Concept information
PREFERRED TERM

void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 1986-08-28T00:00:00Z
Last modified: 2021-05-24T17:34:42Z
skos:notation: 9513
DEFINITION
-
Buttermilk is the nearly milkfat-free fluid remaining from the butter-making process (i.e., the churning
fermented or non-fermented milk and cream). Buttermilk is also produced by fermentation of fluid skim
milk, either by spontaneous souring by the action of lactic acid-forming or aroma-forming bacteria, or by
inoculation of heated milk with pure bacterial cultures (cultured buttermilk).Buttermilk may be pasteurized
or sterilized.
(en)Created: 10/11/18
-
Süt kremasından tereyağı ayrıldıktan sonra kalan, yayık ayranı olarak da adlandırılan süt ürünü.
(tr)Source: http://www.tubaterim.gov.tr
Created: 10/3/18
BROADER CONCEPT
- produit laitier (fr)
IN OTHER LANGUAGES
-
Arabic
-
Chinese
-
Czech
-
Danish
-
Dutch
-
English
-
Finnish
-
Georgian
-
German
-
Hindi
-
Hungarian
-
Italian
-
Japanese
-
Korean
-
Lao
-
kjernemelkCreated: 2018-10-11T15:30:16.903+02:00
Last modified: 2019-05-02T11:39:32.791+02:00
skos:notation: 9513
Norwegian Bokmål
-
Norwegian Nynorsk
-
Persian
-
آبدوغCreated: 2007-04-20T00:00:00Z
skos:notation: 63556
-
Polish
-
Portuguese
-
Russian
-
Slovak
-
Spanish
-
Swahili
-
Swedish
-
Thai
-
Turkish
URI
http://aims.fao.org/aos/agrovoc/c_9513
{{toUpperCase label}}
{{#each values }} {{! loop through ConceptPropertyValue objects }}
{{#if prefLabel }}
{{/if}}
{{/each}}
{{#if notation }}{{ notation }} {{/if}}{{ prefLabel }}
{{#ifDifferentLabelLang lang }} ({{ lang }}){{/ifDifferentLabelLang}}
{{#if vocabName }}
{{ vocabName }}
{{/if}}