@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#> .
@prefix nalt: <https://lod.nal.usda.gov/nalt/> .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix dc: <http://purl.org/dc/terms/> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .

<https://lod.nal.usda.gov/naltv#Definition>
  a owl:Class ;
  rdfs:label "Concept definition"@en .

nalt:20627_def
  a <https://lod.nal.usda.gov/naltv#Definition> ;
  rdf:value "Natural buttermilk is the byproduct of churning cream into butter. Cultured buttermilk is usually made from skim milk by adding a starter culture and incubating until lactic acid develops to about 0.8%."@en, "El suero de leche es un subproducto que resulta de batir crema para transformarla en mantequilla. El suero de leche cultivado generalmente se fabrica con leche descremada agregando un cultivo de fermento e incubando hasta que el ácido láctico alcanza aproximadamente un 0.8%."@es ;
  dc:source "NAL Thesaurus Staff" .

nalt:20627 skos:definition nalt:20627_def .