Preferred term
- Created
- 2018-06-28T10:31:32Z
- Last modified
- 2018-06-29T12:13:30Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 28e9618d
whey cheese
Definition
A complete explanation of the intended meaning of a concept- Les fromages de lactosérum sont des produits solides, semi-solides ou à pâte molle principalement obtenus par l’un des procédés suivants: (1) la concentration du lactosérum et le moulage du produit concentré; (2) la coagulation à chaud du lactosérum avec ou sans adjonction d’acide.
- Se entiende por queso de suero los productos sólidos, semisólidos o blandos obtenidos principalmente por medio de uno de los siguientes procesos: 1) la concentración de suero y el moldeo del suero concentrado; 2) la coagulación térmica del suero con la adición de ácido o sin ella.
- 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.
Broader concept
Broader conceptNarrower concepts
Narrower concepts.Scope note
Notes about the usage and scope of the concept.- For the whey alone removed during cheesemaking USE cheese whey <c_35804>.
In other languages
Terms for the concept in other languages.French
-
fromage de lactosérum
- Created
- 2018-10-11T18:15:35.442+02:00
- Last modified
- 2021-05-24T17:34:42Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 28e9618d
Spanish
-
Queso de suero
- Created
- 2018-06-28T10:32:22Z
- Last modified
- 2018-06-29T12:13:30Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 28e9618d
URI
http://aims.fao.org/aos/agrovoc/c_28e9618d