LP17673-2
Yogurt
Active
Description
A slightly acid milk food produced by fermentation due to the combined action of Lactobacillus acidophilus and Streptococcus thermophilus. Source: National Library of Medicine, MeSH 2006
Basic Part Properties
- Part Name
- Yogurt
- Part Display Name
- Yogurt
- Part Type
- Component (Describes the core component or analyte measured)
- Created On
- 2000-05-04
- Construct for LOINC Short Name
- Yogurt
LOINC Terminology Service (API) using HL7® FHIR® Get Info
Requests to this service require a free LOINC username and password. Below is a sample of the possible capabilities. See the LOINC Terminology Service documentation for more information.
Language Variants Get Info
| Tag | Language | Translation |
|---|---|---|
| zh-CN | Chinese (China) | 酸乳酪 Synonyms: 乳酪; |
| fr-CA | French (Canada) | Yogourt |
| et-EE | Estonian (Estonia) | Jogurt |
| es-ES | Spanish (Spain) | Yogur |
| it-IT | Italian (Italy) | Yogurt |
| tr-TR | Turkish (Turkey) | Yoğurt |
| ru-RU | Russian (Russian Federation) | Йогурт |
| nl-NL | Dutch (Netherlands) | yoghurt |
| fr-BE | French (Belgium) | Yogourt |
| fr-FR | French (France) | Yaourt |
| pl-PL | Polish (Poland) | Jogurt |
| el-GR | Greek (Greece) | Γιαούρτι Synonyms: Γιαούρτι |
LOINC Copyright
Copyright © Regenstrief Institute, Inc. All Rights Reserved. To the extent included herein, the LOINC table and LOINC codes are copyright © Regenstrief Institute, Inc. and the Logical Observation Identifiers Names and Codes (LOINC) Committee. See https://