Cheese [sýr]

topical
115
Persistent link   https://www.medvik.cz/link/D002611
Definition

A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.

DUI
D002611 MeSH Browser
CUI
M0003999

Allowable subheadings

AE
adverse effects 1
AN
analysis 20
CL
classification 3
EC
economics
HI
history 1
MI
microbiology 42
PS
parasitology 1
PO
poisoning 1
RE
radiation effects
ST
standards 2
SN
statistics & numerical data 3
SD
supply & distribution
TO
toxicity 2
VI
virology

G Phenomena and Processes
G07 Physiological Phenomena 176
G07.203 Diet, Food, and Nutrition 195
G07.203.100 Beverages 455
G07.203.100.700 Milk 1 018
G07.203.100.700.313 Cultured Milk Products 34
G07.203.100.700.313.222 Buttermilk 1
G07.203.100.700.313.444 Cheese 115
G07.203.100.700.313.666 Kefir 4
G07.203.100.700.313.777 Koumiss 4
G07.203.100.700.313.888 Yogurt 41
G07.203.200 Fermented Foods 7
G07.203.200.500 Cultured Milk Products 34
G07.203.200.500.444 Cheese 115
G07.203.200.500.888 Yogurt 41
G07.203.300 Food 1 829
G07.203.300.350 Dairy Products 329
G07.203.300.350.300 Cultured Milk Products 34
G07.203.300.350.300.222 Buttermilk 1
G07.203.300.350.300.444 Cheese 115
G07.203.300.350.300.666 Kefir 4
G07.203.300.350.300.777 Koumiss 4
G07.203.300.350.300.888 Yogurt 41

J Technology, Industry, Agriculture
J02 Food and Beverages 111
J02.350 Fermented Foods 7
J02.350.500 Cultured Milk Products 34
J02.350.500.444 Cheese 115
J02.350.500.888 Yogurt 41
J02.500 Food 1 829
J02.500.350 Dairy Products 329
J02.500.350.300 Cultured Milk Products 34
J02.500.350.300.222 Buttermilk 1
J02.500.350.300.444 Cheese 115
J02.500.350.300.666 Kefir 4
J02.500.350.300.777 Koumiss 4
J02.500.350.300.888 Yogurt 41

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