@prefix nalt: <https://lod.nal.usda.gov/nalt/> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .
@prefix dc: <http://purl.org/dc/terms/> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .
@prefix ns0: <https://lod.nal.usda.gov/naltv#> .
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .

nalt:67927
  skos:definition nalt:67927_def ;
  a <https://lod.nal.usda.gov/naltv#Topic>, skos:Concept ;
  skos:hiddenLabel "high-temperature-short-time-pasteurization"@en, "HTST (pasteurization)"@en, "high-temperature-short-time pasteurization"@en, "high-temperature-short-time pasteurisation"@en, "high temperature short-time pasteurization"@en, "high-temperature short time pasteurization"@en, "HTST (pasteurisation)"@en, "high temperature short-time pasteurisation"@en, "high-temperature short time pasteurisation"@en ;
  skos:altLabel "high-temperature short-time pasteurisation"@en, "high temperature short time pasteurisation"@en, "HTST pasteurisation"@en, "high temperature short time pasteurization"@en, "HTST pasteurization"@en, "pasteurización HTST"@es ;
  dc:created "2006-04-03"^^xsd:date ;
  ns0:marc001 "51675" ;
  dc:modified "2014-06-18"^^xsd:date ;
  skos:inScheme <https://lod.nal.usda.gov/nalt> ;
  skos:prefLabel "pasteurización de tiempo breve a alta temperatura"@es, "high-temperature short-time pasteurization"@en ;
  skos:broader nalt:27775 .

ns0:Topic
  rdfs:label "Topic"@en ;
  a owl:Class .

nalt:27775
  skos:prefLabel "pasteurización"@es, "pasteurization"@en ;
  a ns0:Topic, skos:Concept ;
  skos:narrower nalt:67927 .

<https://lod.nal.usda.gov/nalt>
  rdfs:label "NALT Full"@en ;
  a skos:ConceptScheme .

nalt:67927_def
  rdf:value "Combinación de temperatura y tiempo necesarios para la pasteurización de la leche y de los productos lácteos. Los niveles mínimos para la leche son 161 grados F por al menos 15 segundos. Se utilizan temperaturas más altas en la pasteurización de productos con alto contenido de sólidos debido a la protección que les proporcionan los sólidos a las bacterias."@es, "The temperature and time combination for pasteurization of milk and milk products. The minimum for milk is 161 degrees F for at least 15 seconds. Higher temperatures are used in pasteurizing products of high solids content because of the protection afforded bacteria by solids."@en ;
  dc:source "NAL Thesaurus Staff" ;
  a ns0:Definition .