{

"prefLabel": "fermented milk product (eurofir)",
-
"synonym": [
- "cultured milk product"
],
-
"definition": [
- "Fermented milk is a milk product obtained by fermentation of milk, which milk may have been manufactured from products obtained from milk with or without compositional modification as limited by the provision in Section 3.3, by the action of suitable microorganisms and resulting in reduction of pH with or without coagulation (CODEX STAN 243-2003). Fermented milk products include a range of foods commonly referred to as yogurt (or yoghurt), plus sour milk drinks produced by fermentation. A few of these are alcoholic as they are made with combined lactic and yeast ferments (e.g. kefir, koumiss); others are lactic fermented milk products (e.g. cieddu, kaeder milk, skyr, taette). In some traditional fermented milk products, such as Stragisto (strained yoghurt), Labneh, Ymer and Ylette, Milk the protein has been increased to minimum 5.6%. ."
],
"cui": [ ],
"semanticType": [ ],
"obsolete": false,
"created": null,
"modified": null,
"memberOf": [ ],
"inScheme": [ ],
"@id": "http://purl.obolibrary.org/obo/FOODON_03400783",
"@type": "http://www.w3.org/2002/07/owl#Class",
-
"links": {
},
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"@context": {
- "@vocab": "http://data.bioontology.org/metadata/",
- "prefLabel": "http://www.w3.org/2004/02/skos/core#prefLabel",
- "synonym": "http://www.w3.org/2004/02/skos/core#altLabel",
- "definition": "http://www.w3.org/2004/02/skos/core#definition",
- "obsolete": "http://www.w3.org/2002/07/owl#deprecated",
- "semanticType": "http://bioportal.bioontology.org/ontologies/umls/hasSTY",
- "cui": "http://bioportal.bioontology.org/ontologies/umls/cui",
- "inScheme": "http://www.w3.org/2004/02/skos/core#inScheme",
- "created": "http://purl.org/dc/terms/created",
- "modified": "http://purl.org/dc/terms/modified",
- "@language": "en"
}

}