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Prefix
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dcterms
http://purl.org/dc/terms/
n2
http://aims.fao.org/aos/agrovoc/
rdf
http://www.w3.org/1999/02/22-rdf-syntax-ns#
n4
http://art.uniroma2.it/ontologies/vocbench#
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Subject Item
n2:xDef_684249a8
dcterms:created
2018-10-10T16:42:05.004+02:00
rdf:value
Whey is the serum or watery part of milk which is separated from the curd in the process of making cheese. It contains above all water, about 93%, but also 5.1-5.2% sugar, very little fat, 0.9% protein and minerals. Caloric content ranges from 240 to 270 calories per kg. It is used for food and, mainly, feed, fresh, concentrated and dried. Light cheese can be made from whey.