1. Fromage frais pratiquement liquide originaire d'Asie au lait de brebis ou de vache.
2. On le fabrique industriellement en France avec des ferments lactiques.
Alternate (chiefly British) spelling for yogurt.
A fermented slightly acid often flavored semisolid food made of milk and milk solids to which cultures of two bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) have been added.
(Alternate spelling: yoghourt).
A custard-like food made from curdled milk; SYN. yoghurt, yoghourt.
Also called yogurt or yoghourt; Semisolid curdlike dairy product made from milk fermented with bacteria. It was originally made by nomadic tribes of Central Asia, from mare's milk in leather pounches attached to their saddles. It spread to the Asian and Mediterranean regions, where it is drunk plain, but honey, sugar, and fruit were added in Europe and the US, and the product was made solid and creamy, to be eaten by spoon.
Heat-treated, homogenized milk is inoculated with a culture of Streptococcus lactis and Lactobacillus bulgaricus in equal amounts, which change the lactose in the milk to lactic acid.