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Glenview, Illinois - Yogurt search results Premier Listings

Fabbri Sausage Manufacturing Co., Inc.
Specializing in Custom Processed Pork.
Greek Yogurt
FAGE #1 yogurt in Greece™ Explore all the Delicious Flavors!
Yoplait® Yogurt
Yoplait® Yogurt - Natural Colors, Flavors, And Sweeteners. So Good!
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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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Red Mango
1615 Milwaukee Ave Ste 105, Glenview, IL 60025
(224) 567-8508
Love's Yogurt
2739 Pfingsten Rd, Glenview, IL 60026
(847) 272-7722
Menchies-Glenview
1364 Patriot Blvd, Glenview, IL 60026
(847) 834-0416
Yogen Fruz Cafe
1350 Shermer Rd, Northbrook, IL 60062
(847) 559-9945
Red Mango
2171 Northbrook Ct, Northbrook, IL 60062
(847) 559-6473
Yogli Mogli Forzen Yogurts
8200 W Oakton St, Niles, IL 60714
(847) 696-7240
Love's Yogurt Wilmette
122 Skokie Blvd, Wilmette, IL 60091
(847) 256-9478
Red Mango
5230 Dempster St, Skokie, IL 60077
(847) 967-1300
Yourgurt
10 S Northwest Hwy, Park Ridge, IL 60068
(847) 518-5322
Menchiespark Ridge
110 N Northwest Hwy, Park Ridge, IL 60068
(847) 696-7550
Menchies
1027 N Elmhurst Rd, Mount Prospect, IL 60056
(224) 735-2296
Red Mango
809 Davis St, Evanston, IL 60201
(847) 866-0998
Freshens Premium Yogurt
3333 W Touhy Ave Unit Vc1, Lincolnwood, IL 60712
(847) 677-3907
Yogurtland
1568 E Lake Cook Rd, Wheeling, IL 60090
(847) 229-3882
Forever Yogurt
1739 Sherman Ave, Evanston, IL 60201
(224) 999-7903


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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