0430\u0448\u0438\u0432\u0430\u043D\u0438\u044F \u043F\u0440\u043E\u0442\u043E\u0441\u0438\u043C\u0431\u0438\u043E\u0442\u0438\u0447\u0435\u0441\u043A\u043E\u0439 \u0441\u043C\u0435\u0441\u044C\u044E \u0447\u0438\u0441\u0442\u044B\u0445 \u043A\u0443\u043B\u044C\u0442\u0443\u0440 Streptococcus thermophilus (\u0442\u0435\u0440\u043C\u043E\u0444\u0438\u043B\u044C\u043D\u044B\u0439 \u0441\u0442\u0440\u0435\u043F\u0442\u043E\u043A\u043E\u043A\u043A), \u0441\u043E\u0434\u0435\u0440\u0436\u0430\u043D\u0438\u0435 \u043A\u043E\u0442\u043E\u0440\u044B\u0445 \u0432 \u0433\u043E\u0442\u043E\u0432\u043E\u043C \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u0435 \u043D\u0430 \u043A\u043E\u043D\u0435\u0446 \u0441\u0440\u043E\u043A\u0430 \u0433\u043E\u0434\u043D\u043E\u0441\u0442\u0438 \u0441\u043E\u0441\u0442\u0430\u0432\u043B\u044F\u0435\u0442 \u043D\u0435 \u043C\u0435\u043D\u0435\u0435 107 \u041A\u041E\u0415 (\u043A\u043E\u043B\u043E\u043D\u0438\u0435\u043E\u0431\u0440\u0430\u0437\u0443\u044E\u0449\u0438\u0435 \u0435\u0434\u0438\u043D\u0438\u0446\u044B) \u0432 1 \u0433 \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u0430 (\u0434\u043E\u043F\u0443\u0441\u043A\u0430\u0435\u0442\u0441\u044F \u0434\u043E\u0431\u0430\u0432\u043B\u0435\u043D\u0438\u0435 \u043F\u0438\u0449\u0435\u0432\u044B\u0445 \u0434\u043E\u0431\u0430\u0432\u043E\u043A, \u0444\u0440\u0443\u043A\u0442\u043E\u0432, \u043E\u0432\u043E\u0449\u0435\u0439 \u0438 \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u043E\u0432 \u0438\u0445 \u043F\u0435\u0440\u0435\u0440\u0430\u0431\u043E\u0442\u043A\u0438). \u0420\u0435\u043A\u043B\u0430\u043C\u043D\u044B\u0435 \u0437\u0430\u044F\u0432\u043B\u0435\u043D\u0438\u044F \u043F\u0440\u043E\u0438\u0437\u0432\u043E\u0434\u0438\u0442\u0435\u043B\u0435\u0439 \u0439\u043E\u0433\u0443\u0440\u0442\u043E\u0432 \u043E\u0431 \u0443\u043A\u0440\u0435\u043F\u043B\u0435\u043D\u0438\u0438 \u0437\u0434\u043E\u0440\u043E\u0432\u044C\u044F \u0438 \u0431\u043E\u0440\u044C\u0431\u0435 \u0441 \u0430\u043B\u043B\u0435\u0440\u0433\u0438\u0435\u0439 \u043C\u043E\u0433\u0443\u0442 \u0431\u044B\u0442\u044C \u043D\u0435\u0434\u043E\u0441\u0442\u043E\u0432\u0435\u0440\u043D\u044B, \u043F\u043E \u0434\u0430\u043D\u043D\u044B\u043C \u0412\u041E\u0417 \u0438 \u00ABDrug and Therapeutics Bulletin\u00BB."@ru . . . . . . . . . . "5"^^ . "\u30E8\u30FC\u30B0\u30EB\u30C8\uFF08\u30C8\u30EB\u30B3\u8A9E: yo\u011Furt\u3001\u30C9\u30A4\u30C4\u8A9E: Joghurt\u3001\u82F1\u8A9E: yoghurt,yogurt\uFF09\u306F\u3001\u4E73\u306B\u4E73\u9178\u83CC\u3084\u9175\u6BCD\u3092\u6DF7\u305C\u3066\u767A\u9175\u3055\u305B\u3066\u4F5C\u308B\u767A\u9175\u98DF\u54C1\u306E\u3072\u3068\u3064\u3002\u4E73\u539F\u6599\u3092\u643E\u4E73\u3057\u5229\u7528\u3059\u308B\u52D5\u7269\u306F\u5C02\u7528\u306E\u30A6\u30B7\uFF08\u4E73\u725B\uFF09\u3060\u3051\u3067\u306A\u304F\u3001\u6C34\u725B\u3001\u5C71\u7F8A\u3001\u7F8A\u3001\u99AC\u3001\u30E9\u30AF\u30C0\u306A\u3069\u306E\u4E73\u5206\u6CCC\u91CF\u304C\u6BD4\u8F03\u7684\u591A\u304F\u3001\u643E\u4E73\u304C\u884C\u3044\u3084\u3059\u3044\u6E29\u548C\u306A\u8349\u98DF\u52D5\u7269\u304C\u5229\u7528\u3055\u308C\u308B\u3002\u30E8\u30FC\u30B0\u30EB\u30C8\u306B\u6E9C\u307E\u308B\u4E0A\u6F84\u307F\u6DB2\u306F\u4E73\u6E05\uFF08\u82F1\u8A9E\u3067\u306Fwhey\u3008\u30DB\u30A8\u30A4\u3009\uFF09\u3068\u3044\u3046\u3002"@ja . . . . "Jogurt je kysan\u00FD ml\u00E9\u010Dn\u00FD v\u00FDrobek a potravina \u017Eivo\u010Di\u0161n\u00E9ho p\u016Fvodu s n\u00EDzk\u00FDm pH a relativn\u011B vysok\u00FDm obsahem b\u00EDlkovin. Vyr\u00E1b\u00ED se kys\u00E1n\u00EDm (fermentac\u00ED) nej\u010Dast\u011Bji kravsk\u00E9ho ml\u00E9ka p\u016Fsoben\u00EDm ml\u00E9\u010Dn\u00FDch bakteri\u00ED. N\u00E1sledkem fermentace je pak p\u0159em\u011Bna velk\u00E9 \u010D\u00E1sti lakt\u00F3zy na kyselinu ml\u00E9\u010Dnou, p\u0159\u00EDpadn\u011B a dal\u0161\u00ED l\u00E1tky. Pokles pH dan\u00FD kyselinou ml\u00E9\u010Dnou zp\u016Fsob\u00ED vysr\u00E1\u017Een\u00ED ml\u00E9\u010Dn\u00FDch b\u00EDlkovin."@cs . . . "Jogurto, a\u016D jahurto, estas man\u011Da\u0135o produktata per la bakteria fermentado de lakto, \u0109efe bova lakto. La bakteria fermentado transformas la laktozon (laktosukeron) al laktoacido kaj ka\u016Dzas \u0109e la jogurto gelatenecan konsiston kaj karakteran guston. La plej ofte uzataj bakterioj por la fermentado estas Lactobacillus bulgaricus kaj Streptococcus salivarius. La lakta\u0135o estas ri\u0109a je proteinoj kaj B-vitaminoj, mineralaj elementoj. Falsa jogurto, \u015Dajn-jogurto, preti\u011Das el planta graso, stabiliza\u0135o, gelateno, laktopulvo, amelo, t.e. sen vera lakto."@eo . . "\u0419\u043E\u0433\u00FD\u0440\u0442, \u0442\u0430\u043A\u043E\u0436 \u0439\u043E\u0301\u0433\u0443\u0440\u0442[\u043D\u0435\u0430\u0432\u0442\u043E\u0440\u0438\u0442\u0435\u0442\u043D\u0435 \u0434\u0436\u0435\u0440\u0435\u043B\u043E] (\u0432\u0456\u0434 \u0442\u0443\u0440. yo\u011F\u00FArt) \u2014 \u043A\u0438\u0441\u043B\u043E\u043C\u043E\u043B\u043E\u0447\u043D\u0438\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442, \u0449\u043E \u0432\u0438\u0440\u043E\u0431\u043B\u044F\u0454\u0442\u044C\u0441\u044F \u0448\u043B\u044F\u0445\u043E\u043C \u043A\u0432\u0430\u0448\u0435\u043D\u043D\u044F \u043C\u043E\u043B\u043E\u0447\u043D\u043E\u0457 \u043E\u0441\u043D\u043E\u0432\u0438 \u0447\u0438\u0441\u0442\u0438\u043C\u0438 \u043A\u0443\u043B\u044C\u0442\u0443\u0440\u0430\u043C\u0438 \u043C\u043E\u043B\u043E\u0447\u043D\u043E\u043A\u0438\u0441\u043B\u0438\u0445 \u0431\u0430\u043A\u0442\u0435\u0440\u0456\u0439 Lactobacillus bulgaricus i (\u0442\u0435\u0440\u043C\u043E\u0444\u0456\u043B\u044C\u043D\u0438\u0439 \u0441\u0442\u0440\u0435\u043F\u0442\u043E\u043A\u043E\u043A) \u0437 \u043C\u043E\u0436\u043B\u0438\u0432\u0438\u043C \u0434\u043E\u0434\u0430\u0442\u043A\u043E\u0432\u0438\u043C \u0432\u0438\u043A\u043E\u0440\u0438\u0441\u0442\u0430\u043D\u043D\u044F\u043C \u0456\u043D\u0448\u0438\u0445 \u043A\u0443\u043B\u044C\u0442\u0443\u0440."@uk . . . "\u03A4\u03BF \u03B3\u03B9\u03B1\u03BF\u03CD\u03C1\u03C4\u03B9 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03C4\u03C1\u03BF\u03C6\u03AE \u03C3\u03B5 \u03BA\u03C1\u03B5\u03BC\u03CE\u03B4\u03B7 \u03BA\u03B1\u03C4\u03AC\u03C3\u03C4\u03B1\u03C3\u03B7 \u03C0\u03BF\u03C5 \u03C0\u03B1\u03C1\u03AC\u03B3\u03B5\u03C4\u03B1\u03B9 \u03B1\u03C0\u03CC \u03B3\u03AC\u03BB\u03B1 \u03C0\u03BF\u03C5 \u03AD\u03C7\u03B5\u03B9 \u03C5\u03C0\u03BF\u03C3\u03C4\u03B5\u03AF \u03B6\u03CD\u03BC\u03C9\u03C3\u03B7. \u03A4\u03BF \u03B3\u03B9\u03B1\u03BF\u03CD\u03C1\u03C4\u03B9 \u03AD\u03C7\u03B5\u03B9 \u03B1\u03C0\u03B1\u03BB\u03AE \u03C5\u03C6\u03AE \u03BC\u03B5 \u03B5\u03BB\u03B1\u03C6\u03C1\u03CE\u03C2 \u03CC\u03BE\u03B9\u03BD\u03BF \u03AC\u03C1\u03C9\u03BC\u03B1 \u03C0\u03BF\u03C5 \u03BF\u03C6\u03B5\u03AF\u03BB\u03B5\u03C4\u03B1\u03B9 \u03C3\u03C4\u03BF \u03B3\u03B1\u03BB\u03B1\u03BA\u03C4\u03B9\u03BA\u03CC \u03BF\u03BE\u03CD \u03C0\u03BF\u03C5 \u03C0\u03B5\u03C1\u03B9\u03AD\u03C7\u03B5\u03B9. \u0388\u03C7\u03B5\u03B9 \u03C5\u03C8\u03B7\u03BB\u03AE \u03B8\u03C1\u03B5\u03C0\u03C4\u03B9\u03BA\u03AE \u03B1\u03BE\u03AF\u03B1, \u03BC\u03C0\u03BF\u03C1\u03B5\u03AF \u03B4\u03B5 \u03BD\u03B1 \u03C0\u03B1\u03C1\u03B1\u03C7\u03B8\u03B5\u03AF \u03B1\u03C0\u03CC \u03B3\u03AC\u03BB\u03B1 \u03B1\u03B3\u03B5\u03BB\u03AC\u03B4\u03B1\u03C2, \u03C0\u03C1\u03BF\u03B2\u03AC\u03C4\u03BF\u03C5, \u03BA\u03B1\u03C4\u03C3\u03AF\u03BA\u03B1\u03C2 \u03BA\u03B1\u03B9 \u03B2\u03BF\u03CD\u03B2\u03B1\u03BB\u03BF\u03C5. \u03A4\u03BF \u03B3\u03B9\u03B1\u03BF\u03CD\u03C1\u03C4\u03B9 \u03C3\u03C4\u03B7 \u03C3\u03B7\u03BC\u03B5\u03C1\u03B9\u03BD\u03AE \u03C4\u03BF\u03C5 \u03BC\u03BF\u03C1\u03C6\u03AE \u03BA\u03B1\u03B9 \u03C7\u03C1\u03AE\u03C3\u03B7, \u03C0\u03B9\u03B8\u03B1\u03BD\u03CC\u03C4\u03B1\u03C4\u03B1 \u03C0\u03C1\u03BF\u03AE\u03BB\u03B8\u03B5 \u03B1\u03C0\u03CC \u03C0\u03B5\u03C1\u03B9\u03BF\u03C7\u03AD\u03C2 \u03C0\u03BF\u03C5 \u03C3\u03AE\u03BC\u03B5\u03C1\u03B1 \u03B1\u03BD\u03AE\u03BA\u03BF\u03C5\u03BD \u03C3\u03C4\u03B7\u03BD \u03A4\u03BF\u03C5\u03C1\u03BA\u03AF\u03B1, \u03B1\u03BD \u03BA\u03B1\u03B9 \u03C5\u03C0\u03AC\u03C1\u03C7\u03BF\u03C5\u03BD \u03B1\u03BD\u03B1\u03C6\u03BF\u03C1\u03AD\u03C2 \u03C3\u03C4\u03BF\u03BD \u03B9\u03BD\u03B4\u03BF\u03CA\u03C1\u03B1\u03BD\u03B9\u03BA\u03CC \u03C0\u03BF\u03BB\u03B9\u03C4\u03B9\u03C3\u03BC\u03CC \u03C4\u03BF\u03C5 500 \u03C0.\u03A7. \u03C0\u03BF\u03C5 \u03C4\u03BF \u03B1\u03BD\u03B1\u03C6\u03AD\u03C1\u03BF\u03C5\u03BD \u03C9\u03C2 \u03C4\u03C1\u03BF\u03C6\u03AE \u03C4\u03C9\u03BD \u03B8\u03B5\u03CE\u03BD (\u03BC\u03B1\u03B6\u03AF \u03BC\u03B5 \u03BC\u03AD\u03BB\u03B9). \u0391\u03B3\u03B5\u03BB\u03B1\u03B4\u03B9\u03BD\u03CC \u03B3\u03AC\u03BB\u03B1 \u03C7\u03C1\u03B7\u03C3\u03B9\u03BC\u03BF\u03C0\u03BF\u03B9\u03B5\u03AF\u03C4\u03B1\u03B9 \u03BA\u03C5\u03C1\u03AF\u03C9\u03C2 \u03C3\u03C4\u03B9\u03C2 \u0397\u03A0\u0391 \u03BA\u03B1\u03B9 \u03C3\u03C4\u03B7\u03BD \u0395\u03C5\u03C1\u03CE\u03C0\u03B7, \u03B5\u03BD\u03CE \u03C0\u03C1\u03CC\u03B2\u03B5\u03B9\u03BF \u03B3\u03AC\u03BB\u03B1 \u03C0\u03C1\u03BF\u03C4\u03B9\u03BC\u03AC\u03C4\u03B1\u03B9 \u03C3\u03C4\u03B7\u03BD \u03A4\u03BF\u03C5\u03C1\u03BA\u03AF\u03B1 \u03BA\u03B1\u03B9 \u03C4\u03B7 \u039D\u03BF\u03C4\u03B9\u03BF\u03B1\u03BD\u03B1\u03C4\u03BF\u03BB\u03B9\u03BA\u03AE \u0395\u03C5\u03C1\u03CE\u03C0\u03B7. \u03A4\u03BF \u03B2\u03BF\u03C5\u03B2\u03B1\u03BB\u03AF\u03C3\u03B9\u03BF \u03B3\u03AC\u03BB\u03B1 \u03C7\u03C1\u03B7\u03C3\u03B9\u03BC\u03BF\u03C0\u03BF\u03B9\u03B5\u03AF\u03C4\u03B1\u03B9 \u03C3\u03C5\u03C7\u03BD\u03CC\u03C4\u03B5\u03C1\u03B1 \u03C3\u03C4\u03B7\u03BD \u0391\u03AF\u03B3\u03C5\u03C0\u03C4\u03BF \u03BA\u03B1\u03B9 \u03C3\u03C4\u03B7\u03BD \u0399\u03BD\u03B4\u03AF\u03B1."@el . . . . "Milk, bacteria" . . . . "\u512A\u683C\uFF08yogurt\uFF09\u53C8\u79F0\u8001\u9178\u5976\u3001\u4F18\u683C\u3001\u9178\u4E73\uFF0C\u662F\u4E73\u88FD\u54C1\u7684\u4E00\u79CD\uFF0C\u7531\u52A8\u7269\u4E73\u6C41\u7ECF\u4E73\u9178\u83CC\u767C\u9175\u800C\u7522\u751F\u3002\u82F1\u6587\u88E1\u7684 yogurt \u4EA6\u5305\u542B\u512A\u683C\u996E\u6599\uFF08yogurt drink\uFF09\u53C8\u79F0\u4F18\u916A\u4E73\uFF0C\u9178\u5976\u996E\u6599\u70BA\u5C06\u751F\u4E73\u3001\u9C9C\u4E73\u3001\u8FD8\u539F\u4E73\u6740\u83CC\u540E\u964D\u6E29\uFF0C\u63A5\u79CD\u4E73\u9178\u83CC\u4F7F\u5176\u53D1\u9175\u5F8C\uFF0C\u52A0\u5165\u9999\u6599\u3001\u751C\u5473\u5242\u3001\u80F6\u3001\u7A33\u5B9A\u5242\u3001\u6C34\uFF0C\u63A5\u7740\u8FC7\u6EE4\u800C\u6210\u7684\u201C\u6D53\u7A20\u53D1\u9175\u4E73\u201D\uFF0C\u86CB\u767D\u8D28\u542B\u91CF\u4E0D\u52301%\uFF1B\u800C\u512A\u683C\u5219\u662F\u539F\u6599\u751F\u4E73\u7ECF\u5DF4\u6C0F\u6740\u83CC\u5F8C\uFF0C\u63A5\u79CD\u6D3B\u6027\u4E73\u9178\u83CC\u5236\u6210\u7684\u4E00\u79CD\u201C\u51DD\u6001\u53D1\u9175\u4E73\u201D\uFF0C\u86CB\u767D\u8D28\u542B\u91CF\u5927\u65BC2.9%\uFF0C\u4E24\u8005\u5E76\u4E0D\u76F8\u540C\u3002 \u512A\u683C\u4E00\u8BCD\u6E90\u81EA\u571F\u8033\u5176\u8A9E\u7684yo\u011Furt\uFF08\u8B80\u97F3\uFF1A[j\u0254\u2018urt]\uFF09\uFF0C\u5F15\u7533\u81EA\u5F62\u5BB9\u8A5Eyo\u011Fun\uFF0C\u610F\u601D\u662F\u6FC3\u7A20\u53CA\u8C50\u539A\uFF0C\u53C8\u6216\u662F\u53E6\u4E00\u52D5\u8A5Eyo\u011Furmak\u610F\u601D\u70BA\u300C\u63C9\u3001\u4F7F\u4E4B\u6FC3\u7A20\u300D\uFF0C\u90FD\u662F\u88FD\u4F5C\u4E73\u916A\u7684\u52D5\u4F5C\u548C\u65B9\u6CD5\u3002"@zh . . "O iogurte (do turco yo\u011Furt, pron\u00FAncia /j\u0254.\u02C8urt/, do adjetivo yo\u011Fun, \"denso\" ou \"tornar denso\") \u00E9 uma forma de leite em que o a\u00E7\u00FAcar (a lactose) foi transformado em \u00E1cido l\u00E1ctico, por fermenta\u00E7\u00E3o bacteriana. Pode ser s\u00F3lido ou um liquido. O iogurte \u00E9 um alimento que tem origem nos Balc\u00E3s e, tal como outros produtos derivados do leite fermentado, como o leben \u00E1rabe, o koumis russo, o jugurt turco ou o kefir caucasiano, remontam h\u00E1 milhares de anos. A sua comercializa\u00E7\u00E3o, no entanto, teve in\u00EDcio a partir da constata\u00E7\u00E3o feita pelo m\u00E9dico russo Ilya Ilyich Mechnikov, premiado com o Nobel da Fisiologia ou Medicina em 1908."@pt . "Selenium"@en . . . . . . . . . . . . . . . . . . "0.0"^^ . . . . . . . "Yoghurt (dari bahasa Turki: yo\u011Furt) juga dieja yoghurt, yogourt, atau yoghourt adalah susu yang dibuat melalui fermentasi bakteri. Yoghurt dapat dibuat dari susu apa saja, termasuk . Produksi modern saat ini didominasi susu sapi. Fermentasi gula susu (laktosa) menghasilkan asam laktat yang berperan dalam protein susu untuk menghasilkan tekstur seperti gel dan aroma unik pada yoghurt. Yoghurt tersedia dalam beraneka macam rasa, rasa alami, rasa buah, rasa vanilla, atau rasa cokelat juga populer."@in . . . . . . . "( \uC774 \uBB38\uC11C\uB294 \uC694\uAD6C\uB974\uD2B8\uC5D0 \uAD00\uD55C \uAC83\uC785\uB2C8\uB2E4. \uC57C\uCFE0\uB974\uD2B8\uC5D0 \uB300\uD574\uC11C\uB294 \uC57C\uCFE0\uB974\uD2B8 \uBB38\uC11C\uB97C \uCC38\uACE0\uD558\uC2ED\uC2DC\uC624.) \uC694\uAD6C\uB974\uD2B8(\uC601\uC5B4: yogurt\u2190\uD280\uB974\uD0A4\uC608\uC5B4: yo\u011Furt)\uB294 \uC720\uBAA9\uBBFC\uB4E4\uC774 \uB3D9\uBB3C\uC758 \uC816\uC744 \uBC1C\uD6A8\uC2DC\uCF1C \uB9CC\uB4E0 \uACE0\uB300\uC758 \uAC74\uAC15\uC2DD\uD488\uC774\uB2E4. \uC694\uAD6C\uB974\uD2B8\uB294 \uC6B0\uC720\uB098 \uC5FC\uC18C\uC816 \uB4F1\uC744 \uC0B4\uADE0\uD558\uC5EC \uBC18\uCBE4 \uB18D\uCD95\uC2DC\uD0A4\uACE0, \uC774\uC5D0 \uC720\uC0B0\uADE0\uC744 \uBC88\uC2DD\uC2DC\uCF1C \uBC1C\uD6A8, \uC751\uACE0\uC2DC\uD0A8 \uC74C\uB8CC\uB97C \uAC00\uB9AC\uD0A8\uB2E4. \uC561\uCCB4\uC77C \uB54C\uB3C4 \uC788\uACE0 \uACE0\uCCB4\uC77C \uB54C\uB3C4 \uC788\uC73C\uBA70, \uADF8\uC5D0 \uB530\uB77C \uB9C8\uC2DC\uAE30\uB3C4 \uD558\uACE0 \uC21F\uAC00\uB77D\uC73C\uB85C \uB5A0\uC11C \uBA39\uAE30\uB3C4 \uD55C\uB2E4. \uD754\uD788 \uC57C\uCFE0\uB974\uD2B8\uB77C\uACE0 \uD558\uB294 \uC0B4\uAD6C\uC0C9 \uC74C\uB8CC\uC218\uB294 \uC694\uAD6C\uB974\uD2B8\uAC00 \uC544\uB2C8\uB2E4. \uC694\uAD6C\uB974\uD2B8\uC5D0\uB294 \uC5EC\uB7EC \uBBF8\uC0DD\uBB3C\uC774 \uC788\uB294\uB370, \uADF8 \uC911 \uC778\uCCB4\uC5D0 \uD574\uB86D\uC9C0 \uC54A\uB294 \uB300\uC7A5\uADE0, \uC8FD\uC5B4\uAC00\uB294 \uC2DD\uBB3C\uC744 \uC0B4\uB9B4 \uC218 \uC788\uB294 \uB0B4\uC0DD\uADE0, \uC7A5\uB0B4\uC138\uADE0, \uAC74\uAC15\uC5D0 \uB3C4\uC6C0\uC744 \uC8FC\uB294 \uC7A5\uC18D \uC138\uADE0\uC744 \uCD1D\uCE6D\uD558\uB294 \uD504\uB85C\uBC14\uC774\uC624\uD2F1\uC2A4 \uB4F1\uC774 \uC874\uC7AC\uD55C\uB2E4. \uC694\uAD6C\uB974\uD2B8\uB294 \uC2DD\uC911\uB3C5\uC744 \uC608\uBC29\uD558\uB294 \uB370 \uB3C4\uC6C0\uC774 \uB41C\uB2E4."@ko . . "\u0632\u0628\u0627\u062F\u064A"@ar . . . . . . . . . . . "( \uC774 \uBB38\uC11C\uB294 \uC694\uAD6C\uB974\uD2B8\uC5D0 \uAD00\uD55C \uAC83\uC785\uB2C8\uB2E4. \uC57C\uCFE0\uB974\uD2B8\uC5D0 \uB300\uD574\uC11C\uB294 \uC57C\uCFE0\uB974\uD2B8 \uBB38\uC11C\uB97C \uCC38\uACE0\uD558\uC2ED\uC2DC\uC624.) \uC694\uAD6C\uB974\uD2B8(\uC601\uC5B4: yogurt\u2190\uD280\uB974\uD0A4\uC608\uC5B4: yo\u011Furt)\uB294 \uC720\uBAA9\uBBFC\uB4E4\uC774 \uB3D9\uBB3C\uC758 \uC816\uC744 \uBC1C\uD6A8\uC2DC\uCF1C \uB9CC\uB4E0 \uACE0\uB300\uC758 \uAC74\uAC15\uC2DD\uD488\uC774\uB2E4. \uC694\uAD6C\uB974\uD2B8\uB294 \uC6B0\uC720\uB098 \uC5FC\uC18C\uC816 \uB4F1\uC744 \uC0B4\uADE0\uD558\uC5EC \uBC18\uCBE4 \uB18D\uCD95\uC2DC\uD0A4\uACE0, \uC774\uC5D0 \uC720\uC0B0\uADE0\uC744 \uBC88\uC2DD\uC2DC\uCF1C \uBC1C\uD6A8, \uC751\uACE0\uC2DC\uD0A8 \uC74C\uB8CC\uB97C \uAC00\uB9AC\uD0A8\uB2E4. \uC561\uCCB4\uC77C \uB54C\uB3C4 \uC788\uACE0 \uACE0\uCCB4\uC77C \uB54C\uB3C4 \uC788\uC73C\uBA70, \uADF8\uC5D0 \uB530\uB77C \uB9C8\uC2DC\uAE30\uB3C4 \uD558\uACE0 \uC21F\uAC00\uB77D\uC73C\uB85C \uB5A0\uC11C \uBA39\uAE30\uB3C4 \uD55C\uB2E4. \uD754\uD788 \uC57C\uCFE0\uB974\uD2B8\uB77C\uACE0 \uD558\uB294 \uC0B4\uAD6C\uC0C9 \uC74C\uB8CC\uC218\uB294 \uC694\uAD6C\uB974\uD2B8\uAC00 \uC544\uB2C8\uB2E4. \uC694\uAD6C\uB974\uD2B8\uC5D0\uB294 \uC5EC\uB7EC \uBBF8\uC0DD\uBB3C\uC774 \uC788\uB294\uB370, \uADF8 \uC911 \uC778\uCCB4\uC5D0 \uD574\uB86D\uC9C0 \uC54A\uB294 \uB300\uC7A5\uADE0, \uC8FD\uC5B4\uAC00\uB294 \uC2DD\uBB3C\uC744 \uC0B4\uB9B4 \uC218 \uC788\uB294 \uB0B4\uC0DD\uADE0, \uC7A5\uB0B4\uC138\uADE0, \uAC74\uAC15\uC5D0 \uB3C4\uC6C0\uC744 \uC8FC\uB294 \uC7A5\uC18D \uC138\uADE0\uC744 \uCD1D\uCE6D\uD558\uB294 \uD504\uB85C\uBC14\uC774\uC624\uD2F1\uC2A4 \uB4F1\uC774 \uC874\uC7AC\uD55C\uB2E4. \uC694\uAD6C\uB974\uD2B8\uB294 \uC2DD\uC911\uB3C5\uC744 \uC608\uBC29\uD558\uB294 \uB370 \uB3C4\uC6C0\uC774 \uB41C\uB2E4."@ko . . "\u0419\u043E\u0433\u00FD\u0440\u0442, \u0442\u0430\u043A\u043E\u0436 \u0439\u043E\u0301\u0433\u0443\u0440\u0442[\u043D\u0435\u0430\u0432\u0442\u043E\u0440\u0438\u0442\u0435\u0442\u043D\u0435 \u0434\u0436\u0435\u0440\u0435\u043B\u043E] (\u0432\u0456\u0434 \u0442\u0443\u0440. yo\u011F\u00FArt) \u2014 \u043A\u0438\u0441\u043B\u043E\u043C\u043E\u043B\u043E\u0447\u043D\u0438\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442, \u0449\u043E \u0432\u0438\u0440\u043E\u0431\u043B\u044F\u0454\u0442\u044C\u0441\u044F \u0448\u043B\u044F\u0445\u043E\u043C \u043A\u0432\u0430\u0448\u0435\u043D\u043D\u044F \u043C\u043E\u043B\u043E\u0447\u043D\u043E\u0457 \u043E\u0441\u043D\u043E\u0432\u0438 \u0447\u0438\u0441\u0442\u0438\u043C\u0438 \u043A\u0443\u043B\u044C\u0442\u0443\u0440\u0430\u043C\u0438 \u043C\u043E\u043B\u043E\u0447\u043D\u043E\u043A\u0438\u0441\u043B\u0438\u0445 \u0431\u0430\u043A\u0442\u0435\u0440\u0456\u0439 Lactobacillus bulgaricus i (\u0442\u0435\u0440\u043C\u043E\u0444\u0456\u043B\u044C\u043D\u0438\u0439 \u0441\u0442\u0440\u0435\u043F\u0442\u043E\u043A\u043E\u043A) \u0437 \u043C\u043E\u0436\u043B\u0438\u0432\u0438\u043C \u0434\u043E\u0434\u0430\u0442\u043A\u043E\u0432\u0438\u043C \u0432\u0438\u043A\u043E\u0440\u0438\u0441\u0442\u0430\u043D\u043D\u044F\u043C \u0456\u043D\u0448\u0438\u0445 \u043A\u0443\u043B\u044C\u0442\u0443\u0440."@uk . . . . . . . . . . . . "Yogurt"@en . . . . . . . . "0.331"^^ . . "\u30E8\u30FC\u30B0\u30EB\u30C8\uFF08\u30C8\u30EB\u30B3\u8A9E: yo\u011Furt\u3001\u30C9\u30A4\u30C4\u8A9E: Joghurt\u3001\u82F1\u8A9E: yoghurt,yogurt\uFF09\u306F\u3001\u4E73\u306B\u4E73\u9178\u83CC\u3084\u9175\u6BCD\u3092\u6DF7\u305C\u3066\u767A\u9175\u3055\u305B\u3066\u4F5C\u308B\u767A\u9175\u98DF\u54C1\u306E\u3072\u3068\u3064\u3002\u4E73\u539F\u6599\u3092\u643E\u4E73\u3057\u5229\u7528\u3059\u308B\u52D5\u7269\u306F\u5C02\u7528\u306E\u30A6\u30B7\uFF08\u4E73\u725B\uFF09\u3060\u3051\u3067\u306A\u304F\u3001\u6C34\u725B\u3001\u5C71\u7F8A\u3001\u7F8A\u3001\u99AC\u3001\u30E9\u30AF\u30C0\u306A\u3069\u306E\u4E73\u5206\u6CCC\u91CF\u304C\u6BD4\u8F03\u7684\u591A\u304F\u3001\u643E\u4E73\u304C\u884C\u3044\u3084\u3059\u3044\u6E29\u548C\u306A\u8349\u98DF\u52D5\u7269\u304C\u5229\u7528\u3055\u308C\u308B\u3002\u30E8\u30FC\u30B0\u30EB\u30C8\u306B\u6E9C\u307E\u308B\u4E0A\u6F84\u307F\u6DB2\u306F\u4E73\u6E05\uFF08\u82F1\u8A9E\u3067\u306Fwhey\u3008\u30DB\u30A8\u30A4\u3009\uFF09\u3068\u3044\u3046\u3002"@ja . . . . . . . . . "135"^^ . . . "El iogurt (del turc antic yu\u011Fur, turc modern yo\u011Furt) \u00E9s una preparaci\u00F3 aliment\u00E0ria de gust \u00E0cid i consist\u00E8ncia cremosa que s'obt\u00E9 de la fermentaci\u00F3 de la llet. El proc\u00E9s de fermentaci\u00F3 permet canviar les seves propietats organol\u00E8ptiques, i augmentar-ne la durabilitat."@ca . . . . . . . . "Jogurta esnearen hartzidura bakteriarraren ondorioz ekoiztutako esneki bat da. Esneak daukan laktosa azukrearen hartziduraren ondorioz azido laktikoa sortzen da, eta hau esnearen proteinekin nahasten da, jogurtari bere zapore eta egitura berezia emanez. Jogurtak proteina, kaltzio, erriboflabina, B6 bitamina eta B12 bitamina asko dauka. Terminoa turkierazko yo\u011Furt hitzetik dator, eta hau yo\u011Furmak (\"nahastu\") hitzetik, jogurta prestatzeko erabiltzen den metodoa adieraziz."@eu . . . . . . . . "Yogurt (UK: /\u02C8j\u0252\u0261\u0259t/; US: /\u02C8jo\u028A\u0261\u0259rt/, from Turkish: yo\u011Furt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results."@en . . . . . "Joghurt"@de . "Iogurte"@pt . . . . . . . . . . . . . "0.023"^^ . . . . . . . . . . . "406"^^ . . . . . . "Yoghurt (dari bahasa Turki: yo\u011Furt) juga dieja yoghurt, yogourt, atau yoghourt adalah susu yang dibuat melalui fermentasi bakteri. Yoghurt dapat dibuat dari susu apa saja, termasuk . Produksi modern saat ini didominasi susu sapi. Fermentasi gula susu (laktosa) menghasilkan asam laktat yang berperan dalam protein susu untuk menghasilkan tekstur seperti gel dan aroma unik pada yoghurt. Yoghurt tersedia dalam beraneka macam rasa, rasa alami, rasa buah, rasa vanilla, atau rasa cokelat juga populer."@in . . . . . . . . "Jogurt je kysan\u00FD ml\u00E9\u010Dn\u00FD v\u00FDrobek a potravina \u017Eivo\u010Di\u0161n\u00E9ho p\u016Fvodu s n\u00EDzk\u00FDm pH a relativn\u011B vysok\u00FDm obsahem b\u00EDlkovin. Vyr\u00E1b\u00ED se kys\u00E1n\u00EDm (fermentac\u00ED) nej\u010Dast\u011Bji kravsk\u00E9ho ml\u00E9ka p\u016Fsoben\u00EDm ml\u00E9\u010Dn\u00FDch bakteri\u00ED. N\u00E1sledkem fermentace je pak p\u0159em\u011Bna velk\u00E9 \u010D\u00E1sti lakt\u00F3zy na kyselinu ml\u00E9\u010Dnou, p\u0159\u00EDpadn\u011B a dal\u0161\u00ED l\u00E1tky. Pokles pH dan\u00FD kyselinou ml\u00E9\u010Dnou zp\u016Fsob\u00ED vysr\u00E1\u017Een\u00ED ml\u00E9\u010Dn\u00FDch b\u00EDlkovin."@cs . . "Joghurt (gelegentlich Jogurt; von t\u00FCrkisch yo\u011Furt) ist ein Nahrungsmittel, das aus durch Milchs\u00E4urebakterien verdickter Milch hergestellt ist. Es wird als Naturjoghurt ohne Zus\u00E4tze sowie mit Zus\u00E4tzen wie Zucker oder Obstbestandteilen in verschiedenen Geschmacksrichtungen vermarktet. Naturjoghurt hat einen leicht s\u00E4uerlichen Geschmack."@de . . . . . . "141"^^ . "Jogurt (z tur. yo\u011Furt), mleko bu\u0142garskie \u2013 produkt mleczarski o do\u015B\u0107 g\u0119stej konsystencji, o barwie bia\u0142ej lub lekko kremowej i lekko kwa\u015Bnym smaku. Otrzymywany jest z mleka, w kt\u00F3rym przez 4\u20137 godzin w temperaturze 42\u201345 \u00B0C rozwijaj\u0105 si\u0119 bakterie termofilne z gatunk\u00F3w Lactobacillus delbrueckii ssp. bulgaricus oraz Streptococcus salivarius ssp. thermophilus.Okre\u015Blenie \u201Ejogurt\u201D jest zastrze\u017Cone dla produktu zawieraj\u0105cego \u017Cywe kultury bakterii jogurtowych w ilo\u015Bci nie mniejszej ni\u017C 10 mln kom\u00F3rek/ml."@pl . . . . . "26"^^ . . . . "5.0"^^ . . "9.0"^^ . "3.98"^^ . "0"^^ . . "Yoghurt (eller yogurt; av turkiska yo\u011Furt) \u00E4r en mejeriprodukt tillverkad av past\u00F6riserad mj\u00F6lk, past\u00F6riserad gr\u00E4dde och levande yoghurtkultur. Den har sitt ursprung i Turkiet och syd\u00F6stra Europa. I Bulgarien tillverkas yoghurt genom att mj\u00F6lken f\u00F6rst indunstas till halva sin volym, innan yoghurtkultur tills\u00E4ttes. Yoghurt s\u00E4ljs naturell eller med smak av till exempel frukt och b\u00E4r. Smaksatt yoghurt \u00E4r ofta s\u00F6tad med socker. Yoghurt finns med olika fetthalt och syrlighet. Den kan serveras som m\u00E5ltid, anv\u00E4ndas i matlagning eller till kalla s\u00E5ser. Ett exempel p\u00E5 s\u00E5s med yoghurt som bas \u00E4r tzatziki. Yoghurtglass \u00E4r glass gjord p\u00E5 yoghurt ist\u00E4llet f\u00F6r gr\u00E4dde eller mj\u00F6lk. Yoghurt anv\u00E4nds \u00E4ven som smaks\u00E4ttning i naturgodis."@sv . "El yogur, \u2014tambi\u00E9n conocido como yogurt, yoghourt, yogourt, yoghurt, yogurth o yagurt \u200B - es un producto l\u00E1cteo obtenido mediante la fermentaci\u00F3n de la leche\u200B por medio de bacterias de los g\u00E9neros Lactobacillus y Streptococcus. Se suelen usar varias cepas diferentes para conseguir una fermentaci\u00F3n m\u00E1s completa, principalmente Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, L. casei y Bifidobacterium bifidus. A menudo, se le a\u00F1aden chocolate, fruta, vainilla y diversos saborizantes.\u200B"@es . . . . . . "Yoghurt is een melkproduct dat op gecontroleerde manier gefermenteerd en verzuurd is."@nl . . "\u9178\u5976"@zh . "4.0"^^ . . . . "Jogurto, a\u016D jahurto, estas man\u011Da\u0135o produktata per la bakteria fermentado de lakto, \u0109efe bova lakto. La bakteria fermentado transformas la laktozon (laktosukeron) al laktoacido kaj ka\u016Dzas \u0109e la jogurto gelatenecan konsiston kaj karakteran guston. La plej ofte uzataj bakterioj por la fermentado estas Lactobacillus bulgaricus kaj Streptococcus salivarius. La lakta\u0135o estas ri\u0109a je proteinoj kaj B-vitaminoj, mineralaj elementoj. Oni iomete densigas la paste\u016Drizitan lakton per laktokrema\u0135o je 5% grasenteno kaj je 40 Co oni aldonas la bakteriajn kulturojn. En boteloj kaj en la temperaturo de 43 \u00B0C densi\u011Das, koaguli\u011Das la lakto. Poste la jogurto deponi\u011Das en 5-6 \u00B0C, por ke \u011Di ne i\u011Du troacida. La jogurto estas multfoje odorigita, dol\u0109igita, per frukta\u0135oj (a\u016D per E-materialoj) ri\u0109igita. Falsa jogurto, \u015Dajn-jogurto, preti\u011Das el planta graso, stabiliza\u0135o, gelateno, laktopulvo, amelo, t.e. sen vera lakto."@eo . . . . . . "\u0627\u0644\u0631\u064E\u0651\u0648\u0652\u0628 \u0623\u0648 \u0627\u0644\u0631\u0627\u0626\u0628 \u0623\u0648 \u0627\u0644\u062E\u0627\u062B\u0631 (\u0627\u0644\u06CC\u0627\u063A\u0648\u0631\u062A: \u0623\u0648 \u0627\u0644\u0631\u0627\u06CC\u0628: \u0641\u064A \u0627\u0644\u0645\u063A\u0631\u0628) (\u0627\u0644\u0632\u0628\u0627\u062F\u064A: \u0641\u064A \u0627\u0644\u062E\u0644\u064A\u062C \u0648\u0627\u0644\u064A\u0645\u0646 \u0648\u0645\u0635\u0631 \u0648\u0627\u0644\u0633\u0648\u062F\u0627\u0646) (\u0627\u0644\u0644\u0628\u0646: \u0628\u0627\u0644\u0639\u0627\u0645\u064A\u0629 \u0627\u0644\u0634\u0627\u0645\u064A\u0629 (\u0627\u0644\u0631\u0648\u0628\u0629: \u0628\u0627\u0644\u0639\u0631\u0627\u0642\u064A\u0629)\u060C (\u06CC\u0648\u063A\u0648\u0631\u062A \u0628\u0627\u0644\u0639\u062B\u0645\u0627\u0646\u064A\u0629) \u0647\u0648 \u0623\u062D\u062F \u0646\u0648\u0627\u062A\u062C \u0627\u0644\u062D\u0644\u064A\u0628\u060C \u064A\u062A\u0645 \u0627\u0644\u062D\u0635\u0648\u0644 \u0639\u0644\u064A\u0647 \u0645\u0646 \u0623\u064A \u0646\u0648\u0639 \u0645\u0646 \u0623\u0646\u0648\u0627\u0639 \u0627\u0644\u062D\u0644\u064A\u0628 \u0648\u0630\u0644\u0643 \u0628\u062A\u062E\u0645\u064A\u0631\u0647 \u0628\u0648\u0627\u0633\u0637\u0629 \u0628\u0643\u062A\u064A\u0631\u064A\u0627 \u0644\u0628\u0646\u064A\u0629 \u0623\u0648 \u0641\u0637\u0631\u064A\u0627\u062A \u062E\u0627\u0635\u0629. \u0648\u0639\u0645\u0648\u0645\u0627 \u064A\u0633\u062A\u062E\u062F\u0645 \u062D\u0644\u064A\u0628 \u0627\u0644\u0628\u0642\u0631 \u0644\u0647\u0630\u0627 \u0627\u0644\u063A\u0631\u0636\u060C \u0643\u0645\u0627 \u064A\u0633\u062A\u062E\u062F\u0645 \u062D\u0644\u064A\u0628 \u0627\u0644\u063A\u0646\u0645 \u0627\u0644\u062E\u064A\u0644 \u0641\u064A \u0628\u0639\u0636 \u0627\u0644\u0645\u0646\u0627\u0637\u0642."@ar . "Lo yogurt (anche yoghurt o iogurt; dal turco yo\u011Furt, dal verbo yo\u011Furmak, \"mescolare\") \u00E8 un alimento di consistenza cremosa e di sapore acidulo derivato dal latte che, grazie all'inoculazione di fermenti lattici specifici ed alla loro proliferazione, subisce un processo di fermentazione durante il quale un glucide, tipicamente il lattosio ma non solo, \u00E8 trasformato in acido lattico. Per la produzione dello yogurt pu\u00F2 essere utilizzato ogni tipo di latte. Anche il cosiddetto latte vegetale, ovvero bevande di derivazione totalmente vegetale come soia, avena, mandorla o cocco, pu\u00F2 essere fermentato con successo. Le fasi della lavorazione comprendono la selezione degli ingredienti, la miscelazione, l'omogeneizzazione, il trattamento termico, l'inoculazione della coltura, la fermentazione, il confezionamento e la distribuzione. Yogurt giapponese"@it . . . "22"^^ . . . . . . . . . "Le yaourt, yogourt ou yoghourt, est un lait ferment\u00E9 par le d\u00E9veloppement des seules bact\u00E9ries lactiques thermophiles Lactobacillus delbrueckii subsp. bulgaricus et Streptococcus thermophilus qui doivent \u00EAtre ensemenc\u00E9es simultan\u00E9ment et se trouver vivantes dans le produit fini. C'est la d\u00E9finition officielle fran\u00E7aise depuis 1963 pr\u00E9cis\u00E9e par le d\u00E9cret de 1988. D'un pays \u00E0 l'autre, les l\u00E9gislations peuvent cependant diff\u00E9rer. Ce mets naturellement acide est souvent additionn\u00E9 de sucre et de fruits pour \u00EAtre consomm\u00E9 en dessert ou au petit-d\u00E9jeuner."@fr . . "\u03A4\u03BF \u03B3\u03B9\u03B1\u03BF\u03CD\u03C1\u03C4\u03B9 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03C4\u03C1\u03BF\u03C6\u03AE \u03C3\u03B5 \u03BA\u03C1\u03B5\u03BC\u03CE\u03B4\u03B7 \u03BA\u03B1\u03C4\u03AC\u03C3\u03C4\u03B1\u03C3\u03B7 \u03C0\u03BF\u03C5 \u03C0\u03B1\u03C1\u03AC\u03B3\u03B5\u03C4\u03B1\u03B9 \u03B1\u03C0\u03CC \u03B3\u03AC\u03BB\u03B1 \u03C0\u03BF\u03C5 \u03AD\u03C7\u03B5\u03B9 \u03C5\u03C0\u03BF\u03C3\u03C4\u03B5\u03AF \u03B6\u03CD\u03BC\u03C9\u03C3\u03B7. \u03A4\u03BF \u03B3\u03B9\u03B1\u03BF\u03CD\u03C1\u03C4\u03B9 \u03AD\u03C7\u03B5\u03B9 \u03B1\u03C0\u03B1\u03BB\u03AE \u03C5\u03C6\u03AE \u03BC\u03B5 \u03B5\u03BB\u03B1\u03C6\u03C1\u03CE\u03C2 \u03CC\u03BE\u03B9\u03BD\u03BF \u03AC\u03C1\u03C9\u03BC\u03B1 \u03C0\u03BF\u03C5 \u03BF\u03C6\u03B5\u03AF\u03BB\u03B5\u03C4\u03B1\u03B9 \u03C3\u03C4\u03BF \u03B3\u03B1\u03BB\u03B1\u03BA\u03C4\u03B9\u03BA\u03CC \u03BF\u03BE\u03CD \u03C0\u03BF\u03C5 \u03C0\u03B5\u03C1\u03B9\u03AD\u03C7\u03B5\u03B9. \u0388\u03C7\u03B5\u03B9 \u03C5\u03C8\u03B7\u03BB\u03AE \u03B8\u03C1\u03B5\u03C0\u03C4\u03B9\u03BA\u03AE \u03B1\u03BE\u03AF\u03B1, \u03BC\u03C0\u03BF\u03C1\u03B5\u03AF \u03B4\u03B5 \u03BD\u03B1 \u03C0\u03B1\u03C1\u03B1\u03C7\u03B8\u03B5\u03AF \u03B1\u03C0\u03CC \u03B3\u03AC\u03BB\u03B1 \u03B1\u03B3\u03B5\u03BB\u03AC\u03B4\u03B1\u03C2, \u03C0\u03C1\u03BF\u03B2\u03AC\u03C4\u03BF\u03C5, \u03BA\u03B1\u03C4\u03C3\u03AF\u03BA\u03B1\u03C2 \u03BA\u03B1\u03B9 \u03B2\u03BF\u03CD\u03B2\u03B1\u03BB\u03BF\u03C5. \u03A4\u03BF \u03B3\u03B9\u03B1\u03BF\u03CD\u03C1\u03C4\u03B9 \u03C3\u03C4\u03B7 \u03C3\u03B7\u03BC\u03B5\u03C1\u03B9\u03BD\u03AE \u03C4\u03BF\u03C5 \u03BC\u03BF\u03C1\u03C6\u03AE \u03BA\u03B1\u03B9 \u03C7\u03C1\u03AE\u03C3\u03B7, \u03C0\u03B9\u03B8\u03B1\u03BD\u03CC\u03C4\u03B1\u03C4\u03B1 \u03C0\u03C1\u03BF\u03AE\u03BB\u03B8\u03B5 \u03B1\u03C0\u03CC \u03C0\u03B5\u03C1\u03B9\u03BF\u03C7\u03AD\u03C2 \u03C0\u03BF\u03C5 \u03C3\u03AE\u03BC\u03B5\u03C1\u03B1 \u03B1\u03BD\u03AE\u03BA\u03BF\u03C5\u03BD \u03C3\u03C4\u03B7\u03BD \u03A4\u03BF\u03C5\u03C1\u03BA\u03AF\u03B1, \u03B1\u03BD \u03BA\u03B1\u03B9 \u03C5\u03C0\u03AC\u03C1\u03C7\u03BF\u03C5\u03BD \u03B1\u03BD\u03B1\u03C6\u03BF\u03C1\u03AD\u03C2 \u03C3\u03C4\u03BF\u03BD \u03B9\u03BD\u03B4\u03BF\u03CA\u03C1\u03B1\u03BD\u03B9\u03BA\u03CC \u03C0\u03BF\u03BB\u03B9\u03C4\u03B9\u03C3\u03BC\u03CC \u03C4\u03BF\u03C5 500 \u03C0.\u03A7. \u03C0\u03BF\u03C5 \u03C4\u03BF \u03B1\u03BD\u03B1\u03C6\u03AD\u03C1\u03BF\u03C5\u03BD \u03C9\u03C2 \u03C4\u03C1\u03BF\u03C6\u03AE \u03C4\u03C9\u03BD \u03B8\u03B5\u03CE\u03BD (\u03BC\u03B1\u03B6\u03AF \u03BC\u03B5 \u03BC\u03AD\u03BB\u03B9). \u0391\u03B3\u03B5\u03BB\u03B1\u03B4\u03B9\u03BD\u03CC \u03B3\u03AC\u03BB\u03B1 \u03C7\u03C1\u03B7\u03C3\u03B9\u03BC\u03BF\u03C0\u03BF\u03B9\u03B5\u03AF\u03C4\u03B1\u03B9 \u03BA\u03C5\u03C1\u03AF\u03C9\u03C2 \u03C3\u03C4\u03B9\u03C2 \u0397\u03A0\u0391 \u03BA\u03B1\u03B9 \u03C3\u03C4\u03B7\u03BD \u0395\u03C5\u03C1\u03CE\u03C0\u03B7, \u03B5\u03BD\u03CE \u03C0\u03C1\u03CC\u03B2\u03B5\u03B9\u03BF \u03B3\u03AC\u03BB\u03B1 \u03C0\u03C1\u03BF\u03C4\u03B9\u03BC\u03AC\u03C4\u03B1\u03B9 \u03C3\u03C4\u03B7\u03BD \u03A4\u03BF\u03C5\u03C1\u03BA\u03AF\u03B1 \u03BA\u03B1\u03B9 \u03C4\u03B7 \u039D\u03BF\u03C4\u03B9\u03BF\u03B1\u03BD\u03B1\u03C4\u03BF\u03BB\u03B9\u03BA\u03AE \u0395\u03C5\u03C1\u03CE\u03C0\u03B7. \u03A4\u03BF \u03B2\u03BF\u03C5\u03B2\u03B1\u03BB\u03AF\u03C3\u03B9\u03BF \u03B3\u03AC\u03BB\u03B1 \u03C7\u03C1\u03B7\u03C3\u03B9\u03BC\u03BF\u03C0\u03BF\u03B9\u03B5\u03AF\u03C4\u03B1\u03B9 \u03C3\u03C5\u03C7\u03BD\u03CC\u03C4\u03B5\u03C1\u03B1 \u03C3\u03C4\u03B7\u03BD \u0391\u03AF\u03B3\u03C5\u03C0\u03C4\u03BF \u03BA\u03B1\u03B9 \u03C3\u03C4\u03B7\u03BD \u0399\u03BD\u03B4\u03AF\u03B1."@el . . "0"^^ . "Yoghurt is een melkproduct dat op gecontroleerde manier gefermenteerd en verzuurd is."@nl . . "1121524395"^^ . . . . . . . "0.063"^^ . . . . . . . . . . . . . "53513"^^ . . . . . "Yogurt (UK: /\u02C8j\u0252\u0261\u0259t/; US: /\u02C8jo\u028A\u0261\u0259rt/, from Turkish: yo\u011Furt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; in China, for example, the requirement for the number of lactobacillus bacteria is at least 1 million CFU per milliliter. To produce yogurt, milk is first heated, usually to about 85 \u00B0C (185 \u00B0F), to denature the milk proteins so that they do not form curds. After heating, the milk is allowed to cool to about 45 \u00B0C (113 \u00B0F). The bacterial culture is mixed in, and a warm temperature of 30\u201345 \u00B0C (86\u2013113 \u00B0F) 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."@en . . "Yogurt"@en . "0.208"^^ . . . . . . . . "T\u00E1irge, a thosaigh sna B\u00E1lc\u00E1in, a dh\u00E9antar tr\u00ED bhainne a choipeadh le baict\u00E9ir ar leith, Lactobacillus bulgaricus agus Streptococcus acidophilus. D\u00E9anann s\u00E9 seo aig\u00E9ad lachtach as an lacht\u00F3s sa bhainne. Is f\u00E9idir bainne milis, beagmheathrais n\u00F3 bearrtha a \u00FAs\u00E1id, agus blasanna, milsithe is tortha\u00ED a chur leis."@ga . . . . . "\u0419\u043E\u0301\u0433\u0443\u0440\u0442 (\u043E\u0442 \u0442\u0443\u0440. yo\u011Furt; \u0443\u0441\u0442\u0430\u0440.: \u0439\u043E\u0433\u0443\u0301\u0440\u0442, \u044F\u0433\u0443\u0440\u0442) \u2014 \u043A\u0438\u0441\u043B\u043E\u043C\u043E\u043B\u043E\u0447\u043D\u044B\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442 \u0441 \u043F\u043E\u0432\u044B\u0448\u0435\u043D\u043D\u044B\u043C \u0441\u043E\u0434\u0435\u0440\u0436\u0430\u043D\u0438\u0435\u043C \u0441\u0443\u0445\u0438\u0445 \u0432\u0435\u0449\u0435\u0441\u0442\u0432, \u0438\u0437\u0433\u043E\u0442\u043E\u0432\u043B\u044F\u0435\u043C\u044B\u0439 \u043F\u0443\u0442\u0451\u043C \u0441\u043A\u0432\u0430\u0448\u0438\u0432\u0430\u043D\u0438\u044F \u043F\u0440\u043E\u0442\u043E\u0441\u0438\u043C\u0431\u0438\u043E\u0442\u0438\u0447\u0435\u0441\u043A\u043E\u0439 \u0441\u043C\u0435\u0441\u044C\u044E \u0447\u0438\u0441\u0442\u044B\u0445 \u043A\u0443\u043B\u044C\u0442\u0443\u0440 Streptococcus thermophilus (\u0442\u0435\u0440\u043C\u043E\u0444\u0438\u043B\u044C\u043D\u044B\u0439 \u0441\u0442\u0440\u0435\u043F\u0442\u043E\u043A\u043E\u043A\u043A), \u0441\u043E\u0434\u0435\u0440\u0436\u0430\u043D\u0438\u0435 \u043A\u043E\u0442\u043E\u0440\u044B\u0445 \u0432 \u0433\u043E\u0442\u043E\u0432\u043E\u043C \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u0435 \u043D\u0430 \u043A\u043E\u043D\u0435\u0446 \u0441\u0440\u043E\u043A\u0430 \u0433\u043E\u0434\u043D\u043E\u0441\u0442\u0438 \u0441\u043E\u0441\u0442\u0430\u0432\u043B\u044F\u0435\u0442 \u043D\u0435 \u043C\u0435\u043D\u0435\u0435 107 \u041A\u041E\u0415 (\u043A\u043E\u043B\u043E\u043D\u0438\u0435\u043E\u0431\u0440\u0430\u0437\u0443\u044E\u0449\u0438\u0435 \u0435\u0434\u0438\u043D\u0438\u0446\u044B) \u0432 1 \u0433 \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u0430 (\u0434\u043E\u043F\u0443\u0441\u043A\u0430\u0435\u0442\u0441\u044F \u0434\u043E\u0431\u0430\u0432\u043B\u0435\u043D\u0438\u0435 \u043F\u0438\u0449\u0435\u0432\u044B\u0445 \u0434\u043E\u0431\u0430\u0432\u043E\u043A, \u0444\u0440\u0443\u043A\u0442\u043E\u0432, \u043E\u0432\u043E\u0449\u0435\u0439 \u0438 \u043F\u0440\u043E\u0434\u0443\u043A\u0442\u043E\u0432 \u0438\u0445 \u043F\u0435\u0440\u0435\u0440\u0430\u0431\u043E\u0442\u043A\u0438)."@ru . . . "9.699999999999999"^^ . "Yogur"@es . . "\u0419\u043E\u0433\u0443\u0440\u0442"@uk . "\u0419\u043E\u0433\u0443\u0440\u0442"@ru . "Milk, bacteria"@en . . . . . . . "0.75"^^ . . . . . "Joghurt (gelegentlich Jogurt; von t\u00FCrkisch yo\u011Furt) ist ein Nahrungsmittel, das aus durch Milchs\u00E4urebakterien verdickter Milch hergestellt ist. Es wird als Naturjoghurt ohne Zus\u00E4tze sowie mit Zus\u00E4tzen wie Zucker oder Obstbestandteilen in verschiedenen Geschmacksrichtungen vermarktet. Naturjoghurt hat einen leicht s\u00E4uerlichen Geschmack."@de . . . . . . . . . . "\u0627\u0644\u0631\u064E\u0651\u0648\u0652\u0628 \u0623\u0648 \u0627\u0644\u0631\u0627\u0626\u0628 \u0623\u0648 \u0627\u0644\u062E\u0627\u062B\u0631 (\u0627\u0644\u06CC\u0627\u063A\u0648\u0631\u062A: \u0623\u0648 \u0627\u0644\u0631\u0627\u06CC\u0628: \u0641\u064A \u0627\u0644\u0645\u063A\u0631\u0628) (\u0627\u0644\u0632\u0628\u0627\u062F\u064A: \u0641\u064A \u0627\u0644\u062E\u0644\u064A\u062C \u0648\u0627\u0644\u064A\u0645\u0646 \u0648\u0645\u0635\u0631 \u0648\u0627\u0644\u0633\u0648\u062F\u0627\u0646) (\u0627\u0644\u0644\u0628\u0646: \u0628\u0627\u0644\u0639\u0627\u0645\u064A\u0629 \u0627\u0644\u0634\u0627\u0645\u064A\u0629 (\u0627\u0644\u0631\u0648\u0628\u0629: \u0628\u0627\u0644\u0639\u0631\u0627\u0642\u064A\u0629)\u060C (\u06CC\u0648\u063A\u0648\u0631\u062A \u0628\u0627\u0644\u0639\u062B\u0645\u0627\u0646\u064A\u0629) \u0647\u0648 \u0623\u062D\u062F \u0646\u0648\u0627\u062A\u062C \u0627\u0644\u062D\u0644\u064A\u0628\u060C \u064A\u062A\u0645 \u0627\u0644\u062D\u0635\u0648\u0644 \u0639\u0644\u064A\u0647 \u0645\u0646 \u0623\u064A \u0646\u0648\u0639 \u0645\u0646 \u0623\u0646\u0648\u0627\u0639 \u0627\u0644\u062D\u0644\u064A\u0628 \u0648\u0630\u0644\u0643 \u0628\u062A\u062E\u0645\u064A\u0631\u0647 \u0628\u0648\u0627\u0633\u0637\u0629 \u0628\u0643\u062A\u064A\u0631\u064A\u0627 \u0644\u0628\u0646\u064A\u0629 \u0623\u0648 \u0641\u0637\u0631\u064A\u0627\u062A \u062E\u0627\u0635\u0629. \u0648\u0639\u0645\u0648\u0645\u0627 \u064A\u0633\u062A\u062E\u062F\u0645 \u062D\u0644\u064A\u0628 \u0627\u0644\u0628\u0642\u0631 \u0644\u0647\u0630\u0627 \u0627\u0644\u063A\u0631\u0636\u060C \u0643\u0645\u0627 \u064A\u0633\u062A\u062E\u062F\u0645 \u062D\u0644\u064A\u0628 \u0627\u0644\u063A\u0646\u0645 \u0627\u0644\u062E\u064A\u0644 \u0641\u064A \u0628\u0639\u0636 \u0627\u0644\u0645\u0646\u0627\u0637\u0642."@ar . "El iogurt (del turc antic yu\u011Fur, turc modern yo\u011Furt) \u00E9s una preparaci\u00F3 aliment\u00E0ria de gust \u00E0cid i consist\u00E8ncia cremosa que s'obt\u00E9 de la fermentaci\u00F3 de la llet. El proc\u00E9s de fermentaci\u00F3 permet canviar les seves propietats organol\u00E8ptiques, i augmentar-ne la durabilitat."@ca . . "Yoghurt"@nl . . . . . . . . . . . . . . . . . . . . . "Yoghurt"@in . "0.52"^^ . . . "O iogurte (do turco yo\u011Furt, pron\u00FAncia /j\u0254.\u02C8urt/, do adjetivo yo\u011Fun, \"denso\" ou \"tornar denso\") \u00E9 uma forma de leite em que o a\u00E7\u00FAcar (a lactose) foi transformado em \u00E1cido l\u00E1ctico, por fermenta\u00E7\u00E3o bacteriana. Pode ser s\u00F3lido ou um liquido."@pt . . "\uC694\uAD6C\uB974\uD2B8"@ko . . "A dish of yogurt"@en . . "Jogurt"@pl . "Chilled" . . . . . . "El yogur, \u2014tambi\u00E9n conocido como yogurt, yoghourt, yogourt, yoghurt, yogurth o yagurt \u200B - es un producto l\u00E1cteo obtenido mediante la fermentaci\u00F3n de la leche\u200B por medio de bacterias de los g\u00E9neros Lactobacillus y Streptococcus. Se suelen usar varias cepas diferentes para conseguir una fermentaci\u00F3n m\u00E1s completa, principalmente Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, L. casei y Bifidobacterium bifidus. Si bien se puede obtener a partir de cualquier tipo de leche, actualmente predomina la leche de vaca como materia prima. La fermentaci\u00F3n de la lactosa en \u00E1cido l\u00E1ctico da al yogur su acidez y parte de su sabor. Esto tambi\u00E9n ayuda a que las personas con intolerancia a la lactosa puedan consumirlo sin sufrir trastornos digestivos. A menudo, se le a\u00F1aden chocolate, fruta, vainilla y diversos saborizantes.\u200B"@es . . . . . . . . . . "Yoghurt"@sv . "0.008999999999999999"^^ . . . . . . . . . . . . . . . . . . . . . "T\u00E1irge, a thosaigh sna B\u00E1lc\u00E1in, a dh\u00E9antar tr\u00ED bhainne a choipeadh le baict\u00E9ir ar leith, Lactobacillus bulgaricus agus Streptococcus acidophilus. D\u00E9anann s\u00E9 seo aig\u00E9ad lachtach as an lacht\u00F3s sa bhainne. Is f\u00E9idir bainne milis, beagmheathrais n\u00F3 bearrtha a \u00FAs\u00E1id, agus blasanna, milsithe is tortha\u00ED a chur leis."@ga . "Jogurt"@eu . . . . . . . . . . "Yogurt"@it . "Yogurt"@en . . "I\u00F3gart"@ga . . . . . . . . . . . . . . . . . "11"^^ . "\u0393\u03B9\u03B1\u03BF\u03CD\u03C1\u03C4\u03B9"@el . "Yaourt"@fr . . . . . . . . . . . "81.3"^^ . . . . . . "Lo yogurt (anche yoghurt o iogurt; dal turco yo\u011Furt, dal verbo yo\u011Furmak, \"mescolare\") \u00E8 un alimento di consistenza cremosa e di sapore acidulo derivato dal latte che, grazie all'inoculazione di fermenti lattici specifici ed alla loro proliferazione, subisce un processo di fermentazione durante il quale un glucide, tipicamente il lattosio ma non solo, \u00E8 trasformato in acido lattico. Yogurt giapponese"@it . . . "Iogurt"@ca . . . . . . . . . . . . . "Jogurta esnearen hartzidura bakteriarraren ondorioz ekoiztutako esneki bat da. Esneak daukan laktosa azukrearen hartziduraren ondorioz azido laktikoa sortzen da, eta hau esnearen proteinekin nahasten da, jogurtari bere zapore eta egitura berezia emanez. Jogurtak proteina, kaltzio, erriboflabina, B6 bitamina eta B12 bitamina asko dauka. Terminoa turkierazko yo\u011Furt hitzetik dator, eta hau yo\u011Furmak (\"nahastu\") hitzetik, jogurta prestatzeko erabiltzen den metodoa adieraziz."@eu . . . . . "Chilled"@en . .