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- Q20202827 subject Q8126946.
- Q20202827 abstract "Whey cheese is a dairy product made of whey, the by-product of cheesemaking. After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin. The production of whey cheese allows cheesemakers to use the remaining whey more efficiently instead of discarding it as a waste product.There are two fundamentally different products made of whey and called whey cheese: Albumin cheese, made by coagulating the albumin in the whey with heat and possibly acid: ricotta, mizithra, and so on. Norwegian brown cheeses, made by heating the whey to concentrate the sugar, and consisting primarily of caramelized milk sugar: mysost and the like. Since these are not primarily made of coagulated milk proteins, they are technically not cheese.Cheese and whey cheese are distinct categories in the Codex Alimentarius. In the appellation system of the European Union, protected whey cheeses are included in class 1.4 for other products of animal origin instead of class 1.3 for cheeses.".
- Q20202827 thumbnail Geitost.JPG?width=300.
- Q20202827 wikiPageWikiLink Q11158.
- Q20202827 wikiPageWikiLink Q1128255.
- Q20202827 wikiPageWikiLink Q1235430.
- Q20202827 wikiPageWikiLink Q127900.
- Q20202827 wikiPageWikiLink Q1281188.
- Q20202827 wikiPageWikiLink Q169219.
- Q20202827 wikiPageWikiLink Q1799818.
- Q20202827 wikiPageWikiLink Q185009.
- Q20202827 wikiPageWikiLink Q185217.
- Q20202827 wikiPageWikiLink Q216781.
- Q20202827 wikiPageWikiLink Q219223.
- Q20202827 wikiPageWikiLink Q30.
- Q20202827 wikiPageWikiLink Q312100.
- Q20202827 wikiPageWikiLink Q363268.
- Q20202827 wikiPageWikiLink Q3797592.
- Q20202827 wikiPageWikiLink Q38.
- Q20202827 wikiPageWikiLink Q622563.
- Q20202827 wikiPageWikiLink Q629718.
- Q20202827 wikiPageWikiLink Q761524.
- Q20202827 wikiPageWikiLink Q7880533.
- Q20202827 wikiPageWikiLink Q8126946.
- Q20202827 comment "Whey cheese is a dairy product made of whey, the by-product of cheesemaking. After the production of most cheeses, about 50% of milk solids remain in the whey, including most of the lactose and lactalbumin.".
- Q20202827 label "Whey cheese".
- Q20202827 depiction Geitost.JPG.