{"@context":{"obo_purl":"http://purl.obolibrary.org/obo/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","rdfs":"http://www.w3.org/2000/01/rdf-schema#","oboinowl_gen":"http://www.geneontology.org/formats/oboInOwl#","metadata_def":"http://data.bioontology.org/metadata/def/","metadata":"http://data.bioontology.org/metadata/"},"@graph":[{"@id":"obo_purl:FOODON_03317575","@type":"owl:Class","rdfs:subClassOf":{"@id":"obo_purl:FOODON_00003237"},"rdfs:label":{"@language":"en","@value":"skim milk (pasteurized)"},"rdfs:comment":{"@language":"en","@value":"SIREN DB annotation:\n* has quality 'liquid, low viscosity, with no visible particles' (http://purl.obolibrary.org/obo/FOODON_03430123)\n* has quality 'partially heat-treated' (http://purl.obolibrary.org/obo/FOODON_03440018)\n* derives from 'milk (mammary secretion)' (http://purl.obolibrary.org/obo/UBERON_0001913)\n* formed as a result of 'full fat removal process' (http://purl.obolibrary.org/obo/FOODON_03460248)\n* formed as a result of 'preservation by heat treatment' (http://purl.obolibrary.org/obo/FOODON_03470120)\n* formed as a result of 'pasteurization by heating' (http://purl.obolibrary.org/obo/FOODON_03470135)\n "},"obo_purl:IAO_0000114":{"@id":"obo_purl:IAO_0000428"},"obo_purl:IAO_0000412":"http://langual.org","oboinowl_gen:hasDbXref":"SUBSET_SIREN:F17575","oboinowl_gen:inSubset":"subset_siren","metadata:def/prefLabel":{"@language":"en","@value":"skim milk (pasteurized)"},"metadata:def/mappingLoom":"skimmilkpasteurized","metadata:def/mappingSameURI":{"@id":"obo_purl:FOODON_03317575"},"metadata:prefixIRI":"FOODON:03317575"},{"@id":"obo_purl:FOODON_03304395","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03317575"}}]}