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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): Yogourt
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 effets indésirables
AN analyse
CL classification
EC économie
HI histoire
MI microbiologie
PO intoxication
PS parasitologie
RE effets des radiations
SD ressources et distribution
SN statistiques et données numériques
ST normes
TO toxicité
VI virologie
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
Yaourt - Preferred
Concept UI M0023101
Preferred term Yaourt
Entry term(s) Yogourt



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