Concept information
PREFERRED TERM
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2019-02-07T15:22:34.525+01:00
Last modified: 2023-12-07T09:40:23
skos:notation: aee9e744
DEFINITION
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Acid whey is the fluid milk product obtained during the manufacture of cheese, casein or similar products by
separation from the curd after coagulation of milk and/or of products obtained from milk. Coagulation is
obtained, principally, by acidification.
(en)
Created: 10/10/18
BROADER CONCEPT
- peyniraltı suyu (tr)
ENTRY TERMS
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ekşi peynir altı suyu (tr)
Created: 2019-02-07T15:23:38.677+01:00
Last modified: 2023-12-07T09:40:31
skos:notation: e8189933
IN OTHER LANGUAGES
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Arabic
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Chinese
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Czech
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English
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sour whey
Created: 2018-10-11T18:15:40.141+02:00
skos:notation: dbf0f148
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lactosérum acide
Created: 2018-10-11T18:15:38.59+02:00
Last modified: 2021-05-24T17:34:42Z
skos:notation: aee9e744
French
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German
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Italian
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Norwegian Bokmål
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Romanian
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Russian
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Spanish
URI
http://aims.fao.org/aos/agrovoc/c_aee9e744
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