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Independence, 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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Handel's Homemade Ice Cream & Yogurt
5050 Turney Rd, Cleveland, OH 44125
(216) 518-0504
Handel's Homemade Ice Cream & Yogurt
403 E Royalton Rd, Broadview Heights, OH 44147
(440) 746-9100
Menchie's Frozen Yogurt
4748 Ridge Rd, Cleveland, OH 44144
(216) 739-4860
Lemon Berry Frozen Yogurt
8483 Chippewa Rd, Brecksville, OH 44141
(440) 526-6999
Menchie's Frozen Yogurt
28699 Chagrin Blvd, Beachwood, OH 44122
(216) 591-1740
Kiwispoon Frozen Yogurt
1854 Coventry Rd, Cleveland, OH 44118
(216) 321-1588
Piccadilly Artisan Yogurt
1765 Coventry Rd, Cleveland, OH 44118
(216) 321-7422
Yogurt Treats Cedar LLC
13905 Cedar Rd, Cleveland, OH 44118
(216) 862-4827
Lemonberry Frozen Yogurt
12927 Pearl Rd, Strongsville, OH 44136
(440) 238-0793
Mencie's Frozen Yogurt
15008 Detroit Ave, Lakewood, OH 44107
(216) 221-8226
Yogurt VI
18086 Royalton Rd, Strongsville, OH 44136
(440) 238-0991
Menchie's
14224 Pearl Rd, Strongsville, OH 44136
(440) 638-4513
Menchie's Frozen Yogurt
34200 Aurora Rd, Solon, OH 44139
(440) 600-7156
Menchie's Frozen Yogurt
1288 Som Center Rd, Cleveland, OH 44124
(440) 461-1557
Frozen Oasis Yogurt Shop
8870 Darrow Rd Ste F102b, Twinsburg, OH 44087
(330) 998-6790


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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