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There are several types of cheese, with around 500 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. The varieties may be grouped or classified into types according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc - with these criteria either being used singly or in combination, but with no single method being universally used. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. Some attempts have been made to rationalize the classification of cheese - a scheme was proposed by Pieter

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  • Types of cheese
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  • There are several types of cheese, with around 500 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. The varieties may be grouped or classified into types according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc - with these criteria either being used singly or in combination, but with no single method being universally used. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. Some attempts have been made to rationalize the classification of cheese - a scheme was proposed by Pieter
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dbkwik:cheese/prop...iPageUsesTemplate
abstract
  • There are several types of cheese, with around 500 different varieties recognized by the International Dairy Federation, over 400 identified by Walter and Hargrove, over 500 by Burkhalter, and over 1,000 by Sandine and Elliker. The varieties may be grouped or classified into types according to criteria such as length of ageing, texture, methods of making, fat content, animal milk, country or region of origin, etc - with these criteria either being used singly or in combination, but with no single method being universally used. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. Some attempts have been made to rationalize the classification of cheese - a scheme was proposed by Pieter Walstra which uses the primary and secondary starter combined with moisture content, and Walter and Hargrove suggested classifying by production methods which produces 18 types, which are then further grouped by moisture content. See also the Affineur's Concept Map, prepared by Murray's Cheese.
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