yoghurt

http://aims.fao.org/aos/agrovoc/c_15463 an entity of type: Concept

skos:definition

skos:prefLabel

rdf:langString áááá£á á¢á

rdf:langString ã¨ã¼ã°ã«ã

rdf:langString iogurte

rdf:langString yoÄurt

rdf:langString ÙØ¨Ù

rdf:langString Jogurt

rdf:langString mtindi

rdf:langString Yogur

rdf:langString Joghurt

rdf:langString é¸å¥¶

rdf:langString Ð¹Ð¾Ð³ÑÑÑ

rdf:langString yaourt

rdf:langString yoghurt

rdf:langString ÑÐ³ÑÑÑ

rdf:langString Yogurt

rdf:langString à¤¯à¥à¤à¤¹à¤°à¥à¤

rdf:langString jogurt

rdf:langString ÙØ§Ø³Øª

rdf:langString ìêµ¬ë¥´í¸

rdf:langString à¹à¸¢à¹à¸à¸´à¸£à¹à¸

rdf:langString joghurt

rdf:langString iaurt

dcterms:modified

xsd:dateTime 2025-12-15T07:52:57

skos:scopeNote

rdf:langString Cow's milk is commonly available worldwide, and, as such, is the milk most commonly used to make yoghurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yoghurt where available locally. The milk used may be homogenized or not; each type produces substantially different results. Yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yoghurt.

dcterms:created

xsd:dateTime 2011-11-20T20:41:06Z

skos:broader

<http://aims.fao.org/aos/agrovoc/c_2023>

skos-xl:prefLabel

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<http://aims.fao.org/aos/agrovoc/xl_ka_8f9163e8>

<http://aims.fao.org/aos/agrovoc/xl_ko_1299487381759>

<http://aims.fao.org/aos/agrovoc/xl_it_1299487381686>

<http://aims.fao.org/aos/agrovoc/xl_be_84cf371c>

<http://aims.fao.org/aos/agrovoc/xl_sk_1299487381928>