Preferred term
acid whey
Definition
A complete explanation of the intended meaning of a concept- 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.
- El suero ácido es el producto lácteo líquido obtenido durante la elaboración del queso, la caseína o productos similares, mediante la separación de la cuajada tras la coagulación de la leche y/o los productos derivados de la leche. La coagulación se produce, principalmente, por acidificación.
- Le sérum acide est le produit laitier liquide obtenu durant la fabrication du fromage, de la caséine ou de produits similaires par séparation du caillé après coagulation du lait et/ou des produits dérivés du lait. La coagulation est principalement obtenue par acidification.
Broader concept
Broader conceptIn other languages
Terms for the concept in other languages.English
-
acid whey
- Created
- 2018-10-11T18:15:37.302+02:00
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- aee9e744
-
sour whey
- Created
- 2018-10-11T18:15:40.141+02:00
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- dbf0f148
French
-
lactosérum acide
- Created
- 2018-10-11T18:15:38.59+02:00
- Last modified
- 2021-05-24T17:34:42Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- aee9e744
Spanish
-
Lactosuero ácido
- Created
- 2018-10-11T18:15:38.262+02:00
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- aee9e744
URI
http://aims.fao.org/aos/agrovoc/c_aee9e744