@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix obo_purl: <http://purl.obolibrary.org/obo/> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#> .
@prefix oboinowl_gen: <http://www.geneontology.org/formats/oboInOwl#> .
@prefix ns0: <http://www.langual.org/> .
@prefix metadata_def: <http://data.bioontology.org/metadata/def/> .
@prefix metadata: <http://data.bioontology.org/metadata/> .
obo_purl:FOODON_03400784
metadata_def:mappingLoom "cheeseeurofir" ;
metadata_def:mappingSameURI obo_purl:FOODON_03400784 ;
metadata_def:prefLabel "cheese (eurofir)"@en ;
metadata:prefixIRI "FOODON:03400784" ;
obo_purl:IAO_0000114 obo_purl:IAO_0000428 ;
obo_purl:IAO_0000115 "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."@en ;
oboinowl_gen:hasDbXref <http://www.langual.org/langual_thesaurus.asp?termid=A0784> ;
a owl:Class ;
rdfs:comment "LanguaL curation note: Index also * MILK OR MILK COMPONENT* or underlying term in facet C."@en ;
rdfs:label "cheese (eurofir)"@en ;
rdfs:subClassOf obo_purl:FOODON_03400778 .
obo_purl:FOODON_03400785
rdfs:subClassOf obo_purl:FOODON_03400784 .
obo_purl:FOODON_03400786
rdfs:subClassOf obo_purl:FOODON_03400784 .
obo_purl:FOODON_03400787
rdfs:subClassOf obo_purl:FOODON_03400784 .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix obo_purl: <http://purl.obolibrary.org/obo/> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#> .
@prefix oboinowl_gen: <http://www.geneontology.org/formats/oboInOwl#> .
@prefix ns0: <http://www.langual.org/> .
@prefix metadata_def: <http://data.bioontology.org/metadata/def/> .
@prefix metadata: <http://data.bioontology.org/metadata/> .
obo_purl:FOODON_03400784
metadata_def:mappingLoom "cheeseeurofir" ;
metadata_def:mappingSameURI obo_purl:FOODON_03400784 ;
metadata_def:prefLabel "cheese (eurofir)"@en ;
metadata:prefixIRI "FOODON:03400784" ;
obo_purl:IAO_0000114 obo_purl:IAO_0000428 ;
obo_purl:IAO_0000115 "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."@en ;
oboinowl_gen:hasDbXref <http://www.langual.org/langual_thesaurus.asp?termid=A0784> ;
a owl:Class ;
rdfs:comment "LanguaL curation note: Index also * MILK OR MILK COMPONENT* or underlying term in facet C."@en ;
rdfs:label "cheese (eurofir)"@en ;
rdfs:subClassOf obo_purl:FOODON_03400778 .
obo_purl:FOODON_03400785
rdfs:subClassOf obo_purl:FOODON_03400784 .
obo_purl:FOODON_03400786
rdfs:subClassOf obo_purl:FOODON_03400784 .
obo_purl:FOODON_03400787
rdfs:subClassOf obo_purl:FOODON_03400784 .