@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#> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .
@prefix agrovoc: <http://aims.fao.org/aos/agrovoc/> .
@prefix ns0: <https://lod.nal.usda.gov/naltv#> .

<https://lod.nal.usda.gov/naltv#marc001> rdfs:label "Field 001 in MARC Authority Format"@en .
nalt:67327_def
  a <https://lod.nal.usda.gov/naltv#Definition> ;
  rdf:value "The portion of milk remaining after the fat and casein (curd) have been removed. It contains about 93.5% water and 6.5% lactose, protein, minerals, enzymes, water-soluble vitamins and traces of fat."@en, "Parte de la leche que permanece después que han sido sacadas la grasa y la caseína (cuajada). Contiene aproximadamente el 93,5 % de agua y el 6,5 % de lactosa, proteína, minerales, enzimas, vitaminas solubles en agua y restos de grasa."@es ;
  dc:source "NAL Thesaurus Staff" .

<https://lod.nal.usda.gov/nalt>
  a skos:ConceptScheme ;
  rdfs:label "NALT Full"@en .

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

nalt:67327
  a <https://lod.nal.usda.gov/naltv#Product>, skos:Concept ;
  dc:created "2006-01-19"^^xsd:date ;
  dc:modified "2017-07-06"^^xsd:date ;
  skos:altLabel "milk serum"@en ;
  skos:broader nalt:24517 ;
  skos:definition nalt:67327_def ;
  skos:exactMatch <http://id.cabi.org/cabt/124494>, <http://id.loc.gov/authorities/subjects/sh85146422>, <http://id.agrisemantics.org/gacs/C5060>, agrovoc:c_8376 ;
  skos:inScheme <https://lod.nal.usda.gov/nalt-core>, <https://lod.nal.usda.gov/nalt> ;
  skos:prefLabel "suero"@es, "whey"@en ;
  ns0:marc001 "39981" .

nalt:24517
  a ns0:Product, skos:Concept ;
  skos:narrower nalt:67327 ;
  skos:prefLabel "productos derivados de suero"@es, "whey products"@en .