@prefix agrovoc: <http://aims.fao.org/aos/agrovoc/> .
@prefix skosxl: <http://www.w3.org/2008/05/skos-xl#> .
@prefix dc: <http://purl.org/dc/terms/> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .
@prefix void: <http://rdfs.org/ns/void#> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix ns0: <http://art.uniroma2.it/ontologies/vocbench#> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#> .
@prefix ns1: <http://aims.fao.org/aos/agrontology#> .
@prefix nalt: <https://lod.nal.usda.gov/nalt/> .

agrovoc:xl_pt-BR_2229c448
  a skosxl:Label ;
  dc:created "2023-08-28T17:26:42Z"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:notation "2229c448"^^agrovoc:AgrovocCode ;
  skosxl:literalForm "cream cheese"@pt-BR .

agrovoc:xDef_e0fc58ba
  rdf:value "El queso crema (queso de nata) es un queso blando, untable, no madurado y sin corteza de conformidad con la Norma colectiva para el queso no madurado incluido el queso fresco (CXS 221-2001) y la Norma general para el queso (CXS 283-1978). El queso presenta una coloración que va de casi blanco a amarillo claro. Su textura es suave o ligeramente escamosa y sin agujeros y el queso se puede untar y mezclar fácilmente con otros alimentos."@es ;
  ns0:hasSource "FAO y OMS. 2022. Norma para el queso crema (queso de nata, \"cream cheese\"). Norma Codex, No. CXS 275-1973. Roma. https://www.fao.org/fao-who-codexalimentarius" ;
  dc:created "2024-01-22T11:35:07"^^xsd:dateTime ;
  dc:modified "2025-03-20T15:50:59"^^xsd:dateTime .

agrovoc:xDef_7381a875
  rdf:value "Le fromage à la crème est un fromage non affiné à pâte molle, tartinable et sans croûte, conformément à la Norme de groupe pour les fromages non affinés, y compris le fromage frais (CXS 221-2001) et à la Norme générale pour le fromage (CXS 283-1978). Le fromage a une couleur allant du blanc cassé au jaune pâle et une texture allant de tartinable et lisse à légèrement floconneuse, et ne présente aucun trou. Le fromage se tartine et se mélange facilement à d’autres denrées alimentaires."@fr ;
  ns0:hasSource "FAO et OMS. 2022. Norme pour le fromage à la crème (ou \"cream cheese\"). Norme Codex, No. CXS 275-1973. Rome. https://www.fao.org/fao-who-codexalimentarius" ;
  dc:created "2024-01-10T14:17:15"^^xsd:dateTime ;
  dc:modified "2024-04-11T16:10:31"^^xsd:dateTime .

agrovoc:xDef_808d0f31
  rdf:value "Cream Cheese is a soft, spreadable, unripened and rindless cheese in conformity with the Group Standard for Unripened Cheese Including Fresh Cheese (CXS 221-2001) and the General Standard for Cheese (CXS 283-1978). The cheese has a near white through to light yellow colour. The texture is spreadable and smooth to slightly flaky and without holes, and the cheese spreads and mixes readily with other foods."@en ;
  ns0:hasSource "FAO & WHO. 2022. Standard for Cream Cheese, No. CXS 275-1973. Rome. https://www.fao.org/fao-who-codexalimentarius" ;
  dc:created "2024-01-10T14:15:09"^^xsd:dateTime ;
  dc:modified "2025-02-05T12:14:19"^^xsd:dateTime .

agrovoc:xl_pt-BR_f7c15a14
  a skosxl:Label ;
  dc:created "2023-08-28T17:26:42Z"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:notation "10155"^^agrovoc:AgrovocCode ;
  skosxl:literalForm "queijo cremoso"@pt-BR .

agrovoc:xl_es_c40634eb
  a skosxl:Label ;
  dc:created "2021-11-24T13:56:53"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:notation "10155"^^agrovoc:AgrovocCode ;
  skosxl:literalForm "Queso crema"@es .

agrovoc:xl_fr_2b0671a1
  a skosxl:Label ;
  dc:created "2019-12-04T14:45:00Z"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:notation "10155"^^agrovoc:AgrovocCode ;
  skosxl:literalForm "fromage à la crème"@fr .

agrovoc:xl_pt_1299487464016
  a skosxl:Label ;
  dc:created "1998-08-04T00:00:00Z"^^xsd:dateTime ;
  dc:modified "2021-06-16T21:24:42Z"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:notation "10155"^^agrovoc:AgrovocCode ;
  skosxl:literalForm "queijo cremoso"@pt .

agrovoc:xl_en_1299487463796
  a skosxl:Label ;
  dc:created "1981-01-26T00:00:00Z"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:notation "10155"^^agrovoc:AgrovocCode ;
  skosxl:literalForm "cream cheese"@en .

<http://agrotermos.dados.embrapa.br/agrotermos>
  a owl:owOntology, skos:ConceptScheme ;
  skos:prefLabel "Agrotermos"@es, "Agrotermos"@en, "Agrotermos"@pt-BR .

skos:prefLabel rdfs:comment "A resource has no more than one value of skos:prefLabel per language tag."@en .
agrovoc:c_10155
  a skos:Concept ;
  ns1:isIncludedIn agrovoc:c_16505 ;
  dc:created "2011-11-20T20:31:06Z"^^xsd:dateTime ;
  dc:modified "2025-08-12T09:53:26"^^xsd:dateTime ;
  void:inDataset <http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc> ;
  skos:altLabel "cream cheese"@pt-BR ;
  skos:broader agrovoc:c_85a10d14 ;
  skos:closeMatch <http://dbpedia.org/resource/Cream_cheese> ;
  skos:definition agrovoc:xDef_e0fc58ba, agrovoc:xDef_7381a875, agrovoc:xDef_808d0f31 ;
  skos:exactMatch nalt:24523, <http://id.loc.gov/authorities/subjects/sh85033805> ;
  skos:inScheme <http://agrotermos.dados.embrapa.br/agrotermos> ;
  skos:prefLabel "cream cheese"@en, "queijo cremoso"@pt, "fromage à la crème"@fr, "Queso crema"@es, "queijo cremoso"@pt-BR ;
  skosxl:altLabel agrovoc:xl_pt-BR_2229c448 ;
  skosxl:prefLabel agrovoc:xl_pt-BR_f7c15a14, agrovoc:xl_es_c40634eb, agrovoc:xl_fr_2b0671a1, agrovoc:xl_en_1299487463796, agrovoc:xl_pt_1299487464016 .

agrovoc:c_16505
  a skos:Concept ;
  ns1:includes agrovoc:c_10155 ;
  skos:prefLabel "fromage à pâte molle"@fr, "soft cheese"@en, "queijo de pasta mole"@pt, "Queso blando"@es .

agrovoc:c_85a10d14
  a skos:Concept ;
  skos:narrower agrovoc:c_10155 ;
  skos:prefLabel "queijo fresco"@pt, "Queso fresco"@es, "queijo fresco"@pt-BR, "fromage frais"@fr, "fresh cheese"@en .