Plain yogurt, fresh blueberries: healthy and heavenly. Photo by Robyn Mackenzie | IST.

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February 2005
Updated July 2008

Product Reviews / Main Nibbles / Cheese-Butter-Yogurt

Yogurt Glossary

Page 3: Terms O To Z

Master these yogurt terms and definitions and you’ll be part of the language of fine “culture.” Let us know if you’d like to suggest additional yogurt terms or definitions. Also see our Probiotics Glossary and Glossary Of Organic Terms. This is Page 3 of a three-page glossary.

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ORGANIC

Certified USDA organic. This means that the product adheres to the standards of the U.S. Department of Agriculture’s National Organics Program, which includes no antibiotics or hormones used on the cows and no pesticides or chemical fertilizers on the land or feed. See our Organic Glossary for a full explanation of the different types of organic certification.

PASTEURIZED

Milk (or other liquid) that is heated to kill harmful bacteria. In the process, the beneficial bacteria are killed as well, which is why some cheesemakers prefer to make their cheese from raw (unpasteurized) milk. Since the U.S. Department of Agriculture prohibits the sale of raw milk products that are aged less than 60 days. raw milk, yogurt and fresh cheese cannot be sold at retail.

PECTIN

A fruit derivative that is used to jell, thicken, stabilize, and/or increase the shelf life of various foods including commercially-distributed yogurts. Other additives used to thicken yogurt include gelatin, gums, and starches.

Plain yogurt. Photograph courtesy of FAGE Total Yogurt.

PLAIN or UNFLAVORED YOGURT The original yogurt “flavor,” it can be made from cow, sheep, or goat milk.  The calories per serving will vary depending on the animal milk source; and whether the yogurt is made from whole milk, low fat milk (2%), or fat-free milk (0%). Production techniques, e.g. straining, which remove moisture and creates a denser product, can also slightly impact calories for equivalent serving sizes.

PREBIOTIC or PREBIOTICS

Prebiotics are a food source for probiotic bacteria, to make them more effective. Some prebiotics have been shown to enhance the absorption of important minerals like calcium. They can take the form of items commonly added to foods, such as dietary fiber.

PROBIOTIC

Having probiotic (friendly) bacteria like Bifidobacterium bifidus, L. acidophilus, L. bulgaricus, L. casei and S. thermophilus.

PROBIOTICS

Probiotics are the healthy bacteria found among the intestinal microbiota, the living microorganisms in the intestinal tract that are necessary for proper digestive health. They are responsible for protective effects, including healthy turnover of cells in the intestinal tract, production of essential nutrients such as short-chain fatty acids and amino acids, stimulation of intestinal immunity and prevention of overgrowth of harmful organisms. Probiotics can also be found in fermented food products such as yogurt and in supplements. Research has only begun to scratch the surface about the health benefits of probiotics, but suggests that consumption of probiotics may positively enhance the immune response and allow for improved resistance to infectious diseases. There may be a strong indication for the use of probiotics in the treatment of numerous gastrointestinal diseases, including irritable bowel syndrome. Read our detailed article on probiotic foods and the sequel probiotics article, plus our Probiotics Glossary.
Shown: Chobani Greek Yogurt, a probiotic yogurt. Read our review.

PRESERVATIVES

The best yogurt brands have no preservatives, and are fresher. Preservatives are added to extend the shelf life of a yogurt.

SMOOTHIE

A beverage of fruit and yogurt with the consistency of a milkshake, but much healthier: the concentration of calcium and beneficial bacteria in the yogurt blends with fiber and vitamins in the fruit. Blend 1/2 cup of diced fruit with 3/4 cup of yogurt
and 1 cup of milk. Wheat germ, grains and other nutrients can be added. See also liquid yogurt.

STREPTOCOCCUS THERMOPHILUS or S. THERMOPHILUS

One of the two special strains of bacteria, along with Lactobacillus bulgaricus, used to make yogurt. These are the “yogurt cultures” added to milk to curdle it.

STRAINED YOGURT or GREEK-STYLE YOGURT

Yogurt that has been strained to remove excess moisture, resulting in a product that is very thick and creamy. It may be made from cow’s, sheep’s or goat’s milk. It can have up to 8% butterfat, compared to 5% for other whole milk yogurts. In addition, cream may be added for extra richness. Because yogurt made in Greece is strained, other strained yogurts are often referred to as “Greek-style.”

SUNDAE-STYLE

Fruit-flavored yogurt in which the fruit is at the bottom of the container and must be stirred into the plain yogurt on top of it. See also Swiss-Style.

SWISS-, FRENCH-, or CUSTARD-STYLE YOGURT

Fruit-flavored yogurt with a custard-like consistency in which the fruit is already mixed in and distributed evenly throughout. Swiss-style yogurt is very creamy and not as thick as other styles.  It often has pectin or gelatin added for extra body. In contrast, see sundae-style yogurt.

WHOLE-MILK YOGURT Plain whole-milk yogurt has at least 3.5% milk fat; especially rich yogurts can contain 5%, and Greek or Mediterranean styles up to 8%. A typical brand can contain six to eight grams of fat and 225 to 250 calories per eight-ounce serving. Some brands of whole milk yogurt, called farm-style, have a layer of rich yogurt cream on top. YOGURT or YOGHURT A fermented milk food that is made by adding two specific bacterial cultures to warm milk. Yogurt available in the U.S. is made from the milk of cows, sheep, goats, and water buffalo; but can be made from the milk of any mammal. In other parts of the world, e.g., it is made from camel or yak milk. Dairy-free yogurt is made from soy milk.

Yogurt can be made from the milk of any mammal, but cow's milk is the most popular.  Photo courtesy of Cabot Creamery Cooperative.