Concept information
Preferred term
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2020-03-10T07:54:11.744+01:00
Notation: 852c217c
Definition
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It is a fermented milk product prepared by adding cultures of Streptococcus thermophilus and Lactobacillus delbrueckii bulgaricus, which are prepared by adding water to the yogurt or adjusting the dry matter.
(en)Source: https://kms.kaysis.gov.tr/Home/Goster/38886?AspxAutoDetectCookieSupport=1
Created: 9/7/17
Last modified: 1/30/24
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Yoğurda su katılarak veya kuru maddesi ayarlanan süte Streptococcus thermophilus ve Lactobacillus delbrueckii subsp. bulgaricus’ un kültürleri katılarak hazırlanan fermente süt ürünü (tr)
Broader concept
- fermented milk (en)
In other languages
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2023-06-20T10:39:42Z
Notation: 852c217c
Arabic
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2021-01-29T17:01:01
Notation: 852c217c
Czech
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2017-09-08T14:42:02Z
Last modified: 2017-09-12T16:07:19Z
Notation: 852c217c
English
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2022-09-27T12:33:55
Notation: 852c217c
French
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2020-06-09T09:41:22.131+02:00
Notation: 852c217c
German
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2019-12-23T13:16:19.205+01:00
Notation: 852c217c
Italian
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2022-05-29T10:19:24
Notation: 852c217c
Russian
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2023-12-12T14:38:45
Notation: 852c217c
Spanish
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2024-04-16T10:14:36
Notation: 852c217c
Swahili
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2017-09-07T11:09:46Z
Last modified: 2017-09-13T13:37:21Z
Notation: 852c217c
Turkish