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... > mamül ürün > işlenmiş ürün > işlenmiş hayvansal ürün > süt ve süt ürünleri > peynir > peyniraltı suyu peynirleri

PREFERRED TERM

void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

Created: 2018-10-11T12:02:24.285+02:00

skos:notation: 28e9618d

peyniraltı suyu peynirleri  

DEFINITION

  • Les fromages de lactosérum sont des produits solides, semi-solides ou à pâte molle principalement obtenus par l’un des procédés suivants: (1) la concentration du lactosérum et le moulage du produit concentré; (2) la coagulation à chaud du lactosérum avec ou sans adjonction d’acide.

    Created: 4/12/24

    (fr)
  • Peyniraltı suyunda bulunan serum proteinlerinin belirli asitliklerde ısıl işlem etkisiyle denaturasyonu ve pıhtılaştırılması sonrasında serumdan ayrılmasıyla elde edilen çeşidine özgü karakteristik özellikler gösteren ve taze olarak tüketilen lor peyniri gibi peynirler.

    Source: http://www.mevzuat.gov.tr/Metin.Aspx?MevzuatKod=9.5.20523&MevzuatIliski=0&sourceXmlSearch=peynir

    Created: 10/3/18

    (tr)
  • Se entiende por queso de suero los productos sólidos, semisólidos o blandos obtenidos principalmente por medio de uno de los siguientes procesos: 1) la concentración de suero y el moldeo del suero concentrado; 2) la coagulación térmica del suero con la adición de ácido o sin ella.

    Created: 4/12/24

    (es)
  • Whey Cheeses are solid, semi-solid, or soft products which are principally obtained through either of the following processes: (1) the concentration of whey and the moulding of the concentrated product; (2) the coagulation of whey by heat with or without the addition of acid.

    Created: 6/28/18

    Last modified: 4/12/24

    (en)

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URI

http://aims.fao.org/aos/agrovoc/c_28e9618d

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RDF/XML TURTLE JSON-LD Created 6/28/18, last modified 4/12/24