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Texas - Yogurt search results Premier Listings

 
Terms Related to Yogurt
The following are some terms that are related to yogurt:

Cultured: The term cultured is applied to a product, like yogurt, that is produced with the use of live bacteria specimens, or cultures. This creation technique has the added benefit of making the dairy found in yogurt more digestible. This means that some individuals with lactose intolerance may be able to handle yogurt even if they cannot stomach milk.

Homogenized: In the production of dairy products, the fat found in milk will naturally separate from the rest of the substance. Homogenization is the process by which the fat is broken into smaller bits, which prevents this separation. For yogurt production this means that each carton of the dairy product will have the same fat content.

Live and Active Cultures: Live bacteria is used in the production of yogurt, and some manufacturing techniques do not eliminate these living cultures. Studies have shown that yogurt containing live and active cultures have added health benefits. These healthy bacteria can help the intestines, the immune system, and even help the body fight certain kinds of cancer and other diseases.

Low Fat: In order to be low fat, yogurt can only contain up to two percent milk fat. Similarly, nonfat yogurt must be made with fat free milk.

Organic: A truly organic dairy product cannot come from cows that have been treated with antibiotics or hormones, and the cows cannot have fed anything that has been treated with chemical fertilizers or pesticides. Yogurt must meet strict U.S. Department of Agriculture guidelines in order to be labeled as Certified USDA Organic.

Pasteurized: Liquids are heated, or pasteurized, to destroy any present bacteria. Unfortunately, this process eliminates helpful bacteria along with the harmful bacteria.

Strained: Strained yogurt has had its extra moisture taken out, which makes for a thicker and creamier substance that can also have a higher fat content. Additionally, some strained yogurts are produced using milk from sheep or goats rather than milk from cows. Greek yogurt is a type of strained yogurt.

 
 
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Zero Degrees
609 Dulles Ave, Stafford, TX 77477
Finally a Cool place for residents of Houston South west , Sugar land , Stafford, Missouri City, Meadow. where you can enjoy Fresh Frozen Yogurt, Smoothies, Fresh Fruit Juices, Snow Cones. etc.
(832) 232-3169
Smoothies Yogurt
2100 S W S Young Dr, Killeen, TX 76543
(254) 690-4330
Thirsty's
208 Valley View Mall, Dallas, TX 75240
(972) 490-8754
Tcby
5700 S Staples St Ste B8, Corpus Christi, TX 78413
(361) 993-5727
Smoothie Factory
7522 Campbell Rd Ste 106, Dallas, TX 75248
(972) 381-7177
Tcby Yogurt
6402 E Mockingbird Ln, Dallas, TX 75214
(214) 821-5757
Tcby
302 Millers Xing Ste 1, Harker Heights, TX 76548
(254) 680-7108
Yogurt Planet
12801 Hill Country Blvd, Austin, TX 78738
(512) 263-9789
Swirll
2310 Guadalupe St, Austin, TX 78705
(512) 482-8668
Yogurt Spot The
500 N Lamar Blvd Ste 150, Austin, TX 78703
(512) 474-7768
Yumi Yogurt
600 N Pearl St Ste G202, Dallas, TX 75201
(214) 880-8677
Yogilicious Frozen Yogurt
190 E Stacy Rd Ste 1336, Allen, TX 75002
(972) 678-4110
I Heart Yogurt
5450 W Lovers Ln, Dallas, TX 75209
(214) 353-2644
Pinkberry
5959 Royal Ln, Dallas, TX 75230
(214) 361-6617
Tomunchi Frozen Yogurt
1701 W Parmer Ln, Austin, TX 78727
(512) 491-7138


The following are some terms that are related to yogurt:

Cultured: The term cultured is applied to a product, like yogurt, that is produced with the use of live bacteria specimens, or cultures. This creation technique has the added benefit of making the dairy found in yogurt more digestible. This means that some individuals with lactose intolerance may be able to handle yogurt even if they cannot stomach milk.

Homogenized: In the production of dairy products, the fat found in milk will naturally separate from the rest of the substance. Homogenization is the process by which the fat is broken into smaller bits, which prevents this separation. For yogurt production this means that each carton of the dairy product will have the same fat content.

Live and active cultures: Live bacteria is used in the production of yogurt, and some manufacturing techniques do not eliminate these living cultures. Studies have shown that yogurt containing live and active cultures have added health benefits. These healthy bacteria can help the intestines, the immune system, and even help the body fight certain kinds of cancer and other diseases.

Low fat: In order to be low fat, yogurt can only contain up to two percent milk fat. Similarly, nonfat yogurt must be made with fat free milk.

Organic: A truly organic dairy product cannot come from cows that have been treated with antibiotics or hormones, and the cows cannot have fed anything that has been treated with chemical fertilizers or pesticides. Yogurt must meet strict U.S. Department of Agriculture guidelines in order to be labeled as Certified USDA Organic.

Pasteurized: Liquids are heated, or pasteurized, to destroy any present bacteria. Unfortunately, this process eliminates helpful bacteria along with the harmful bacteria.

Strained: Strained yogurt has had its extra moisture taken out, which makes for a thicker and creamier substance that can also have a higher fat content. Additionally, some strained yogurts are produced using milk from sheep or goats rather than milk from cows. Greek yogurt is a type of strained yogurt.

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