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Descriptor English: Yogurt
Descriptor Spanish: Yogur
Descriptor yogur
Scope note: Alimento lácteo ligeramente ácido producido por la fermentación que se obtiene por acción combinada del Lactobacillus acidophilus y el Streptococcus thermophilus.
Descriptor Portuguese: Iogurte
Descriptor French: Yaourt
Entry term(s): Yoghurt
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
RDF Unique Identifier: https://id.nlm.nih.gov/mesh/D015014
Scope note: A slightly acid milk food produced by fermentation due to the combined action of Lactobacillus acidophilus and Streptococcus thermophilus.
Allowable Qualifiers: AE adverse effects
AN analysis
CL classification
EC economics
HI history
MI microbiology
PO poisoning
PS parasitology
RE radiation effects
SD supply & distribution
SN statistics & numerical data
ST standards
TO toxicity
VI virology
Previous Indexing: Dairy Products (1966-1977)
Public MeSH Note: 91; was see under DAIRY PRODUCTS 1978-90
History Note: 91(78); was see under DAIRY PRODUCTS 1978-90
DeCS ID: 15410
Unique ID: D015014
Documents indexed in the Virtual Health Library (VHL): Click here to access the VHL documents
Date Established: 1991/01/01
Date of Entry: 1977/03/01
Revision Date: 2017/04/14
Yogurt - Preferred
Concept UI M0023101
Scope note A slightly acid milk food produced by fermentation due to the combined action of Lactobacillus acidophilus and Streptococcus thermophilus.
Preferred term Yogurt
Entry term(s) Yoghurt



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