{"@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#","ns0":"http://www.langual.org/","metadata_def":"http://data.bioontology.org/metadata/def/","metadata":"http://data.bioontology.org/metadata/"},"@graph":[{"@id":"obo_purl:FOODON_03400784","@type":"owl:Class","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03400778"},"rdfs:label":{"@language":"en","@value":"cheese (eurofir)"},"rdfs:comment":{"@language":"en","@value":"LanguaL curation note: Index also * MILK OR MILK COMPONENT* or underlying term in facet C."},"obo_purl:IAO_0000115":{"@language":"en","@value":"Cheese is the ripened or unripened soft or semi-hard, hard and extra hard product, which may be coated, and in which the whey protein/casein ratio does not exceed that of milk, obtained by : coagulating wholly or partly … through the action of rennet or other suitable coagulating agents, and by partially draining the whey resulting from such coagulation; and/or processing techniques involving coagulation of the protein of milk and/or products obtained from milk which give an end-product with similar physical, chemical and organoleptic characteristics (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). The group includes goat and sheep cheeses, and cheeses made from sour milk, whey or buttermilk."},"obo_purl:IAO_0000114":{"@id":"obo_purl:IAO_0000428"},"oboinowl_gen:hasDbXref":{"@id":"ns0:langual_thesaurus.asp?termid=A0784"},"metadata:def/prefLabel":{"@language":"en","@value":"cheese (eurofir)"},"metadata:def/mappingLoom":"cheeseeurofir","metadata:def/mappingSameURI":{"@id":"obo_purl:FOODON_03400784"},"metadata:prefixIRI":"FOODON:03400784"},{"@id":"obo_purl:FOODON_03400785","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03400784"}},{"@id":"obo_purl:FOODON_03400786","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03400784"}},{"@id":"obo_purl:FOODON_03400787","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03400784"}}]}
{"@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#","ns0":"http://www.langual.org/","metadata_def":"http://data.bioontology.org/metadata/def/","metadata":"http://data.bioontology.org/metadata/"},"@graph":[{"@id":"obo_purl:FOODON_03400784","@type":"owl:Class","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03400778"},"rdfs:label":{"@language":"en","@value":"cheese (eurofir)"},"rdfs:comment":{"@language":"en","@value":"LanguaL curation note: Index also * MILK OR MILK COMPONENT* or underlying term in facet C."},"obo_purl:IAO_0000115":{"@language":"en","@value":"Cheese is the ripened or unripened soft or semi-hard, hard and extra hard product, which may be coated, and in which the whey protein/casein ratio does not exceed that of milk, obtained by : coagulating wholly or partly … through the action of rennet or other suitable coagulating agents, and by partially draining the whey resulting from such coagulation; and/or processing techniques involving coagulation of the protein of milk and/or products obtained from milk which give an end-product with similar physical, chemical and organoleptic characteristics (CODEX STAN A-6-1978, Rev.1-1999, Amended 2003). The group includes goat and sheep cheeses, and cheeses made from sour milk, whey or buttermilk."},"obo_purl:IAO_0000114":{"@id":"obo_purl:IAO_0000428"},"oboinowl_gen:hasDbXref":{"@id":"ns0:langual_thesaurus.asp?termid=A0784"},"metadata:def/prefLabel":{"@language":"en","@value":"cheese (eurofir)"},"metadata:def/mappingLoom":"cheeseeurofir","metadata:def/mappingSameURI":{"@id":"obo_purl:FOODON_03400784"},"metadata:prefixIRI":"FOODON:03400784"},{"@id":"obo_purl:FOODON_03400785","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03400784"}},{"@id":"obo_purl:FOODON_03400786","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03400784"}},{"@id":"obo_purl:FOODON_03400787","rdfs:subClassOf":{"@id":"obo_purl:FOODON_03400784"}}]}