rohke kuivainesisaldusega hapupiim, mis saadakse eribakteritega hapendamisel
a semisolid, fermented milk product obtained by inoculating milk at body temperature with the yoghurt bacteria Lactobacillus bulgaricus, Streptococcus lactis, Thermobacterium yoghurti, etc., and then incubating it overnight (8 hours) at the same temperature
more or less liquid, resulting from the coagulation of milk
... Buttermilk, curdled milk and cream, yoghurt, kephir and other fermented milk or cream, whether or not concentrated or containing other sugar or other sweetening matter or flavoured or containing added fruit, nuts, or cocoa ...
