Strained yoghurt A16GH Core term * RPC Derivatives/ ingredients **

The group includes any type of Strained yoghurt, i.e. yogurt that has been strained to remove its whey, resulting in a thicker consistency than unstrained yogurt. For example Greek yoghurt, Labneh and Yogurt cheese are included in this group. The part consumed/analysed is by default the whole or a portion of it representing the observed heterogeneity.

Core term (Level of detail)

A standard food term, suitable as a base term in a FoodEx2 code. ↩

RPC Derivatives/ ingredients (Type of Term)

A food made from a single commodity by a process that changes its nature, such as flour from grain or oil from seeds. ↩

Implicit facet descriptors *

Facet descriptor

Implicit facet descriptors are characteristics a food already implies, so they are left out of its FoodEx2 code. For example, "smoked salmon" (A02KF) implies the facet descriptor "smoking" (F28.A07JV); because the term itself already conveys it, it is not added to the code. ↩

Narrower terms

These are child terms of the current term, "Strained yoghurt".

Strained yoghurt has no narrower terms in All Lists.

Sibling terms

Other terms sharing the same "Yoghurt" parent term.

Record metadata

Status
APPROVED
Version
8.9
Valid from
28 Apr 2016, 17:44
Valid to
-
Last update
20 Jul 2017, 17:46