Yogurt: A slightly acid milk food produced by fermentation due to the combined action of Lactobacillus acidophilus and Streptococcus thermophilus.Dairy Products: Raw and processed or manufactured milk and milk-derived products. These are usually from cows (bovine) but are also from goats, sheep, reindeer, and water buffalo.Lactobacillus delbrueckii: A species of gram-positive, rod-shaped, facultatively anaerobic bacteria. capable of producing LACTIC ACID. It is important in the manufacture of fermented dairy products.Lactose Intolerance: The condition resulting from the absence or deficiency of LACTASE in the MUCOSA cells of the GASTROINTESTINAL TRACT, and the inability to break down LACTOSE in milk for ABSORPTION. Bacterial fermentation of the unabsorbed lactose leads to symptoms that range from a mild indigestion (DYSPEPSIA) to severe DIARRHEA. Lactose intolerance may be an inborn error or acquired.Streptococcus thermophilus: A species of thermophilic, gram-positive bacteria found in MILK and milk products.Milk: The white liquid secreted by the mammary glands. It contains proteins, sugar, lipids, vitamins, and minerals.Probiotics: Live microbial DIETARY SUPPLEMENTS which beneficially affect the host animal by improving its intestinal microbial balance. Antibiotics and other related compounds are not included in this definition. In humans, lactobacilli are commonly used as probiotics, either as single species or in mixed culture with other bacteria. Other genera that have been used are bifidobacteria and streptococci. (J. Nutr. 1995;125:1401-12)Lactobacillus: A genus of gram-positive, microaerophilic, rod-shaped bacteria occurring widely in nature. Its species are also part of the many normal flora of the mouth, intestinal tract, and vagina of many mammals, including humans. Pathogenicity from this genus is rare.Bifidobacterium: A rod-shaped, gram-positive, non-acid-fast, non-spore-forming, non-motile bacterium that is a genus of the family Bifidobacteriaceae, order Bifidobacteriales, class ACTINOBACTERIA. It inhabits the intestines and feces of humans as well as the human vagina.Lactose: A disaccharide of GLUCOSE and GALACTOSE in human and cow milk. It is used in pharmacy for tablets, in medicine as a nutrient, and in industry.Lactobacillus acidophilus: A species of gram-positive, rod-shaped bacteria isolated from the intestinal tract of humans and animals, the human mouth, and vagina. This organism produces the fermented product, acidophilus milk.Encyclopedias as Topic: Works containing information articles on subjects in every field of knowledge, usually arranged in alphabetical order, or a similar work limited to a special field or subject. (From The ALA Glossary of Library and Information Science, 1983)IcelandCheese: A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.Cacao: A tree of the family Sterculiaceae (or Byttneriaceae), usually Theobroma cacao, or its seeds, which after fermentation and roasting, yield cocoa and chocolate.Vibrissae: Stiff hairs projecting from the face around the nose of most mammals, acting as touch receptors.Candy: Sweet food products combining cane or beet sugars with other carbohydrates and chocolate, milk, eggs, and various flavorings. In the United States, candy refers to both sugar- and cocoa-based confections and is differentiated from sweetened baked goods; elsewhere the terms sugar confectionary, chocolate confectionary, and flour confectionary (meaning goods such as cakes and pastries) are used.Baseball: A competitive nine-member team sport including softball.Physicochemical Processes: Physical reactions involved in the formation of or changes in the structure of atoms and molecules and their interactions.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Ice Cream: A frozen dairy food made from cream or butterfat, milk, sugar, and flavorings. Frozen custard and French-type ice creams also contain eggs.Photography: Method of making images on a sensitized surface by exposure to light or other radiant energy.Visitors to Patients: Patients' guests and rules for visiting.Vitis: A plant genus in the family VITACEAE, order Rhamnales, subclass Rosidae. It is a woody vine cultivated worldwide. It is best known for grapes, the edible fruit and used to make WINE and raisins.Fruit: The fleshy or dry ripened ovary of a plant, enclosing the seed or seeds.New YorkFalconiformes: An order of diurnal BIRDS of prey, including EAGLES; HAWKS; buzzards; vultures; and falcons.New York CityPeriodicals as Topic: A publication issued at stated, more or less regular, intervals.Advertising as Topic: The act or practice of calling public attention to a product, service, need, etc., especially by paid announcements in newspapers, magazines, on radio, or on television. (Random House Unabridged Dictionary, 2d ed)ArchivesMangifera: A plant genus of the family ANACARDIACEAE best known for the edible fruit.Cookbooks as Topic: Set of instructions about how to prepare food for eating using specific instructions.Anacardiaceae: The sumac plant family in the order Sapindales, subclass Rosidae, class Magnoliopsida. They are tropical and subtropical trees, shrubs, and woody vines that have resin ducts in the bark. The sap of many of the species is irritating to the skin.Carica: A plant genus of the family Caricaceae, order Violales, subclass Dilleniidae, class Magnoliopsida. It is the source of edible fruit and PAPAIN.Hydrolyzable Tannins: Polymeric derivatives of GALLIC ACID that are esters of a sugar.Trichlorfon: An organochlorophosphate cholinesterase inhibitor that is used as an insecticide for the control of flies and roaches. It is also used in anthelmintic compositions for animals. (From Merck, 11th ed)Vegetables: A food group comprised of EDIBLE PLANTS or their parts.Preservatives, Pharmaceutical: Substances added to pharmaceutical preparations to protect them from chemical change or microbial action. They include ANTI-BACTERIAL AGENTS and antioxidants.Food Preservatives: Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods.Chickens: Common name for the species Gallus gallus, the domestic fowl, in the family Phasianidae, order GALLIFORMES. It is descended from the red jungle fowl of SOUTHEAST ASIA.Refrigeration: The mechanical process of cooling.Drug Storage: The process of keeping pharmaceutical products in an appropriate location.Pregnancy: The status during which female mammals carry their developing young (EMBRYOS or FETUSES) in utero before birth, beginning from FERTILIZATION to BIRTH.Food Storage: Keeping food for later consumption.United StatesChlorofluorocarbons, Methane: A group of methane-based halogenated hydrocarbons containing one or more fluorine and chlorine atoms.Silk: A continuous protein fiber consisting primarily of FIBROINS. It is synthesized by a variety of INSECTS and ARACHNIDS.Soy Milk: A beverage prepared from SOYBEANS.Prunus: A plant genus in the family ROSACEAE, order Rosales, subclass Rosidae. It is best known as a source of edible fruits such as apricot, plum, peach, cherry, and almond.Parenteral Nutrition: The administering of nutrients for assimilation and utilization by a patient who cannot maintain adequate nutrition by enteral feeding alone. Nutrients are administered by a route other than the alimentary canal (e.g., intravenously, subcutaneously).Isoflavones: 3-Phenylchromones. Isomeric form of FLAVONOIDS in which the benzene group is attached to the 3 position of the benzopyran ring instead of the 2 position.Parenteral Nutrition, Total: The delivery of nutrients for assimilation and utilization by a patient whose sole source of nutrients is via solutions administered intravenously, subcutaneously, or by some other non-alimentary route. The basic components of TPN solutions are protein hydrolysates or free amino acid mixtures, monosaccharides, and electrolytes. Components are selected for their ability to reverse catabolism, promote anabolism, and build structural proteins.