Concept information
PREFERRED TERM

void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2018-10-11T18:15:38.59+02:00
Last modified: 2021-05-24T17:34:42Z
skos:notation: aee9e744
DEFINITION
-
Acid whey is the fluid milk product obtained during the manufacture of cheese, casein or similar products by
separation from the curd after coagulation of milk and/or of products obtained from milk. Coagulation is
obtained, principally, by acidification.
(en)Created: 10/10/18
BROADER CONCEPT
- lactosérum (fr)
IN OTHER LANGUAGES
-
Arabic
-
Chinese
-
Czech
-
English
-
sour wheyCreated: 2018-10-11T18:15:40.141+02:00
skos:notation: dbf0f148
-
German
-
Italian
-
Norwegian Bokmål
-
Romanian
-
Russian
-
Spanish
-
Turkish
-
ekşi peyniraltı suyuCreated: 2019-02-07T15:23:38.677+01:00
skos:notation: e8189933
URI
http://aims.fao.org/aos/agrovoc/c_aee9e744
{{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}}