Vertaling van "natural yoghurt " (Engels → Frans) :

TERMINOLOGIE

natural yoghurt
yoghourt naturel

natural set yoghurt | plain natural yoghurt | whole milk yoghurt
yoghourt au lait entier

fat-free yoghurt (1) | skimmed yoghurt (2) | non-fat yoghurt (3)
yogourt maigre | yogourt écrémé

yogurt culture | yoghurt culture | yogurt starter culture | yoghurt starter culture | yogurt starter | yoghurt starter | starter culture
culture de yogourt | culture de yaourt

natural yogurt [ plain yogourt | plain yoghurt | plain yogurt ]
yogourt nature [ yaourt nature | yoghourt nature ]

drained yoghurt | strained yoghurt
yoghourt égoutté

cream-enriched yoghurt (1) | yoghurt with added cream (2)
yogourt à la crème

semi-skimmed yoghurt (1) | partly skimmed yoghurt (2)
yogourt partiellement écrémé

frozen yogurt | frozen yoghurt | ice cream yogurt | ice cream yoghurt
yogourt glacé | yoghourt glacé | glace au yogourt | glace au yoghourt | yaourt glacé | glace au yaourt | yogourt congelé | yoghourt congelé | yaourt congelé

yogurt shake | yoghurt shake | yogurt smoothie | yoghurt smoothie
yogourt frappé | yogourt fouetté | yaourt frappé | yaourt fouetté

IN-CONTEXT TRANSLATIONS

Furthermore, we have concrete arguments to justify that the consumption of drinking milk is falling; cheese and natural yoghurts are second best alternative due to intolerances to lactose.
Nous disposons en outre d'arguments concrets indiquant que la consommation de lait est en chute; le fromage et les yaourts naturels sont de bonnes solutions de repli en cas d'intolérance au lactose.

2. Microbial cultures that are used to produce fermented products (e.g. yoghurt, cheese, sausages, sauerkraut) are not to be considered as enzymes or additives, although they are- by nature- able to produce them.
2. Les cultures microbiennes utilisées pour la production de produits fermentés (yaourts, fromages, saucisses, choucroute, etc.) ne doivent pas être considérées comme des enzymes ou des additifs même si, de par leur nature, elles sont en mesure de les produire.

It was proposedd that designations such as "milk", "cheese", "yoghurt" should be reserved for milk products of defined origin, nature and composition.
Par ce reglement, il est propose de reserver aux produits laitiers definis conformement a l'origine, la nature et la composition, etc. les denominations telles que "lait", "fromage", "yaourts", etc.