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Dunn Loring, Virginia - Yogurt search results Premier Listings

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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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Menchie's Frozen Yogurt
3081 Nutley St, Fairfax, VA 22031
Menchie started mixing when he was only a baby. It quickly became his passion and led him to do what he loves and love what he does: making mixes of yogurt and toppings with his sweet friends.
(703) 539-6959
Sunshine Frozen Yogurt
4205 Ridge Top Rd, Fairfax, VA 22030
Sunshine Frozen Yogurt is a new Self Serve Premium Frozen Yogurt Shop which provides Ice Cream, Froyo, Dessert, Yogurt Treats in Fairfax, VA.
(703) 218-1968
Red Mango
431 Maple Ave W Ste A, Vienna, VA 22180
(703) 865-8400
Zinga Frozen Yogurt
1106 W Broad St, Falls Church, VA 22046
(703) 533-2323
Tutti Frutti Falls Church
230 W Broad St, Falls Church, VA 22046
(703) 532-0389
Fruity Yogurt Inc
7953 Tysons Corner Ctr, Mc Lean, VA 22102
(703) 760-4626
I-Berry LLC
1307 Old Chain Bridge Rd, Mc Lean, VA 22101
(703) 356-3634
Sweetgreen Ballston LLC
4075 Wilson Blvd Ste 101, Arlington, VA 22203
(703) 522-2016
Tangy Sweet LLC
4620 Lee Hwy, Arlington, VA 22207
(571) 312-2199
Tutti Frutti Frozen Yogurt
2439 N Harrison St, Arlington, VA 22207
(703) 533-3663
Zinga Frozen Yogurt
2914 N Sycamore St, Arlington, VA 22207
(703) 300-9074
Sweet Frog Falls Church - Baileys Crossroads
5841a Crossroad Center Way, Falls Church, VA 22041
Welcome to sweetFrog in Falls Church, VA. Located in the Baileys Crossroads shopping center, our goal is to create the best frozen yogurt experience you've ever had!
(703) 998-0066
Josie's Self Serve Frozen Yogurt
10625 Braddock Rd, Fairfax, VA 22032
(571) 490-7780
Red Mango
2831 Clarendon Blvd, Arlington, VA 22201
(571) 431-7359
Pinkberry Midatlantic LLC
1220 N Fillmore St, Arlington, VA 22201
(703) 312-9433


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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