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NALT Concept Space
U.S. Department of Agriculture

NALT Full

Concept information

  1. Fields of Study
  2. animal products
  3. dairy products
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Animals, Livestock, One Health
  2. animal products
  3. dairy products
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Fields of Study
  2. animal products
  3. dairy products
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Animals, Livestock, One Health
  2. animal products
  3. dairy products
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Research, Technology, Methods
  2. animal products
  3. dairy products
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Economics, Trade, Law, Business, Industry
  2. animal products
  3. dairy products
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Fields of Study
  2. foods
  3. fermented foods
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Animals, Livestock, One Health
  2. foods
  3. fermented foods
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Fields of Study
  2. foods
  3. fermented foods
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Animals, Livestock, One Health
  2. foods
  3. fermented foods
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Research, Technology, Methods
  2. foods
  3. fermented foods
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Economics, Trade, Law, Business, Industry
  2. foods
  3. fermented foods
  4. fermented dairy products
  5. fermented milk
  6. buttermilk
  1. Human Nutrition, Food Safety and Quality
  2. foods
  3. fermented foods
  4. fermented dairy products
  5. fermented milk
  6. buttermilk

Término preferido

buttermilk

Tipo

  • Product

Definición

  • Information Natural buttermilk is the byproduct of churning cream into butter. Cultured buttermilk is usually made from skim milk by adding a starter culture and incubating until lactic acid develops to about 0.8%.

    Fuente: NAL Thesaurus Staff

    Tipo: Concept definition

Concepto genérico

Conceptos relacionados

Sinónimos

  • butter milk

En otras lenguas

URI

https://lod.nal.usda.gov/nalt/20627

Descargue este concepto:

RDF/XML TURTLE JSON-LD Creado 19/1/06, última modificación 11/3/20