Concept information
Preferred term
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2005-12-16T00:00:00Z
Notation: 1507
Definition
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Cheese is the ripened or unripened soft, semi-hard, hard, or extra-hard product, which may be coated, and in which the whey protein/casein ratio does not exceed that ofmilk, obtained by: coagulating wholly or partly the protein of milk, skimmed milk, partly skimmed milk, cream, whey cream or buttermilk, or any combination of these materials, through the action of rennet or other suitable coagulating agents, and by partially draining the whey resulting from the coagulation.
(en)
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Le fromage est le produit affiné ou non affiné, de consistance molle ou semi-dure, dure ou extra-dure qui
peut être enrobé et dans lequel le rapport protéines de lactosérum/caséine ne dépasse pas celui du lait, et qui est obtenu:
(a) par coagulation complète ou partielle des protéines du lait, du lait écrémé, du lait partiellement
écrémé, de la crème, de la crème de lactosérum ou du babeurre, seuls ou en combinaison, grâce à
l’action de la présure ou d’autres agents coagulants appropriés et par égouttage partiel du
lactosérum résultant de cette coagulation.
(fr)
Created: 4/12/24
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Se entiende por queso el producto blando, semiduro, duro y extra duro, madurado o no madurado, y que puede estar recubierto, en el que la proporción entre las proteínas de suero y la caseína no sea superior a la de la leche, obtenido mediante: coagulación total o parcial de la proteína de la leche, leche desnatada/descremada, leche parcialmente desnatada/descremada, nata (crema), nata (crema) de suero o leche de mantequilla/manteca, o de cualquier combinación de estos materiales, por acción del cuajo u otros coagulantes idóneos, y por escurrimiento parcial del suero que se desprende como consecuencia de dicha coagulación.
(es)
Created: 4/12/24
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Süt proteini kazeinin şirden mayası (rennet), mikrobiyal rennet ve peynir kültürü ile pıhtılaştırılması ve bu pıhtıdan peynir suyunun ayrılmasıyla elde edilen, klasik peynir üretim aşamalarının uygulandığı fermente süt ürünü.
(tr)
Source: http://www.tubaterim.gov.tr
Created: 10/3/18
Broader concept
Narrower concepts
Is included in
- animal source foods (en)
Is made from
Product of
In other languages
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جبن
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2002-12-12T00:00:00Z
Notation: 1507
Arabic
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干酪
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2002-12-12T00:00:00Z
Notation: 1507
Chinese
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sýry
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2003-03-27T00:00:00Z
Last modified: 2013-08-28T17:55:35Z
Notation: 1507
Czech
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kaas
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2018-06-29T10:16:53Z
Last modified: 2018-06-29T12:17:16Z
Notation: 1507
Dutch
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cheese
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 1981-01-09T00:00:00Z
Notation: 1507
English
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fromage
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 1981-01-21T00:00:00Z
Last modified: 2021-05-24T17:34:42Z
Notation: 1507
French
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ყველი
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2018-09-26T11:41:21.639+02:00
Notation: 1507
Georgian
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Käse
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2012-01-17T18:11:19Z
Last modified: 2015-03-12T18:26:04Z
Notation: 1326795079835
German
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चीज
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 1981-01-09T00:00:00Z
Notation: 1507
Hindi
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sajt
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2006-12-06T00:00:00Z
Notation: 1507
Hungarian
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Formaggio
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2006-10-23T00:00:00Z
Notation: 1507
Italian
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チーズ
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2005-08-09T00:00:00Z
Notation: 1507
Japanese
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치즈
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2009-12-02T00:00:00Z
Notation: 1507
Korean
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ເນີຍແຂງ
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2005-12-16T00:00:00Z
Notation: 1507
Lao
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ost
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2018-06-29T10:17:01Z
Last modified: 2018-06-29T12:17:16Z
Notation: 1507
Norwegian Bokmål
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پنیر
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2007-04-20T00:00:00Z
Notation: 1507
Persian
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Ser
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2006-12-19T00:00:00Z
Notation: 1507
Polish
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queijo
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 1998-08-04T00:00:00Z
Last modified: 2021-06-16T21:24:42Z
Notation: 1507
Portuguese
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queijo
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2023-08-28T17:26:42Z
Notation: 1507
Portuguese (Brazil)
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brânză
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2015-11-12T19:09:38Z
Last modified: 2015-11-27T22:04:09Z
Notation: 1507
Romanian
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сыры
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2009-04-10T00:00:00Z
Notation: 1507
Russian
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Queso
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 1981-01-23T00:00:00Z
Notation: 1507
Spanish
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jibini
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2022-02-25T15:03:42Z
Notation: 1507
Swahili
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లెమ్మా
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2012-02-03T17:13:40Z
Last modified: 2012-02-03T17:13:40Z
Notation: 1507
Telugu
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เนยแข็ง
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2005-08-19T00:00:00Z
Notation: 1507
Thai
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peynir
void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2011-11-20T19:58:50Z
Last modified: 2018-06-29T13:55:17Z
Notation: 1507
Turkish