Agrotermos

Término preferido

Requesón

Curds are a dairy product obtained by coagulating milk in a process called curdling. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds.

Producto lácteo

francés

Creado

1987-05-25T00:00:00Z

Última modificación

2021-05-24T17:34:42Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

skos:notation

10209

caillebotte

inglés

Creado

1981-01-26T00:00:00Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

skos:notation

10209

curd

portugués

Creado

2023-08-28T17:26:42Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

skos:notation

10209

coalhada

portugués (Brasil)

Creado

2023-08-28T17:26:42Z

void:inDataset

http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc

skos:notation

10209

coalhada

URI

http://aims.fao.org/aos/agrovoc/c_10209

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Creado 11/20/11, 20:31, última modificación 8/12/25, 09:47