Yoghurt. Fermented milk treated with Lactobacillus bulgaricus. It can be used as a savoury or sweet product which differs depending on the milk, the fermentation and the culture. This is a versatile and widely available product which bears the name "yoghurt" or "yogurt" in Denmark, Finland, Italy, the Netherlands, Norway, Spain, Sweden and the United Kingdom. The plural form is used to indicate different kinds of yoghurt. The partitive form, 'jogurttia´ is more often seen.