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Ada, Ohio - 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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We Luv Yogurt
441 N Warpole St, Upper Sandusky, OH 43351
(419) 294-5678
Lolas Frozen Yogurt
183 S Main St, Bowling Green, OH 43402
(419) 352-1330
Birdstone Inc
602 E Perry St, Paulding, OH 45879
(419) 399-2419
Lola's Yogurt Retreat
26597 Dixie Hwy Ste 151, Perrysburg, OH 43551
(419) 872-7780
Yogurt VI
3155 Levis Commons Blvd, Perrysburg, OH 43551
(419) 872-2212
Cherryberry Self-Serve Yogurt Bar
4004 Powell Rd, Powell, OH 43065
(614) 761-7777
Handel's Homemade Ice Cream & Yogurt
399 W Olentangy St, Powell, OH 43065
(614) 336-3813
Menchie's Frozen Yogurt
7545 Sawmill Rd, Dublin, OH 43016
(614) 339-5656
Menchie's Frozen Yogurt
5043 Tuttle Crossing Blvd, Dublin, OH 43016
(614) 602-4760
Jagger Cone Company Inc
201 Ellis St, Stryker, OH 43557
(419) 682-7694
Tcby
619 State Route 61, Marengo, OH 43334
(419) 253-6533
Yaourt
3652 W Dublin Granville Rd, Columbus, OH 43235
(614) 336-7900
Yo-Lish Frozen Yogurt
1746 Hilliard Rome Rd, Hilliard, OH 43026
(614) 777-9100
Matcha Frozen Yogurt
1462 Bethel Rd, Columbus, OH 43220
(614) 564-9154
Sweet Berry Frozen Yogurt
2516 Bethel Rd, Columbus, OH 43220
(614) 273-0590


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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