Phenomena and Processes

Yogurt

A slightly acid milk food produced by fermentation due to the combined action of Lactobacillus acidophilus and Streptococcus thermophilus.

National Library of MedicineMedical Subject Headings2026

Structured Summary

Abstract

A slightly acid milk food produced by fermentation due to the combined action of Lactobacillus acidophilus and Streptococcus thermophilus.

MeSH Record

Classification

Broader headings

Related Concepts

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MeSH Record

Synonyms

1 entry terms
  • Yoghurt

MeSH Record

Aspects Covered

14 allowable subheadings

Indexed with the subheadings adverse effects, analysis, classification, economics, history, microbiology, parasitology, poisoning, radiation effects, standards, statistics & numerical data, supply & distribution, toxicity, virology.

MeSH Record

History Note

91(78); was see under DAIRY PRODUCTS 1978-90

MeSH Record

Previous Indexing

  • Dairy Products (1966-1977)

MeSH Hierarchy

Tree Numbers

  1. G07.203.100w.700w.313w.888w
  2. G07.203.200w.500w.888w
  3. G07.203.300w.350w.300w.888w
  4. J02.350w.500w.888w
  5. J02.500w.350w.300w.888w

AMA Style

References

  1. National Library of Medicine. Yogurt. Medical Subject Headings (MeSH). 2026. Unique ID D015014. http://id.nlm.nih.gov/mesh/2026/D015014
  2. Yogurt. In: Wikipedia. https://en.wikipedia.org/wiki/Yogurt
  3. Yogurt. In: Wikidata. https://www.wikidata.org/wiki/Q13317