Concept information
There is no term for this concept in this language.
PREFERRED TERM

DEFINITION
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Cheese is the ripened or unripened soft, semi-hard, hard, or extra-hard product, which may be coated, and in which the whey protein/casein ratio does not exceed that of milk, obtained by: (a) coagulating wholly or partly the protein of milk, skimmed milk, partly skimmed milk, cream, whey cream or buttermilk, or any combination of these materials, through the action of rennet or other suitable coagulating agents, and by partially draining the whey resulting from the coagulation; and/or (b) processing techniques involving coagulation of the protein of milk and/or products obtained from milk which give an end-product with similar physical, chemical and organoleptic characteristics as the product defined under (a). (en)
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Süt proteini kazeinin şirden mayası (rennet), mikrobiyal rennet ve peynir kültürü ile pıhtılaştırılması ve bu pıhtıdan peynir suyunun ayrılmasıyla elde edilen, klasik peynir üretim aşamalarının uygulandığı fermente süt ürünü.
(tr)Source: http://www.tubaterim.gov.tr
Created: 10/3/18
BROADER CONCEPT
- milk products (en)
NARROWER CONCEPTS
- cheese in brine (en)
- dil cheese (en)
- fresh cheese (en)
- goat cheese (en)
- hard cheese (en)
- mozzarella (en)
- processed cheese (en)
- sheep cheese (en)
- soft cheese (en)
- whey cheese (en)
INCLUDED IN
- animal source foods (en)
IS PRODUCED BY
- cheese-making (en)
IN OTHER LANGUAGES
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Arabic
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Chinese
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Czech
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Dutch
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English
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French
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Georgian
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German
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Hindi
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Hungarian
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Italian
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Japanese
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Korean
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Lao
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Norwegian Bokmål
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Persian
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Polish
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Portuguese
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Portuguese (Brazil)
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Romanian
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Russian
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Slovak
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Spanish
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Swahili
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Telugu
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Thai
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Turkish
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tulum peyniri
Created: 2018-06-22T07:34:38Z
Last modified: 2018-06-22T16:02:50Z
owl:deprecated: true
skos:notation: 7b5c692b
URI
http://aims.fao.org/aos/agrovoc/c_1507
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