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Milk and Yogurt

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Milk and Yogurt

Milk vs. Yogurt

Milk is a white liquid produced by the mammary glands of mammals. Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.

Similarities between Milk and Yogurt

Milk and Yogurt have 41 things in common (in Unionpedia): Almond milk, Bifidobacterium, Buttermilk, Carbohydrate, Coconut milk, Curd, Dairy product, Diarrhea, Domestic yak, Fermentation in food processing, Fermented milk products, Goat, Honey, Kefir, Kumis, Lactic acid, Lactobacillus, Lactose, List of dairy products, Mesopotamia, Pathogen, Protein, Ramadan, Riboflavin, Rice milk, Selenium, Sour cream, Soy milk, Spinach, Taste, ..., Thiamine, Turkey, Veganism, Viili, Vitamin A, Vitamin B12, Vitamin D, Vitamin E, Vitamin K, Water buffalo, Whey. Expand index (11 more) »

Almond milk

Almond milk is a plant milk manufactured from almonds with a creamy texture and nutty flavor, although other types or brands are flavored in imitation of dairy milk.

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Bifidobacterium is a genus of gram-positive, nonmotile, often branched anaerobic bacteria.

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Buttermilk refers to a number of dairy drinks.

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A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).

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Coconut milk

Coconut milk is the liquid that comes from the grated meat of a mature coconut.

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Curds are a dairy product obtained by coagulating milk in a process called curdling.

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Dairy product

Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and humans.

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Diarrhea, also spelled diarrhoea, is the condition of having at least three loose or liquid bowel movements each day.

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Domestic yak

The domestic yak (Bos grunniens) is a long-haired domesticated bovid found throughout the Himalayan region of the Indian subcontinent, the Tibetan Plateau and as far north as Mongolia and Russia.

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Fermentation in food processing

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.

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Fermented milk products

Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.

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The domestic goat (Capra aegagrus hircus) is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe.

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Honey is a sweet, viscous food substance produced by bees and some related insects.

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Kefir or kephir, alternatively milk kefir or búlgaros, is a fermented milk drink that originated in the Caucasus Mountains made with kefir "grains", a yeast/bacterial fermentation starter.

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Kumis (also spelled kumiss or koumiss or kumys, see other transliterations and cognate words below under terminology and etymology - Қымыз, qımız) is a fermented dairy product traditionally made from mare's milk.

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Lactic acid

Lactic acid is an organic compound with the formula CH3CH(OH)COOH.

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Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria.

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Lactose is a disaccharide.

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List of dairy products

This is a list of dairy products.

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Mesopotamia is a historical region in West Asia situated within the Tigris–Euphrates river system, in modern days roughly corresponding to most of Iraq, Kuwait, parts of Northern Saudi Arabia, the eastern parts of Syria, Southeastern Turkey, and regions along the Turkish–Syrian and Iran–Iraq borders.

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In biology, a pathogen (πάθος pathos "suffering, passion" and -γενής -genēs "producer of") or a '''germ''' in the oldest and broadest sense is anything that can produce disease; the term came into use in the 1880s.

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Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.

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Ramadan (رمضان,;In Arabic phonology, it can be, depending on the region. also known as Ramazan, romanized as Ramzan, Ramadhan, or Ramathan) is the ninth month of the Islamic calendar, and is observed by Muslims worldwide as a month of fasting (Sawm) to commemorate the first revelation of the Quran to Muhammad according to Islamic belief.

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Riboflavin, also known as vitamin B2, is a vitamin found in food and used as a dietary supplement.

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Rice milk

Rice milk is a grain milk made from rice.

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Selenium is a chemical element with symbol Se and atomic number 34.

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Sour cream

Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.

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Soy milk

Soy milk or soymilk is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates.

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Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia.

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Taste, gustatory perception, or gustation is one of the five traditional senses that belongs to the gustatory system.

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Thiamine, also known as thiamin or vitamin B1, is a vitamin found in food, and manufactured as a dietary supplement and medication.

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Turkey (Türkiye), officially the Republic of Turkey (Türkiye Cumhuriyeti), is a transcontinental country in Eurasia, mainly in Anatolia in Western Asia, with a smaller portion on the Balkan peninsula in Southeast Europe.

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Veganism is the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals.

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Viili (Finnish) or filbunke (Swedish, or simply fil) is a mesophilic fermented milk product found in Finland that originated in Scandinavia.

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Vitamin A

Vitamin A is a group of unsaturated nutritional organic compounds that includes retinol, retinal, retinoic acid, and several provitamin A carotenoids (most notably beta-carotene).

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Vitamin B12

Vitamin B12, also called cobalamin, is a water-soluble vitamin that is involved in the metabolism of every cell of the human body: it is a cofactor in DNA synthesis, and in both fatty acid and amino acid metabolism.

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Vitamin D

Vitamin D is a group of fat-soluble secosteroids responsible for increasing intestinal absorption of calcium, magnesium, and phosphate, and multiple other biological effects.

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Vitamin E

Vitamin E is a group of eight compounds that include four tocopherols and four tocotrienols.

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Vitamin K

Vitamin K is a group of structurally similar, fat-soluble vitamins that the human body requires for complete synthesis of certain proteins that are prerequisites for blood coagulation (K from Koagulation, Danish for "coagulation") and which the body also needs for controlling binding of calcium in bones and other tissues.

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Water buffalo

The water buffalo (Bubalus bubalis) or domestic Asian water buffalo is a large bovid originating in South Asia, Southeast Asia, and China.

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Whey is the liquid remaining after milk has been curdled and strained.

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The list above answers the following questions

Milk and Yogurt Comparison

Milk has 384 relations, while Yogurt has 214. As they have in common 41, the Jaccard index is 6.86% = 41 / (384 + 214).


This article shows the relationship between Milk and Yogurt. To access each article from which the information was extracted, please visit:

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