| yoghurt | Fermented, partially evaporated, whole milk prepared by maintaining it at 50°C for 12 hours after the addition of a mixed culture of Lactobacillus bulgaricus, L. Acidophilus, and Streptococcus lactis; used as a food. Origin: Turkish (05 Mar 2000) |
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| yoghurt | a custard-like food made from curdled milk |
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