Concept information
There is no term for this concept in this language.
Preferred term
Definition
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Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
(en)Source: https://en.wikipedia.org/wiki/Ricotta
Created: 6/28/18
Broader concept
- whey cheese (en)
Is made from
In other languages
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2023-09-19T10:23:42Z
Notation: c936d390
Arabic
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2021-01-29T20:28:48
Notation: c936d390
Czech
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2018-06-22T08:37:47Z
Last modified: 2018-06-29T14:23:25Z
Notation: c936d390
English
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2018-06-29T08:39:27Z
Last modified: 2021-05-24T17:34:42Z
Notation: c936d390
French
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2020-03-23T19:21:22.119+01:00
Notation: c936d390
Georgian
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2018-11-20T15:21:42.782+01:00
Notation: c936d390
German
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2018-06-29T08:39:40Z
Last modified: 2018-06-29T12:12:41Z
Notation: c936d390
Italian
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2021-07-12T14:00:54
Notation: c936d390
Russian
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2018-06-28T10:22:25Z
Last modified: 2018-06-29T12:13:30Z
Notation: c936d390
Spanish
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2024-09-25T14:27:45
Notation: c936d390
Swahili
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Created: 2018-10-11T12:02:25.103+02:00
Notation: c936d390
Turkish