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Dekalb, Illinois - 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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Yumz Gourmet Frozen Yogurt
Address:5006 Northwest Hwy, Suite D., Crystal Lake, IL 60014
Yumz Gourmet Frozen Yogurt is all about deliciousness. We offer an amazing variety of frozen yogurt flavors, toppings and combinations to make any visit an adventure for the taste buds.
(815) 459-3073
Aspen Leaf Yogurt
1015 W Lincoln Hwy Ste D, Dekalb, IL 60115
(815) 517-0237
Yogen Fruz
1502 Commons Dr, Geneva, IL 60134
(630) 262-8585
Ooz Fruz
11 Galligan Rd, Gilberts, IL 60136
(847) 426-8980
Diyogurt
998 Belvidere Rd, Belvidere, IL 61008
(779) 552-8451
Red Mango
7160 Harrison Ave Ste 3, Rockford, IL 61112
(815) 332-1406
Yogen Fruz
1624 S Randall Rd, Algonquin, IL 60102
(847) 658-8400
Tutti Frutti
505 Fox Valley Ctr, Aurora, IL 60504
(630) 499-5119
Yumz Frozen Yogurt
28341 Diehl Rd, Warrenville, IL 60555
(630) 393-2727
Yumz Gourmet Frozen Yogurt
277 N Randall Rd, Lake In The Hills, IL 60156
(847) 854-7071
Yogen Fruz
1763 Freedom Dr, Naperville, IL 60563
(630) 577-8277
Red Mango
6876 Spring Creek Rd Ste 118, Rockford, IL 61114
(815) 282-1020
Red Mango
4931 S Route 59 Ste 113, Naperville, IL 60564
(630) 357-1444
Yumz Gourmet Frozne Yogurt
12720 S Route 59, Plainfield, IL 60585
(815) 254-3373
Cherry Berry
12736 S Route 59, Plainfield, IL 60585
(815) 782-6072


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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