Yogurt
Title: Yogurt
Additional Names: Yoghurt; joghurt; kisselo-mleko; mazun; leben raib; dahi
Literature References: Fermented whole milk. Produced by evaporating milk to ~50% of its volume and maintaining at 50°C for 12 hrs after adding "maya" a mixture of Lactobacillus bulgaricus, L. acidophilus, and Streptococcus lactis. Used as food. Contains antibacterial principles. Differentiation of yogurt and clabber as produced in Kentucky: J. Am. Med. Assoc. 209, 778 (1969).

Others monographs:
NorflurazonPicadexNysted ReagentBenzotrifluoride
IdazoxanSodium-Lead AlloyCudbearSilver Permanganate
Sulfurous AcidNitrofenβ-CitraurinZeaxanthin
HalopropaneEpostanePlatelet-Derived Growth Factor1-Naphthol-4,8-disulfonic Acid
©2016 DrugLead US FDA&EMEA