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Fort Pierce, Florida - 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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Red Mango
5430 Military Trl Ste 60, Jupiter, FL 33458
Come treat yourself! We offer all-natural, nonfat frozen yogurt, smoothies, fruit parfaits, and probiotic iced teas. Serve yourself! We offer a full topping bar. Stop in for a visit today!
(561) 275-2822
YoCIty Frozen Yogurt
3120 Kirkman Rd, Orlando, FL 32811
We handpick the best and most popular flavors. Our knowledge and experience is gained from tasting over 40 flavors from around the world. All our products start with premium quality ingredients.
(407) 299-6334
Tutti Frutti
1787 Nw Saint Lucie West Blvd, Port Saint Lucie, FL 34986
(772) 336-3386
Tutti Frutti Traditions
10789 Sw Tradition Sq, Port Saint Lucie, FL 34987
(772) 345-2289
Subway $ Tcby
1760 94th Dr, Vero Beach, FL 32966
(772) 794-3411
Brain Freeze
2217 7th Ave, Vero Beach, FL 32960
(772) 492-9356
CHI Chis Yogurt
865 16th Pl, Vero Beach, FL 32960
(772) 794-0704
Tutti Frutti
1091 Se Port St Lucie Blvd, Port Saint Lucie, FL 34952
(772) 398-0303
You Say When Yogurt Shop
3189 Nw Federal Hwy, Jensen Beach, FL 34957
(772) 232-6273
Orange Leaf Frozen Yogurt
2111 Se Federal Hwy, Stuart, FL 34994
(772) 221-9186
Tcby
13515 Us Highway 1, Sebastian, FL 32958
(772) 388-0844
Tutti Frutti
3115 Sw Martin Downs Blvd, Palm City, FL 34990
(772) 223-9099
Sunday's Frozen Yogurt
2525 Military Trl, Jupiter, FL 33458
(561) 277-9807
Ashdans Yogurt Cafe
7100 Fairway Dr Ste 60, Palm Beach Gardens, FL 33418
(561) 627-1037
Menchie's Frozen Yogurt
5100 Pga Blvd, Palm Beach Gardens, FL 33418
(561) 627-9800


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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