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- Golot_cheese abstract "Golot cheese, is one of the most important traditional cheeses produced in the region of East Black Sea, Turkey. The average composition of Golot cheese is 43.51% total solids, 5.31% fat, 33.64% protein, and 3.12% salt . The mixture of morning and night milk is heated to 37°C and separated from the fat. An appropriate amount of rennet and yogurt whey are added to the non-fat milk and then heated until the precipitation (65-70°C). The curd is then transferred into the cheese cloth for whey drainage about 15 hours. The cheeses are placed in a 50 kilo polypropylene bags; granular cheeses are added between each Golot cheese and waited for one week. The Golot cheeses are pressed into wooden containers with cover and ripened between 6 months and 1 year based on the consumption period.".
- Golot_cheese wikiPageID "39979243".
- Golot_cheese wikiPageLength "1403".
- Golot_cheese wikiPageOutDegree "4".
- Golot_cheese wikiPageRevisionID "591208872".
- Golot_cheese wikiPageWikiLink Category:Turkish_cheeses.
- Golot_cheese wikiPageWikiLink Precipitation_(disambiguation).
- Golot_cheese wikiPageWikiLink Rennet.
- Golot_cheese wikiPageWikiLink Turkey.
- Golot_cheese country Turkey.
- Golot_cheese name "Golot cheese".
- Golot_cheese wikiPageUsesTemplate Template:Cheese-stub.
- Golot_cheese wikiPageUsesTemplate Template:Cuisine_of_Turkey.
- Golot_cheese wikiPageUsesTemplate Template:Infobox_Cheese.
- Golot_cheese wikiPageUsesTemplate Template:Multiple_issues.
- Golot_cheese wikiPageUsesTemplate Template:Reflist.
- Golot_cheese wikiPageUsesTemplate Template:Turkey-cuisine-stub.
- Golot_cheese wikiPageUsesTemplate Template:Turkish_cheeses.
- Golot_cheese wikiPageUsesTemplate Template:Underlinked.
- Golot_cheese wikiPageUsesTemplate Template:Unreferenced.
- Golot_cheese subject Category:Turkish_cheeses.
- Golot_cheese type Cheese.
- Golot_cheese type Food.
- Golot_cheese type FunctionalSubstance.
- Golot_cheese type Thing.
- Golot_cheese type Q2095.
- Golot_cheese comment "Golot cheese, is one of the most important traditional cheeses produced in the region of East Black Sea, Turkey. The average composition of Golot cheese is 43.51% total solids, 5.31% fat, 33.64% protein, and 3.12% salt . The mixture of morning and night milk is heated to 37°C and separated from the fat. An appropriate amount of rennet and yogurt whey are added to the non-fat milk and then heated until the precipitation (65-70°C).".
- Golot_cheese label "Golot cheese".
- Golot_cheese sameAs Q16840519.
- Golot_cheese sameAs m.0wbm50g.
- Golot_cheese sameAs Q16840519.
- Golot_cheese wasDerivedFrom Golot_cheese?oldid=591208872.
- Golot_cheese isPrimaryTopicOf Golot_cheese.