Agrotermos

Término preferido

Queso ricotta

Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.

Queso de suero

francés

Creado

2018-06-29T08:39:27Z

Última modificación

2021-05-24T17:34:42Z

void:inDataset

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

skos:notation

c936d390

ricotta

inglés

Creado

2018-06-22T08:37:47Z

Última modificación

2018-06-29T14:23:25Z

void:inDataset

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

skos:notation

c936d390

ricotta cheese

URI

http://aims.fao.org/aos/agrovoc/c_c936d390

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Creado 6/22/18, 08:37, última modificación 9/30/25, 06:39