Property Value
rdf:type skos:Concept
skos:inScheme http://aims.fao.org/aos/agrovoc
skos:broader http://aims.fao.org/aos/agrovoc/c_2023
skos:narrower http://aims.fao.org/aos/agrovoc/c_a4ec0f31
http://aims.fao.org/aos/agrovoc/c_f282e971
skos:exactMatch http://cat.aii.caas.cn/concept/43620
http://d-nb.info/gnd/4073048-7
skos:closeMatch http://dbpedia.org/resource/Yoghurt
http://purl.org/bncf/tid/37523
skos:broadMatch http://cat.aii.caas.cn/concept/43601
http://cat.aii.caas.cn/concept/43656

Property Value
dcterms:created 2011-11-20T20:41:06Z
dcterms:modified 2021-06-16T21:24:42Z
void:inDataset http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
skos:definition http://aims.fao.org/aos/agrovoc/xDef_64b731e4
http://aims.fao.org/aos/agrovoc/xDef_01ce13db
skos:scopeNote Cow's milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. The milk used may be homogenized or not; each type produces substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria. In addition, other lactobacilli and bifidobacteria are also sometimes added during or after culturing yogurt.