<?xml version="1.0" encoding="UTF-8"?>
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<rdfs:subClassOf rdf:resource="http://purl.obolibrary.org/obo/FOODON_00001014"/>
<rdfs:label xml:lang="en">strained yogurt</rdfs:label>
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<obo_purl:IAO_0000115 xml:lang="en">Yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt's distinctive sour taste. Like many types of yogurt, strained yogurt is often made from milk that has been enriched by boiling off some of its water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free milk.</obo_purl:IAO_0000115>
<obo_purl:IAO_0000114 rdf:resource="http://purl.obolibrary.org/obo/IAO_0000122"/>
<obo_purl:IAO_0000118>greek yogurt</obo_purl:IAO_0000118>
<obo_purl:IAO_0000119 rdf:resource="https://en.wikipedia.org/wiki/Strained_yogurt"/>
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<oboinowl_gen:id>FOODON:00003258</oboinowl_gen:id>
<metadata_def:prefLabel xml:lang="en">strained yogurt</metadata_def:prefLabel>
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<obo_purl:FOBI_043480>FOBI:07537</obo_purl:FOBI_043480>
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<?xml version="1.0" encoding="UTF-8"?>
<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:obo_purl="http://purl.obolibrary.org/obo/" xmlns:owl="http://www.w3.org/2002/07/owl#" xmlns:rdfs="http://www.w3.org/2000/01/rdf-schema#" xmlns:skos="http://www.w3.org/2004/02/skos/core#" xmlns:ns0="https://en.wikipedia.org/wiki/" xmlns:oboinowl_gen="http://www.geneontology.org/formats/oboInOwl#" xmlns:metadata_def="http://data.bioontology.org/metadata/def/" xmlns:metadata="http://data.bioontology.org/metadata/">
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<rdfs:label xml:lang="en">strained yogurt</rdfs:label>
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<obo_purl:IAO_0000115 xml:lang="en">Yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt's distinctive sour taste. Like many types of yogurt, strained yogurt is often made from milk that has been enriched by boiling off some of its water content, or by adding extra butterfat and powdered milk. In Europe and North America, it is often made from low-fat or fat-free milk.</obo_purl:IAO_0000115>
<obo_purl:IAO_0000114 rdf:resource="http://purl.obolibrary.org/obo/IAO_0000122"/>
<obo_purl:IAO_0000118>greek yogurt</obo_purl:IAO_0000118>
<obo_purl:IAO_0000119 rdf:resource="https://en.wikipedia.org/wiki/Strained_yogurt"/>
<obo_purl:IAO_0000412 rdf:resource="http://purl.obolibrary.org/obo/foodon.owl"/>
<oboinowl_gen:id>FOODON:00003258</oboinowl_gen:id>
<metadata_def:prefLabel xml:lang="en">strained yogurt</metadata_def:prefLabel>
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<obo_purl:FOBI_043480>FOBI:07537</obo_purl:FOBI_043480>
</owl:Class>
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