Jogurt (z tur. yo?urt), mleko bułgarskie - produkt mleczarski o dość gęstej konsystencji, o barwie białej lub lekko kremowej i lekko kwaśnym smaku. Otrzymywany jest z mleka, w którym przez 4-7 godzin w temperaturze 42-45 °C rozwijają się bakterie termofilne z gatunków Lactobacillus delbrueckii ssp. bulgaricus oraz Streptococcus salivarius ssp. thermophilus. Określenie ?jogurt? jest zastrzeżone dla produktu zawierającego żywe kultury bakterii jogurtowych w ilości nie mniejszej niż 10 mln komórek/1 ml.
Cukier spożywczy - na ogół pod tą nazwą występuje sacharoza produkowana z trzciny cukrowej (cukier trzcinowy), bądź z buraków cukrowych (cukier buraczany).
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