Entry: Cheese curd
Notation:
A0CRN
Freshly made chees curd with no ripening or salting, just a variable degree of draining and heating. Available in different forms and under different names in many central-european countries. Very similar to home made cottage cheese, possibly more acidic.
Facets
Part-nature |
Fresh cheese (as part-nature)
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Process |
Cheesemaking
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Create code:
Hierarchies
Hierarchy Master | Broader Fresh uncured cheese | Narrower |
Hierarchy Reporting | Broader Fresh uncured cheese | Narrower |
Hierarchy Exposure | Broader Fresh uncured cheese | Narrower |
Hierarchy Bio monitoring | Broader Fresh uncured cheese | Narrower |
Hierarchy Ingredient | Broader Fresh uncured cheese | Narrower |
Full Details
allFacets |
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broader |
Fresh uncured cheese
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broader_biomo |
Fresh uncured cheese
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broader_expo |
Fresh uncured cheese
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broader_ingred |
Fresh uncured cheese
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broader_report |
Fresh uncured cheese
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commonName |
Turo | Curdled milk | Biezpiens | Milk curd |
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definition |
Freshly made chees curd with no ripening or salting, just a variable degree of draining and heating. Available in different forms and under different names in many central-european countries. Very similar to home made cottage cheese, possibly more acidic. |
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hierarchyCode_biomo |
Z0005.0011.0001.0005 |
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hierarchyCode_expo |
Z0008.0004.0001.0005 |
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hierarchyCode_ingred |
Z0016.0011.0001.0005 |
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hierarchyCode_master |
Z0001.0001.0007.0011.0001.0005 |
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hierarchyCode_report |
Z0001.0016.0011.0001.0005 |
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in scheme |
Reporting hierarchy
| Exposure hierarchy
| Ingredient
| Zoonoses hierarchy
| Food type Identifiers
|
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lastVersion |
01.04.049 |
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notation |
A0CRN |
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pref label |
Cheese curd |
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scope note |
Freshly made chees curd with no ripening or salting, just a variable degree of draining and heating. Available in different forms and under different names in many central-european countries. Very similar to home made cottage cheese, possibly more acidic. |
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state |
RPC Derivatives/ ingredients
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termType |
Extended term
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type |
Concept
| Food-type
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validFrom |
28 Oct 2013 08:30:44.000
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