Information sur le concept
TERME PRÉFÉRENTIEL
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Date de création: 2018-10-11T18:15:35.442+02:00
Date de dernière modification: 2021-05-24T17:34:42Z
skos:notation: 28e9618d
DÉFINITION
-
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.
(tr)
Source: http://www.mevzuat.gov.tr/Metin.Aspx?MevzuatKod=9.5.20523&MevzuatIliski=0&sourceXmlSearch=peynir
Date de création: 10/3/18
-
Producto sólido o semisólido obtenido por la concentración de suero, con o sin adición de leche, nata (crema) u otras materias de origen lácteo, y el moldeo del suero concentrado.
(es)
Date de création: 10/10/18
-
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.
(en)
Date de création: 6/28/18
CONCEPT GÉNÉRIQUE
- fromage (fr)
CONCEPTS PLUS SPÉCIFIQUES
- fromage Dolaz (fr)
- fromage Lor (fr)
- ricotta (fr)
EST FAIT DE
- lactosérum (fr)
TRADUCTIONS
-
whey cheese
Date de création: 2018-06-28T10:31:32Z
Date de dernière modification: 2018-06-29T12:13:30Z
skos:notation: 28e9618d
anglais
-
arabe
-
chinois
-
Queso de suero
Date de création: 2018-06-28T10:32:22Z
Date de dernière modification: 2018-06-29T12:13:30Z
skos:notation: 28e9618d
espagnol
-
géorgien
-
italien
-
roumain
-
russe
-
turc
URI
http://aims.fao.org/aos/agrovoc/c_28e9618d
{{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}}