@prefix dbo: .
@prefix dbr: .
dbr:Alaska_Milk_Corporation dbo:wikiPageWikiLink dbr:Cream .
dbr:Illawarra dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_dried_foods dbo:wikiPageWikiLink dbr:Cream .
dbr:Meggle_AG dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_cooking_techniques dbo:wikiPageWikiLink dbr:Cream .
dbr:Bread_and_butter_pudding dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Stonyfield_Farm dbo:wikiPageWikiLink dbr:Cream ;
dbo:product dbr:Cream .
@prefix gold: .
dbr:Freeze-dried_ice_cream gold:hypernym dbr:Cream .
dbr:Oz_and_Hugh_Raise_the_Bar dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_candies dbo:wikiPageWikiLink dbr:Cream .
dbr:Health_of_Charles_Darwin dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_frozen_yogurt_companies dbo:wikiPageWikiLink dbr:Cream .
dbr:Provel_cheese dbo:wikiPageWikiLink dbr:Cream .
dbr:Frozen_custard dbo:wikiPageWikiLink dbr:Cream .
@prefix dbp: .
dbr:Frozen_custard dbp:mainIngredient dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Non-dairy_creamer dbo:wikiPageWikiLink dbr:Cream .
dbr:Romano_cheese dbo:wikiPageWikiLink dbr:Cream .
dbr:United_States_raw_milk_debate dbo:wikiPageWikiLink dbr:Cream .
dbr:Christmas_in_Serbia dbo:wikiPageWikiLink dbr:Cream .
dbr:SanCor dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_ice_cream_varieties_by_country dbo:wikiPageWikiLink dbr:Cream .
dbr:Cream_pie dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Stoemp dbo:wikiPageWikiLink dbr:Cream .
dbr:Frappuccino dbo:wikiPageWikiLink dbr:Cream .
dbr:Stracciatella_di_bufala dbo:wikiPageWikiLink dbr:Cream .
dbr:String_cheese dbo:wikiPageWikiLink dbr:Cream .
dbr:Lamington dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_American_desserts dbo:wikiPageWikiLink dbr:Cream .
dbr:Lobster_Newberg dbo:wikiPageWikiLink dbr:Cream .
dbr:Nitrogen_compounds dbo:wikiPageWikiLink dbr:Cream .
dbr:Ethyl_lactate dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream ;
gold:hypernym dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Buttermilk dbo:wikiPageWikiLink dbr:Cream .
dbr:Hoop_cheese dbo:wikiPageWikiLink dbr:Cream .
dbr:Cottage_cheese dbo:wikiPageWikiLink dbr:Cream .
dbr:Dairy_product dbo:wikiPageWikiLink dbr:Cream .
dbr:Ostkaka dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:List_of_dairy_products dbo:wikiPageWikiLink dbr:Cream .
dbr:Eierpunsch dbo:wikiPageWikiLink dbr:Cream .
dbr:Walter_Scheib dbo:wikiPageWikiLink dbr:Cream .
dbr:Mascarpone dbo:wikiPageWikiLink dbr:Cream .
dbr:Brandade dbo:wikiPageWikiLink dbr:Cream .
dbr:Culture_of_Jersey dbo:wikiPageWikiLink dbr:Cream .
dbr:Conservation_and_restoration_of_ceramic_objects dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_duo_and_trio_cocktails dbo:wikiPageWikiLink dbr:Cream .
dbr:Dal_makhani dbo:wikiPageWikiLink dbr:Cream .
dbr:Chicken_Chettinad dbo:wikiPageWikiLink dbr:Cream ;
dbp:mainIngredient dbr:Cream ;
dbo:ingredient dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream ;
dbo:colour dbr:Cream .
dbr:Makhan_malai dbo:wikiPageWikiLink dbr:Cream ;
dbp:mainIngredient dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Khirachora_Gopinatha_Temple dbo:wikiPageWikiLink dbr:Cream .
dbr:Reshmi_kabab dbo:wikiPageWikiLink dbr:Cream .
dbr:Rough_scallop dbo:wikiPageWikiLink dbr:Cream .
dbr:Nantua_sauce dbo:wikiPageWikiLink dbr:Cream .
@prefix foaf: .
@prefix wikipedia-en: .
wikipedia-en:Cream foaf:primaryTopic dbr:Cream .
dbr:California dbo:wikiPageWikiLink dbr:Cream .
dbr:Chongqing dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Whey dbo:wikiPageWikiLink dbr:Cream .
dbr:Custard dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Ganache dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Jersey dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Antiarthritics dbo:wikiPageWikiLink dbr:Cream .
dbr:Lacto_vegetarianism dbo:wikiPageWikiLink dbr:Cream .
dbr:Fat_content_of_milk dbo:wikiPageWikiLink dbr:Cream .
dbr:Babcock_bottle dbo:wikiPageWikiLink dbr:Cream .
dbr:Babcock_test dbo:wikiPageWikiLink dbr:Cream .
dbr:Oyster_ice_cream dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Apple_pie dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Cosmetic_camouflage dbo:wikiPageWikiLink dbr:Cream .
dbr:Sno_Balls dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Sugar_cream_pie dbo:wikiPageWikiLink dbr:Cream ;
dbp:mainIngredient dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Clotted_cream dbo:wikiPageWikiLink dbr:Cream ;
gold:hypernym dbr:Cream .
dbr:Dickie_Dee gold:hypernym dbr:Cream .
dbr:Sealtest_Dairy dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:History_of_cheesemaking_in_Wisconsin dbo:wikiPageWikiLink dbr:Cream .
dbr:Vienna_Fingers dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Spumoni gold:hypernym dbr:Cream .
dbr:List_of_cocktails dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_IBA_official_cocktails dbo:wikiPageWikiLink dbr:Cream .
dbr:Ester dbo:wikiPageWikiLink dbr:Cream .
dbr:Bun dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Semolina_pudding dbo:wikiPageWikiLink dbr:Cream .
dbr:Pozharsky_cutlet dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_Italian_dishes dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Lincoln_Goines dbo:wikiPageWikiLink dbr:Cream .
dbr:Bob_Scobey dbo:wikiPageWikiLink dbr:Cream .
dbr:Soft_serve gold:hypernym dbr:Cream .
dbr:Defoamer dbo:wikiPageWikiLink dbr:Cream .
dbr:Thousand_Island_dressing dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Spironolactone dbo:wikiPageWikiLink dbr:Cream .
dbr:Seborrhoeic_dermatitis dbo:wikiPageWikiLink dbr:Cream .
dbr:Roussanne dbo:wikiPageWikiLink dbr:Cream .
dbr:Freddo dbo:wikiPageWikiLink dbr:Cream .
dbr:Brioche dbo:wikiPageWikiLink dbr:Cream ;
dbp:mainIngredient dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:List_of_cholesterol_in_foods dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_desserts dbo:wikiPageWikiLink dbr:Cream .
dbr:Pharmacokinetics_of_testosterone dbo:wikiPageWikiLink dbr:Cream .
dbr:Crowley_Foods dbo:wikiPageWikiLink dbr:Cream .
dbr:Steam_infusion dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Fish_soup dbo:wikiPageWikiLink dbr:Cream .
dbr:Upstate_Niagara_Cooperative dbo:wikiPageWikiLink dbr:Cream .
dbr:Outline_of_food_preparation dbo:wikiPageWikiLink dbr:Cream .
dbr:Baked_Alaska dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_English_words_of_Gaulish_origin dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Ketogenic_diet dbo:wikiPageWikiLink dbr:Cream .
dbr:Chocoholic dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Harry_Mummery dbo:wikiPageWikiLink dbr:Cream .
dbr:Isis_railway_line dbo:wikiPageWikiLink dbr:Cream .
dbr:Kitchener_bun dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Gratin_dauphinois dbo:wikiPageWikiLink dbr:Cream .
dbr:Drug dbo:wikiPageWikiLink dbr:Cream .
dbr:Chowder dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Coleslaw dbo:wikiPageWikiLink dbr:Cream .
dbr:Baklava dbo:wikiPageWikiLink dbr:Cream .
dbr:Cream_bun dbo:wikiPageWikiLink dbr:Cream .
dbr:Shades_of_white dbo:wikiPageWikiLink dbr:Cream .
dbr:American_cuisine dbo:wikiPageWikiLink dbr:Cream .
dbr:Shea_butter dbo:wikiPageWikiLink dbr:Cream .
dbr:Mlekara_Subotica dbo:wikiPageWikiLink dbr:Cream .
dbr:Carrot_cake dbo:wikiPageWikiLink dbr:Cream .
dbr:Shaving_cream gold:hypernym dbr:Cream .
dbr:Beige dbo:wikiPageWikiLink dbr:Cream .
dbr:Chicken_tikka_masala dbo:wikiPageWikiLink dbr:Cream .
dbr:Shortcake dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Coffee_jelly dbo:wikiPageWikiLink dbr:Cream .
dbr:Brandy_snaps dbo:wikiPageWikiLink dbr:Cream ;
dbp:mainIngredient dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Irish_cream dbo:wikiPageWikiLink dbr:Cream ;
dbp:ingredients dbr:Cream .
dbr:List_of_British_desserts dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Happy_Faces dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Knickerbocker_glory dbo:wikiPageWikiLink dbr:Cream ;
dbp:mainIngredient dbr:Cream ;
dbo:ingredient dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Manjar_blanco dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream ;
dbo:type dbr:Cream ;
dbp:type dbr:Cream .
dbr:Suna_Besha dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Neenish_tart dbo:wikiPageWikiLink dbr:Cream .
dbr:Beatrice_Foods_Canada dbo:wikiPageWikiLink dbr:Cream .
dbr:University_of_Birmingham_Medical_School_RFC dbo:wikiPageWikiLink dbr:Cream .
dbr:Mexican_cuisine dbo:wikiPageWikiLink dbr:Cream .
dbr:Teacup dbo:wikiPageWikiLink dbr:Cream .
dbr:Carbonara dbo:wikiPageWikiLink dbr:Cream .
dbr:Cream_of_mushroom_soup dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Cream_of_broccoli_soup dbo:wikiPageWikiLink dbr:Cream .
dbr:Cream_soup dbo:wikiPageWikiLink dbr:Cream .
dbr:Tomato_soup dbo:wikiPageWikiLink dbr:Cream .
dbr:Ulysses dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Whisk dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_Spanish_words_of_Celtic_origin dbo:wikiPageWikiLink dbr:Cream .
dbr:Vichyssoise dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Pyttipanna dbo:wikiPageWikiLink dbr:Cream .
dbr:Gay_Lea dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Tiger_tail_ice_cream gold:hypernym dbr:Cream .
dbr:Sunny_Boy_Cereal dbo:wikiPageWikiLink dbr:Cream .
dbr:Caramel dbo:wikiPageWikiLink dbr:Cream .
dbr:Eggnog dbo:wikiPageWikiLink dbr:Cream .
dbr:Hard_sauce dbo:wikiPageWikiLink dbr:Cream .
dbr:Christmas_pudding dbo:wikiPageWikiLink dbr:Cream .
dbr:Cocktail dbo:wikiPageWikiLink dbr:Cream .
dbr:Arab_cuisine dbo:wikiPageWikiLink dbr:Cream .
dbr:Armenian_cuisine dbo:wikiPageWikiLink dbr:Cream .
dbr:Bangladeshi_cuisine dbo:wikiPageWikiLink dbr:Cream .
dbr:Butter_churn dbo:wikiPageWikiLink dbr:Cream .
dbr:Coffee dbo:wikiPageWikiLink dbr:Cream .
dbr:Drink dbo:wikiPageWikiLink dbr:Cream .
dbr:Biscuit dbo:wikiPageWikiLink dbr:Cream .
dbr:Pastry dbo:wikiPageWikiLink dbr:Cream .
dbr:Doughnut dbo:wikiPageWikiLink dbr:Cream .
dbr:Mashed_potato dbo:wikiPageWikiLink dbr:Cream .
dbr:Ghee dbo:wikiPageWikiLink dbr:Cream .
dbr:Chardonnay dbo:wikiPageWikiLink dbr:Cream .
dbr:Ice_cream dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Wine_tasting dbo:wikiPageWikiLink dbr:Cream .
dbr:Dairy dbo:wikiPageWikiLink dbr:Cream .
dbr:Lassi dbo:wikiPageWikiLink dbr:Cream ;
dbp:minorIngredient dbr:Cream .
dbr:List_of_pastries dbo:wikiPageWikiLink dbr:Cream .
dbr:Common_Agricultural_Policy dbo:wikiPageWikiLink dbr:Cream .
dbr:Jell-O dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Economy_of_Greece dbo:wikiPageWikiLink dbr:Cream .
dbr:Rubus_chamaemorus dbo:wikiPageWikiLink dbr:Cream .
dbr:Timeline_of_biotechnology dbo:wikiPageWikiLink dbr:Cream .
dbr:Beat_Bobby_Flay dbo:wikiPageWikiLink dbr:Cream .
dbr:Albert_sauce dbo:wikiPageWikiLink dbr:Cream .
dbr:Mushroom_sauce dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_dessert_sauces dbo:wikiPageWikiLink dbr:Cream .
dbr:Bread_sauce dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Circassian_cuisine dbo:wikiPageWikiLink dbr:Cream .
dbr:Zwiebelkuchen dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Irish_coffee dbo:wikiPageWikiLink dbr:Cream .
dbr:Cappuccino dbo:wikiPageWikiLink dbr:Cream .
dbr:Coffee_preparation dbo:wikiPageWikiLink dbr:Cream .
dbr:C-ration dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_fermented_foods dbo:wikiPageWikiLink dbr:Cream .
dbr:The_French_Chef dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Fairlife dbo:wikiPageWikiLink dbr:Cream .
dbr:Desjardin dbo:wikiPageWikiLink dbr:Cream .
dbr:Alfa_Laval dbo:wikiPageWikiLink dbr:Cream .
dbr:Dairy_in_India dbo:wikiPageWikiLink dbr:Cream .
dbr:Fruit_soup dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Dancing_Lasha_Tumbai dbo:wikiPageWikiLink dbr:Cream .
dbr:Advocaat dbo:wikiPageWikiLink dbr:Cream .
dbr:Hopje dbo:wikiPageWikiLink dbr:Cream ;
dbp:mainIngredient dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Reindeer_cheese dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Keglevich dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Gefillde dbo:wikiPageWikiLink dbr:Cream .
dbr:Fromage_blanc dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Saint_Agur_Blue dbo:wikiPageWikiLink dbr:Cream .
dbr:Chilaquiles dbo:wikiPageWikiLink dbr:Cream .
dbr:Plant_cream dbo:wikiPageWikiLink dbr:Cream ;
gold:hypernym dbr:Cream .
dbr:List_of_Indian_soups_and_stews dbo:wikiPageWikiLink dbr:Cream .
dbr:Assidat_Zgougou dbo:wikiPageWikiLink dbr:Cream .
gold:hypernym dbr:Cream .
dbr:Pasanda dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_bacon_dishes dbo:wikiPageWikiLink dbr:Cream .
dbr:Lentil_soup dbo:wikiPageWikiLink dbr:Cream .
dbr:Asterix_and_the_Normans dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_French_dishes dbo:wikiPageWikiLink dbr:Cream .
dbr:Dr_Pepper dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_loanwords_in_Chinese dbo:wikiPageWikiLink dbr:Cream .
dbr:The_Museum_of_Curiosity dbo:wikiPageWikiLink dbr:Cream .
dbr:Chile_con_queso dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Lefse dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Cork_taint dbo:wikiPageWikiLink dbr:Cream .
dbr:Skimmed_milk dbo:wikiPageWikiLink dbr:Cream .
dbr:Aristaeus dbo:wikiPageWikiLink dbr:Cream .
dbr:Romani_language_standardization dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Nata_de_coco dbo:wikiPageWikiLink dbr:Cream .
dbr:Chlorproethazine dbo:wikiPageWikiLink dbr:Cream .
dbr:Eriogonum_heracleoides gold:hypernym dbr:Cream .
dbr:Maple_bar dbo:wikiPageWikiLink dbr:Cream .
dbr:Swifts_Creek dbo:wikiPageWikiLink dbr:Cream .
dbr:Rocoto_relleno dbo:wikiPageWikiLink dbr:Cream .
dbr:Obatzda dbo:wikiPageWikiLink dbr:Cream .
dbr:Vorschmack dbo:wikiPageWikiLink dbr:Cream .
dbr:Chicken_Picasso dbo:wikiPageWikiLink dbr:Cream ;
dbp:mainIngredient dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Swabian_spaetzle dbo:wikiPageWikiLink dbr:Cream .
dbr:Chomchom dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
@prefix rdf: .
@prefix owl: .
dbr:Cream rdf:type owl:Thing ,
dbo:Software .
@prefix rdfs: .
dbr:Cream rdfs:label "Nata"@ca ,
"Kremo"@eo ,
"\u30AF\u30EA\u30FC\u30E0 (\u98DF\u54C1)"@ja ,
"Smetana"@cs ,
"\uD06C\uB9BC (\uC74C\uC2DD)"@ko ,
"\u9BAE\u5976\u6CB9"@zh ,
"\u039A\u03C1\u03AD\u03BC\u03B1 \u03B3\u03AC\u03BB\u03B1\u03BA\u03C4\u03BF\u03C2"@el ,
"Rahm"@de ,
"\u0412\u0435\u0440\u0448\u043A\u0438"@uk ,
"\u0421\u043B\u0438\u0432\u043A\u0438"@ru ,
"Crema de leche"@es ,
"Esne-gain"@eu ,
"Panna"@it ,
"\u015Amietanka"@pl ,
"Room (product)"@nl ,
"Krim"@in ,
"Gr\u00E4dde"@sv ,
"Cr\u00E8me (produit laitier)"@fr ,
"Nata"@pt ,
"\u0642\u0634\u062F\u0629"@ar ,
"Uachtar"@ga ,
"Cream"@en ;
rdfs:comment "Is an leacht sailleach b\u00E1n tiubh n\u00F3 bu\u00ED meathbh\u00E1n a n-\u00E9ir\u00EDonn chuig an barr nuair a sholada\u00EDonn an bainne \u00E9 uachtar."@ga ,
"La cr\u00E8me est un produit laitier, un concentr\u00E9 issu du lait riche en mati\u00E8re grasse. Elle est obtenue soit m\u00E9caniquement par centrifugation, soit naturellement par d\u00E9cantation du lait cru. La mati\u00E8re grasse de la cr\u00E8me est le beurre."@fr ,
"Room bestaat uit melkvet en kleine hoeveelheden van andere koemelkbestanddelen. De melk wordt afgeroomd en de verkregen room wordt veel gebruikt bij het maken van toetjes en taarten. Melkvet bevat voor 60% aan verzadigde vetten. Volgens de Nederlandse Warenwet moet room uit koemelk worden bereid, waarna door verhoging van het vetgehalte een vloeibaar of dikvloeibaar zuivelproduct wordt verkregen. Het vetgehalte van room moet ten minste 10% bedragen."@nl ,
"\u0421\u043B\u0438\u0301\u0432\u043A\u0438 \u2014 \u043C\u043E\u043B\u043E\u0447\u043D\u044B\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442, \u043F\u043E\u043B\u0443\u0447\u0430\u0435\u043C\u044B\u0439 \u0438\u0437 \u0446\u0435\u043B\u044C\u043D\u043E\u0433\u043E \u043C\u043E\u043B\u043E\u043A\u0430 \u043F\u0443\u0442\u0451\u043C \u0441\u0435\u043F\u0430\u0440\u0430\u0446\u0438\u0438 \u0436\u0438\u0440\u043E\u0432\u043E\u0439 \u0444\u0440\u0430\u043A\u0446\u0438\u0438. \u0418\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u044E\u0442\u0441\u044F \u0434\u043B\u044F \u0438\u0437\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u044F \u0441\u043B\u0438\u0432\u043E\u0447\u043D\u043E\u0433\u043E \u043C\u0430\u0441\u043B\u0430, \u0441\u043C\u0435\u0442\u0430\u043D\u044B, \u043C\u043E\u0440\u043E\u0436\u0435\u043D\u043E\u0433\u043E, \u043F\u043E\u0442\u0440\u0435\u0431\u043B\u044F\u044E\u0442\u0441\u044F \u0432 \u0441\u0432\u0435\u0436\u0435\u043C \u0432\u0438\u0434\u0435."@ru ,
"Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called \"separators\". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat."@en ,
"( \uD718\uD551 \uD06C\uB9BC\uC740 \uC5EC\uAE30\uB85C \uC5F0\uACB0\uB429\uB2C8\uB2E4. \uC800\uC5B4\uC11C \uAC70\uD488\uC744 \uB0B8 \uD06C\uB9BC\uC5D0 \uB300\uD574\uC11C\uB294 \uD729\uD2B8 \uD06C\uB9BC \uBB38\uC11C\uB97C \uCC38\uACE0\uD558\uC2ED\uC2DC\uC624.) \uD06C\uB9BC(\uC601\uC5B4: cream) \uB610\uB294 \uC720\uD06C\uB9BC(\u4E73cream, \uC601\uC5B4: dairy cream)\uC740 \uC720\uC81C\uD488\uC758 \uD558\uB098\uB85C, \uC6B0\uC720 \uB4F1 \uB3D9\uBB3C\uC758 \uC816\uC744 \uD558\uAE30 \uC804\uC5D0 \uC9C0\uBC29\uC774 \uB9CE\uC740 \uC704\uCABD \uCE35\uC744 \uBD84\uB9AC\uD55C \uC2DD\uD488\uC774\uB2E4. \uADE0\uC9C8\uD654\uD558\uC9C0 \uC54A\uC740 \uC6B0\uC720\uC5D0\uC11C\uB294 \uBC00\uB3C4\uAC00 \uB0AE\uC740 \uC9C0\uBC29\uCE35\uC774 \uC704\uB85C \uB5A0\uC624\uB978\uB2E4. \uD604\uB300\uC5D0\uB294 \uC6D0\uC2EC \uBD84\uB9AC\uAE30\uC758 \uC77C\uC885\uC778 \uB85C \uC6D0\uC720\uC5D0\uC11C \uC720\uD06C\uB9BC\uACFC \uD0C8\uC9C0\uC720\uB97C \uBD84\uB9AC\uD55C\uB2E4. \uC720\uC9C0\uBC29\uC774 18%\u223C20% \uB4E4\uC5B4 \uC788\uB294 \uD06C\uB9BC\uC740 \uCEE4\uD53C\uC758 \uC4F4\uB9DB\uC744 \uB35C\uC5B4 \uC8FC\uACE0 \uD5A5\uC744 \uBD80\uB4DC\uB7FD\uAC8C \uD55C\uB2E4. \uC720\uC9C0\uBC29 \uD568\uB7C9\uC774 30%\u223C37%\uC778 \uD06C\uB9BC\uC740 \uC544\uC774\uC2A4\uD06C\uB9BC\uACFC \uBC84\uD130\uB97C \uB9CC\uB4DC\uB294 \uB370 \uC4F0\uC774\uACE0, 36% \uC774\uC0C1\uC778 \uC9C4\uD55C \uD06C\uB9BC\uC740 \uBC84\uD130\uD06C\uB9BC\uC5D0 \uC4F0\uC774\uACE0 \uCF00\uC774\uD06C\uB97C \uC7A5\uC2DD\uD558\uAC70\uB098 \uACFC\uC77C \uC704\uC5D0 \uC5B9\uC5B4 \uBA39\uB294\uB2E4. \uC544\uC774\uC2F1 \uC6A9\uB3C4\uB85C \uD754\uD788 \uC4F0\uC778\uB2E4."@ko ,
"La crema, nata o gordura de leche es una sustancia de consistencia grasa y color marfil (blanca amarillenta, tambi\u00E9n llamado color crema) que se encuentra de forma emulsionada en la leche reci\u00E9n orde\u00F1ada o cruda, es decir, en estado natural y que no ha pasado por ning\u00FAn proceso artificial que elimine elementos grasos. La crema de leche suele emplearse principalmente en la fabricaci\u00F3n de helados. Tambi\u00E9n es posible comercializarla a\u00F1adi\u00E9ndole sal, de modo que se pueda utilizar de forma an\u00E1loga a la mantequilla (esto se hace principalmente en pa\u00EDses como Venezuela, donde se consume con arepas)."@es ,
"La panna, o crema di latte, \u00E8 un latticino costituito dalla parte grassa del latte, ottenuta per affioramento spontaneo in seguito a decantazione lenta oppure tramite centrifugazione, un processo pi\u00F9 veloce ed efficiente. Secondo le direttive europee (regolamento CE n. 1308/2013) la panna deve contenere un minimo di grassi lattieri del 10%."@it ,
"Kremo estas tiu pli grasa parto de lakto, kiu post kelktempa senmovo levi\u011Das al la supro kaj kiun oni buterigas per kirlado, batado. Kutime \u011Di enhavas de 10% \u011Dis 30% da graso. Oni parolas pri acida, dol\u0109a, batita kremo. Kremo estas anka\u016D oleeca \u015Dmira\u0135o , uzata kiel kuracilo a\u016D kosmetika\u0135o : belecokremo, razkremo; la\u016D tiu difino, \u011Di estas sinonimo de pomado."@eo ,
"Smetana je ml\u00E9\u010Dn\u00FD v\u00FDrobek, jedn\u00E1 se o nejtu\u010Dn\u011Bj\u0161\u00ED \u010D\u00E1st ml\u00E9ka, kter\u00E1 se usazuje na jeho povrchu. Smetana se z\u00EDsk\u00E1v\u00E1 sb\u00EDr\u00E1n\u00EDm nebo odst\u0159e\u010Fov\u00E1n\u00EDm a v obchod\u011B se prod\u00E1v\u00E1 sladk\u00E1 nebo kysan\u00E1 (v \u0159ad\u011B jazyk\u016F se p\u016Fvodn\u011B rusk\u00FD v\u00FDraz smetana u\u017E\u00EDv\u00E1 pr\u00E1v\u011B pro zakysanou smetanu). Obsahuje nejm\u00E9n\u011B 10 % tuku. Smetana, kter\u00E1 m\u00E1 alespo\u0148 30 % tuku, se naz\u00FDv\u00E1 smetana ke \u0161leh\u00E1n\u00ED a slou\u017E\u00ED k v\u00FDrob\u011B \u0161leha\u010Dky. Podmno\u017Einou je smetana vysokotu\u010Dn\u00E1 s nejm\u00E9n\u011B 35 % tuku. Jin\u00E9 pr\u00E1vn\u00ED \u0159\u00E1dy ne\u017E \u010Desk\u00E9 mohou smetanu a jej\u00ED druhy definovat jin\u00FDm zp\u016Fsobem."@cs ,
"A nata (portugu\u00EAs europeu ou brasileiro) ou creme de leite (portugu\u00EAs brasileiro) \u00E9 a gordura do leite, um tipo de latic\u00EDnio muito utilizado em culin\u00E1ria e confeitaria e tamb\u00E9m como principal ingrediente da manteiga. A nata pode ser utilizada batendo-a com a\u00E7\u00FAcar muito fino para formar o creme chantili. Outra forma usual \u00E9 adicionar nata a um molho de cozinhar carne, como no bife \u00E0 Marrare ou ent\u00E3o junto com cogumelos, no estrogonofe."@pt ,
"\u0627\u0644\u0642\u0650\u0634\u062F\u064E\u0629 \u0628\u0627\u0644\u0639\u0627\u0645\u064A\u0629 \u0642\u0634\u0637\u0629 \u0623\u0648 \u0642\u0634\u0637\u0629 \u0627\u0644\u062D\u0644\u064A\u0628 \u060C \u0647\u064A \u0625\u062D\u062F\u0649 \u0645\u0646\u062A\u062C\u0627\u062A \u0627\u0644\u0623\u0644\u0628\u0627\u0646 \u0648\u0647\u064A \u0627\u0644\u0645\u0627\u062F\u0629 \u0627\u0644\u0645\u062A\u0632\u0628\u062F\u0629 \u0639\u0644\u0649 \u0633\u0637\u062D \u0627\u0644\u062D\u0644\u064A\u0628 \u0628\u0639\u062F \u062A\u0633\u062E\u064A\u0646\u0647 \u062A\u0633\u062E\u064A\u0646\u0627\u064B \u0647\u0627\u062F\u0626\u0627\u064B \u0648\u062C\u064A\u062F\u0627\u064B (\u0645\u062F\u0629 \u0637\u0648\u064A\u0644\u0629) \u062F\u0648\u0646 \u063A\u0644\u064A\u0627\u0646\u060C \u0648\u0647\u0646\u0627\u0643 \u0627\u0644\u0639\u062F\u064A\u062F \u0645\u0646 \u0627\u0644\u0637\u0631\u0642 \u0644\u062A\u062D\u0636\u064A\u0631\u0647 \u0645\u0646\u0647\u0627 \u0627\u0644\u0645\u0646\u0632\u0644\u064A\u0629 \u0648\u0627\u0644\u0635\u0646\u0627\u0639\u064A\u0629 (\u0628\u0643\u0645\u064A\u0627\u062A \u0643\u0628\u064A\u0631\u0629). \u0633\u0628\u0628 \u0647\u0630\u0647 \u0627\u0644\u0645\u0627\u062F\u0629 \u0627\u0644\u0645\u062A\u0632\u0628\u062F\u0629 \u0647\u0648 \u0627\u0644\u062F\u0647\u0648\u0646 \u0641\u064A \u0627\u0644\u062D\u0644\u064A\u0628 \u0627\u0644\u062A\u064A \u062A\u0643\u0648\u0646 \u0630\u0627\u062A [\u0643\u062B\u0627\u0641\u0629] \u0642\u0644\u064A\u0644\u0629 \u0644\u0630\u0627 \u062A\u0637\u0641\u0648\u0627 \u0639\u0644\u0649 \u0633\u0637\u062D \u0627\u0644\u062D\u0644\u064A\u0628 \u0628\u0639\u062F \u0641\u062A\u0631\u0629 \u0645\u0646 \u0625\u0628\u0642\u0627\u0621 \u0627\u0644\u062D\u0644\u064A\u0628 \u0633\u0627\u0643\u0646\u0627\u064B. \u064A\u062A\u0645 \u062A\u0639\u062C\u064A\u0644 \u0647\u0630\u0647 \u0627\u0644\u0639\u0645\u0644\u064A\u0629 \u0641\u064A \u0645\u0635\u0627\u0646\u0639 \u0627\u0644\u0623\u0644\u0628\u0627\u0646 \u0628\u0627\u0633\u062A\u062E\u062F\u0627\u0645 \u0623\u062C\u0647\u0632\u0629 \u0627\u0633\u0645\u0647\u0627 \u00AB\u0627\u0644\u0641\u0648\u0627\u0635\u0644\u00BB \u0627\u0644\u062A\u064A \u062A\u0642\u0648\u0644 \u0628\u0639\u0645\u0644\u064A\u0629 \u062F\u0648\u0631\u0627\u0646 \u0633\u0631\u064A\u0639 \u0644\u0642\u0646\u0627\u0646\u064A \u0627\u0644\u062D\u0644\u064A\u0628 \u0644\u0643\u064A \u064A\u062A\u0645 \u0641\u0635\u0644 \u0645\u0643\u0648\u0646\u0627\u062A \u0627\u0644\u062D\u0644\u064A\u0628 \u062D\u0633\u0628 \u0627\u0644\u0643\u062B\u0627\u0641\u0629 \u0648\u0628\u0627\u0644\u062A\u0627\u0644\u064A \u064A\u062A\u0645 \u0627\u0644\u062D\u0635\u0648\u0644 \u0639\u0644\u0649 \u0637\u0628\u0642\u0629 \u0627\u0644\u0642\u0650\u0634\u062F\u064E\u0629 \u0623\u0648 \u0627\u0644\u0642\u0634\u0637\u0629."@ar ,
"\u0412\u0435\u0440\u0448\u043A\u0438\u0301, \u0441\u043C\u0435\u0442\u0430\u0301\u043D\u043A\u0430, \u0437\u0430\u0445. \u0432\u0435\u0440\u0445\u043D\u0438\u0301\u043D\u0430 \u0434\u0456\u0430\u043B. \u043E\u0441\u0443\u0301\u0436\u043A\u0430 \u2014 \u0446\u0435 \u0446\u0456\u043D\u043D\u0438\u0439 \u0456 \u043F\u043E\u0436\u0438\u0432\u043D\u0438\u0439 \u043C\u043E\u043B\u043E\u0447\u043D\u0438\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442, \u0449\u043E \u043E\u0442\u0440\u0438\u043C\u0443\u044E\u0442\u044C \u0432 \u043F\u0440\u043E\u0446\u0435\u0441\u0456 \u0441\u0435\u043F\u0430\u0440\u0443\u0432\u0430\u043D\u043D\u044F \u043C\u043E\u043B\u043E\u043A\u0430. \u0412\u0435\u0440\u0448\u043A\u0438 \u0448\u0438\u0440\u043E\u043A\u043E \u0437\u0430\u0441\u0442\u043E\u0441\u043E\u0432\u0443\u044E\u0442\u044C\u0441\u044F \u0432\u0456\u0434 \u043A\u0443\u043B\u0456\u043D\u0430\u0440\u0456\u0457 \u0434\u043E \u043C\u0435\u0434\u0438\u0446\u0438\u043D\u0438. \u042F\u0432\u043B\u044F\u044E\u0442\u044C \u0441\u043E\u0431\u043E\u044E \u043E\u0434\u043D\u043E\u0440\u0456\u0434\u043D\u0443 \u0431\u0456\u043B\u0443 \u0440\u0456\u0434\u0438\u043D\u0443 \u0437 \u043A\u0440\u0435\u043C\u043E\u0432\u0438\u043C \u0432\u0456\u0434\u0442\u0456\u043D\u043A\u043E\u043C, \u0431\u0435\u0437 \u0433\u0440\u0443\u0434\u043E\u043A \u0436\u0438\u0440\u0443, \u0447\u0438\u0441\u0442\u0443, \u0431\u0435\u0437 \u0441\u0442\u043E\u0440\u043E\u043D\u043D\u0456\u0445 \u0437\u0430\u043F\u0430\u0445\u0456\u0432."@uk ,
"La crema de la llet o nata \u00E9s una subst\u00E0ncia de consist\u00E8ncia greixosa i tonalitat blanca o groguenca, que es troba de forma emulsionada en la llet. Est\u00E0 constitu\u00EFda principalment per gl\u00F2buls de mat\u00E8ria greixosa que es troben surant en la superf\u00EDcie de la llet crua; per aix\u00F2 es diu que \u00E9s una emulsi\u00F3 de greix en aigua. Aquesta capa es pot apreciar deixant certa quantitat de llet, sense homogene\u00EFtzar ni descremar, en un recipient: es pot observar com una prima capa pren forma en la superf\u00EDcie. Aquesta pel\u00B7l\u00EDcula de greix se separa mitjan\u00E7ant un proc\u00E9s de centrifugaci\u00F3 i s'envasa per separat per al seu \u00FAs en gastronomia."@ca ,
"Gr\u00E4dde \u00E4r en vattenemulsion av fett som avskiljts fr\u00E5n mj\u00F6lk, vanligen komj\u00F6lk. Det mesta av gr\u00E4dden homogeniseras f\u00F6r att inte skikta sig, men gr\u00E4dde med fetthalt \u00F6ver 40 procent beh\u00F6ver inte homogenisering. S\u00E5dan gr\u00E4dde kallas vispgr\u00E4dde p\u00E5 grund av de stora fettdropparnas f\u00F6rm\u00E5ga att binda luft till ett h\u00E5llfast skum (\u00E5lderdomligt och i finlandssvenskan: \"sn\u00F6mos\" ) vid vispning."@sv ,
"Esne-gaina itxura koipetsua eta zuria duen substantzia bat da, emultsio gisa esne jetzi berriaren gainaldean osatzen dena: hortik euskarazko esne-gain izena. Esnearen koipeari esaten zaio. Esnea homogeneizatu eta dekantatu ondoren lortzen den koipeari alegia. Saltzen den esne-gain komertziala behiarena izaten da. Komertzialki esne-gainak duen koipe kopuruaren arabera banatzen dira. Batzuk kozinatzeko besteak harrotzeko\u2026"@eu ,
"\u015Amietanka \u2013 produkt mleczny otrzymywany w procesie odwirowywania mleka surowego. Stanowi p\u00F3\u0142produkt przy wytwarzaniu wielu produkt\u00F3w mlecznych np. \u015Bmietany, mas\u0142a \u015Bmietankowego, lod\u00F3w \u015Bmietankowych. Sprzedawana r\u00F3wnie\u017C w postaci nieprzetworzonej lub przetworzonej metod\u0105 UHT. \u015Amietanki o zawarto\u015Bci 9-12% t\u0142uszczu, potocznie nazywanej s\u0142odk\u0105 \u015Bmietank\u0105, u\u017Cywa si\u0119 do kawy. \u015Amietanki o zawarto\u015Bci 30-36% t\u0142uszczu, potocznie zwanej krem\u00F3wk\u0105, u\u017Cywa si\u0119 do deser\u00F3w i sporz\u0105dzania bitej \u015Bmietany."@pl ,
"Krim atau kepala susu atau rum adalah produk berbahan susu yang dibuat dari lapisan lemak susu sebelum susu dihomogenisasi. Susu yang belum dihomogenisasi memiliki lemak yang lambat laun akan mengambang ke atas. Dalam skala produksi industri krim, proses ini dipercepat menggunakan pemusing bernama separator. Di banyak negara, krim dijual dalam beberapa kelas berdasarkan banyaknya lemak susu yang dikandung. Krim dapat diubah ke dalam bentuk bubuk untuk pengiriman ke pasar yang jauh, dan mengandung tingkat lemak jenuh yang tinggi."@in ,
"\u30AF\u30EA\u30FC\u30E0\uFF08\u51DD\u4E73\u3001\u82F1\u8A9E: cream\uFF09\u306F\u3001\u8102\u80AA\u3068\u305F\u3093\u3071\u304F\u8CEA\u304C\u6FC3\u7E2E\u3057\u305F\u3001\u767D\u8272\u3084\u8584\u9EC4\u8272\u306E\u6FC3\u539A\u306A\u6DB2\u4F53\u3002\u539F\u5247\u3068\u3057\u3066\u725B\u4E73\u6210\u5206\u306B\u7531\u6765\u3059\u308B\u5546\u54C1\u3067\u3042\u308B\u3002\u4E73\u7B49\u7701\u4EE4\u306F\u300C\u751F\u4E73\u3001\u725B\u4E73\u307E\u305F\u306F\u7279\u5225\u725B\u4E73\u304B\u3089\u4E73\u8102\u80AA\u5206\u4EE5\u5916\u306E\u6210\u5206\u3092\u9664\u53BB\u3057\u3001\u4E73\u8102\u80AA\u5206\u309218.0%\u4EE5\u4E0A\u306B\u3057\u305F\u3082\u306E\u300D\u3068\u5B9A\u3081\u3066\u3044\u308B\u3002"@ja ,
"\u5976\u6CB9\uFF08\u82F1\u8A9E\uFF1ACream\uFF09\uFF0C\u9BAE\u4E73\u6CB9\uFF0C\u6216\u97F3\u8B6F\u70BA\u6DC7\u6DCB\u3001\u6FC0\u51CC\u3001\u514B\u6797\u59C6\uFF0C\u662F\u7531\u672A\u4E4B\u524D\u7684\u751F\u725B\u4E73\u9876\u5C42\u7684\u725B\u5976\u8102\u80AA\u542B\u91CF\u8F83\u9AD8\u7684\u4E00\u5C42\u5236\u5F97\u7684\u4E73\u5236\u54C1\u3002\u5728\u8BB8\u591A\u56FD\u5BB6\uFF0C\u5976\u6CB9\u90FD\u662F\u6839\u636E\u5176\u8102\u80AA\u542B\u91CF\u7684\u4E0D\u540C\u5206\u4E3A\u4E0D\u540C\u7684\u7B49\u7EA7\u3002\u5976\u6CB9\u5BB9\u6613\u6ECB\u751F\u7D30\u83CC\u5FC5\u9808\u51B7\u85CF\uFF0C\u4F46\u53EF\u4EE5\u88FD\u6210\u7F50\u982D\u6216\u900F\u904E\u5E72\u71E5\u5236\u6210\u7C89\u672B\uFF0C\u4EE5\u5229\u8FD0\u8F93\u5230\u9065\u8FDC\u7684\u5E02\u573A\u3002 \u5976\u6CB9\u4E3B\u8981\u662F\u4F5C\u70BA\u86CB\u7CD5\u7684\u88DD\u98FE\uFF0C\u6216\u6210\u70BA\u9EB5\u5305\u7684\u9921\u6599\uFF08\u898B\u5976\u6CB9\u5305\uFF09\u3002\u4E5F\u7528\u4F86\u52A0\u5728\u98F2\u54C1\u4E2D\u3002\u9664\u4E86\u4E0A\u8FF0\u7528\u9014\u5916\uFF0C\u5976\u6CB9\u4E5F\u662F\u5236\u9020\u51B0\u6DC7\u6DCB\u7684\u4E3B\u8981\u539F\u6599\u3002"@zh ,
"Als Rahm bzw. im bundesdeutschen Hochdeutsch auch Sahne, im \u00F6sterreichischen Hochdeutsch auch Obers und im Schweizer Hochdeutsch auch Nidel wird die fetthaltige Phase der Milch bezeichnet, die beim Stehenlassen unges\u00E4uerter Rohmilch nat\u00FCrlich an der Oberfl\u00E4che aufschwimmt oder aus Rohmilch abzentrifugiert werden kann. Die Bezeichnungen f\u00FCr Sahne sind regional unterschiedlich und werden zum Teil auch nicht einheitlich verwendet. Sahne ist physikalisch gesehen eine Emulsion von Milchfett in Wasser (die daraus durch Emulsionsumkehr hergestellte Butter ist dagegen eine Emulsion von Wasser in Milchfett)."@de ,
"\u0397 \u03BA\u03C1\u03AD\u03BC\u03B1 \u03B3\u03AC\u03BB\u03B1\u03BA\u03C4\u03BF\u03C2 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03B3\u03B1\u03BB\u03B1\u03BA\u03C4\u03BF\u03BA\u03BF\u03BC\u03B9\u03BA\u03CC \u03C0\u03C1\u03BF\u03CA\u03CC\u03BD \u03C0\u03BF\u03C5 \u03B1\u03C0\u03BF\u03C4\u03B5\u03BB\u03B5\u03AF\u03C4\u03B1\u03B9 \u03B1\u03C0\u03CC \u03C4\u03B7\u03BD \u03BB\u03B9\u03C0\u03B1\u03C1\u03AE \u03C3\u03C4\u03B9\u03B2\u03AC\u03B4\u03B1 \u03C0\u03BF\u03C5 \u03C3\u03C7\u03B7\u03BC\u03B1\u03C4\u03AF\u03B6\u03B5\u03C4\u03B1\u03B9 \u03C3\u03C4\u03B7\u03BD \u03BA\u03BF\u03C1\u03C5\u03C6\u03AE \u03B5\u03BD\u03CC\u03C2 \u03C0\u03B5\u03C1\u03B9\u03AD\u03BA\u03C4\u03B7 \u03B3\u03AC\u03BB\u03B1\u03BA\u03C4\u03BF\u03C2 \u03AC\u03BD\u03B5\u03C5 \u03BF\u03BC\u03BF\u03B3\u03B5\u03BD\u03BF\u03C0\u03BF\u03AF\u03B7\u03C3\u03B7\u03C2. \u0395\u03C0\u03B5\u03B9\u03B4\u03AE \u03C4\u03B1 \u03BB\u03AF\u03C0\u03B7 \u03AD\u03C7\u03BF\u03C5\u03BD \u03BC\u03B9\u03BA\u03C1\u03CC\u03C4\u03B5\u03C1\u03B7 \u03C0\u03C5\u03BA\u03BD\u03CC\u03C4\u03B7\u03C4\u03B1 \u03B1\u03BD\u03B5\u03B2\u03B1\u03AF\u03BD\u03BF\u03C5\u03BD \u03C3\u03C4\u03B7\u03BD \u03BA\u03BF\u03C1\u03C5\u03C6\u03AE. \u03A3\u03C4\u03B7 \u03B2\u03B9\u03BF\u03BC\u03B7\u03C7\u03B1\u03BD\u03B9\u03BA\u03AE \u03C0\u03B1\u03C1\u03B1\u03B3\u03C9\u03B3\u03AE \u03C4\u03B7\u03C2 \u03BA\u03C1\u03AD\u03BC\u03B1\u03C2 \u03B3\u03AC\u03BB\u03B1\u03BA\u03C4\u03BF\u03C2, \u03B7 \u03B4\u03B9\u03B1\u03B4\u03B9\u03BA\u03B1\u03C3\u03AF\u03B1 \u03B4\u03B9\u03B1\u03C7\u03C9\u03C1\u03B9\u03C3\u03BC\u03BF\u03CD \u03B5\u03C0\u03B9\u03C4\u03B1\u03C7\u03CD\u03BD\u03B5\u03C4\u03B1\u03B9 \u03BC\u03B5 \u03C6\u03C5\u03B3\u03BF\u03BA\u03AD\u03BD\u03C4\u03C1\u03B9\u03C3\u03B7. \u0397 \u03BA\u03C1\u03AD\u03BC\u03B1 \u03B3\u03AC\u03BB\u03B1\u03BA\u03C4\u03BF\u03C2 \u03B5\u03AF\u03BD\u03B1\u03B9 \u03C3\u03C5\u03C3\u03C4\u03B1\u03C4\u03B9\u03BA\u03CC \u03BC\u03B1\u03B3\u03B5\u03B9\u03C1\u03B9\u03BA\u03AE\u03C2 \u03C3\u03B5 \u03B3\u03BB\u03C5\u03BA\u03AC, \u03C0\u03B9\u03BA\u03C1\u03AC, \u03B1\u03BB\u03BC\u03C5\u03C1\u03AC \u03BA\u03B1\u03B9 \u03C0\u03B9\u03BA\u03AC\u03BD\u03C4\u03B9\u03BA\u03B1 \u03C0\u03B9\u03AC\u03C4\u03B1, \u03BA\u03B1\u03B9 \u03AD\u03C7\u03B5\u03B9 \u03BC\u03B5\u03B3\u03AC\u03BB\u03B7 \u03C0\u03B5\u03C1\u03B9\u03B5\u03BA\u03C4\u03B9\u03BA\u03CC\u03C4\u03B7\u03C4\u03B1 \u03C3\u03B5 \u03BA\u03BF\u03C1\u03B5\u03C3\u03BC\u03AD\u03BD\u03B1 \u03BB\u03B9\u03C0\u03B1\u03C1\u03AC."@el ;
foaf:depiction ,
,
,
.
@prefix dcterms: .
@prefix dbc: .
dbr:Cream dcterms:subject dbc:Dairy_products ,
dbc:Condiments ;
dbo:abstract "\u0412\u0435\u0440\u0448\u043A\u0438\u0301, \u0441\u043C\u0435\u0442\u0430\u0301\u043D\u043A\u0430, \u0437\u0430\u0445. \u0432\u0435\u0440\u0445\u043D\u0438\u0301\u043D\u0430 \u0434\u0456\u0430\u043B. \u043E\u0441\u0443\u0301\u0436\u043A\u0430 \u2014 \u0446\u0435 \u0446\u0456\u043D\u043D\u0438\u0439 \u0456 \u043F\u043E\u0436\u0438\u0432\u043D\u0438\u0439 \u043C\u043E\u043B\u043E\u0447\u043D\u0438\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442, \u0449\u043E \u043E\u0442\u0440\u0438\u043C\u0443\u044E\u0442\u044C \u0432 \u043F\u0440\u043E\u0446\u0435\u0441\u0456 \u0441\u0435\u043F\u0430\u0440\u0443\u0432\u0430\u043D\u043D\u044F \u043C\u043E\u043B\u043E\u043A\u0430. \u0412\u0435\u0440\u0448\u043A\u0438 \u0448\u0438\u0440\u043E\u043A\u043E \u0437\u0430\u0441\u0442\u043E\u0441\u043E\u0432\u0443\u044E\u0442\u044C\u0441\u044F \u0432\u0456\u0434 \u043A\u0443\u043B\u0456\u043D\u0430\u0440\u0456\u0457 \u0434\u043E \u043C\u0435\u0434\u0438\u0446\u0438\u043D\u0438. \u042F\u0432\u043B\u044F\u044E\u0442\u044C \u0441\u043E\u0431\u043E\u044E \u043E\u0434\u043D\u043E\u0440\u0456\u0434\u043D\u0443 \u0431\u0456\u043B\u0443 \u0440\u0456\u0434\u0438\u043D\u0443 \u0437 \u043A\u0440\u0435\u043C\u043E\u0432\u0438\u043C \u0432\u0456\u0434\u0442\u0456\u043D\u043A\u043E\u043C, \u0431\u0435\u0437 \u0433\u0440\u0443\u0434\u043E\u043A \u0436\u0438\u0440\u0443, \u0447\u0438\u0441\u0442\u0443, \u0431\u0435\u0437 \u0441\u0442\u043E\u0440\u043E\u043D\u043D\u0456\u0445 \u0437\u0430\u043F\u0430\u0445\u0456\u0432."@uk ,
"La crema, nata o gordura de leche es una sustancia de consistencia grasa y color marfil (blanca amarillenta, tambi\u00E9n llamado color crema) que se encuentra de forma emulsionada en la leche reci\u00E9n orde\u00F1ada o cruda, es decir, en estado natural y que no ha pasado por ning\u00FAn proceso artificial que elimine elementos grasos. Est\u00E1 constituida principalmente por gl\u00F3bulos de materia grasa que se encuentran flotando en la superficie de la leche cruda; por esto se dice que es una emulsi\u00F3n de grasa en agua. Esta capa se puede apreciar dejando cierta cantidad de leche cruda, sin homogeneizar ni descremar, en un recipiente: se puede observar c\u00F3mo una delgada capa toma forma en la superficie. No debe confundirse con la nata que se observa al hervir la leche, con la cu\u00E1l no tiene ninguna relaci\u00F3n . Esta pel\u00EDcula se separa mediante un proceso de centrifugado, y se envasa por separado para su uso en gastronom\u00EDa. De acuerdo a la proporci\u00F3n de grasa que contiene, se distinguen varias clases de crema; las m\u00E1s ligeras se emplean para mezclar con el caf\u00E9 o en la confecci\u00F3n de sopas y salsas. Las m\u00E1s espesas, que alcanzan hasta un 55% de contenido graso, se utilizan para elaborar o (producto de batirla hasta atrapar burbujas de aire en ella), utilizada para decoraci\u00F3n en reposter\u00EDa. Adem\u00E1s, la crema extremadamente grasa puede batirse para elaborar mantequilla, que consiste b\u00E1sicamente en la grasa l\u00E1ctea aislada. La crema de leche suele emplearse principalmente en la fabricaci\u00F3n de helados. Tambi\u00E9n es posible comercializarla a\u00F1adi\u00E9ndole sal, de modo que se pueda utilizar de forma an\u00E1loga a la mantequilla (esto se hace principalmente en pa\u00EDses como Venezuela, donde se consume con arepas)."@es ,
"A nata (portugu\u00EAs europeu ou brasileiro) ou creme de leite (portugu\u00EAs brasileiro) \u00E9 a gordura do leite, um tipo de latic\u00EDnio muito utilizado em culin\u00E1ria e confeitaria e tamb\u00E9m como principal ingrediente da manteiga. No leite fresco em repouso, a por\u00E7\u00E3o gorda, que \u00E9 menos densa que a \u00E1gua, forma uma camada de nata \u00E0 superf\u00EDcie, que pode ser removida para uso posterior; esta nata tem apenas 30% da gordura do leite. Nos pa\u00EDses industrializados, no entanto, a nata \u00E9 extra\u00EDda do leite por centrifuga\u00E7\u00E3o e depois tratada termicamente para se conservar mais tempo. As formas de tratamento t\u00E9rmico incluem a pasteuriza\u00E7\u00E3o, a esteriliza\u00E7\u00E3o e o UHT. A nata pode ser utilizada batendo-a com a\u00E7\u00FAcar muito fino para formar o creme chantili. Outra forma usual \u00E9 adicionar nata a um molho de cozinhar carne, como no bife \u00E0 Marrare ou ent\u00E3o junto com cogumelos, no estrogonofe. A nata pode tamb\u00E9m ser fermentada para formar o cr\u00E8me fra\u00EEche e a nata azeda ou \u00E1cida ou creme azedo (sour cream), utilizado em algumas comidas dos Estados Unidos e tamb\u00E9m no borsch e nos pelm\u00E9nie da culin\u00E1ria da R\u00FAssia, Ucr\u00E2nia e noutros pa\u00EDses da Europa de Leste."@pt ,
"Kremo estas tiu pli grasa parto de lakto, kiu post kelktempa senmovo levi\u011Das al la supro kaj kiun oni buterigas per kirlado, batado. Kutime \u011Di enhavas de 10% \u011Dis 30% da graso. Oni parolas pri acida, dol\u0109a, batita kremo. Kremo estas anka\u016D oleeca \u015Dmira\u0135o , uzata kiel kuracilo a\u016D kosmetika\u0135o : belecokremo, razkremo; la\u016D tiu difino, \u011Di estas sinonimo de pomado."@eo ,
"La crema de la llet o nata \u00E9s una subst\u00E0ncia de consist\u00E8ncia greixosa i tonalitat blanca o groguenca, que es troba de forma emulsionada en la llet. Est\u00E0 constitu\u00EFda principalment per gl\u00F2buls de mat\u00E8ria greixosa que es troben surant en la superf\u00EDcie de la llet crua; per aix\u00F2 es diu que \u00E9s una emulsi\u00F3 de greix en aigua. Aquesta capa es pot apreciar deixant certa quantitat de llet, sense homogene\u00EFtzar ni descremar, en un recipient: es pot observar com una prima capa pren forma en la superf\u00EDcie. Aquesta pel\u00B7l\u00EDcula de greix se separa mitjan\u00E7ant un proc\u00E9s de centrifugaci\u00F3 i s'envasa per separat per al seu \u00FAs en gastronomia. No s'ha de confondre aquesta \"nata fresca\" amb la nata que es forma quan es bull la llet, i que es produeix per aglomeraci\u00F3 de l'alb\u00FAmina de la llet desnaturalitzada per la calor. El tel que es forma a la superf\u00EDcie de la llet bullida, tot i tenir un aspecte similar a la \"nata fresca\" s'ha transformat qu\u00EDmicament per efecte de la calor i t\u00E9 un gust i una textura lleugerament diferent."@ca ,
"Esne-gaina itxura koipetsua eta zuria duen substantzia bat da, emultsio gisa esne jetzi berriaren gainaldean osatzen dena: hortik euskarazko esne-gain izena. Esnearen koipeari esaten zaio. Esnea homogeneizatu eta dekantatu ondoren lortzen den koipeari alegia. Saltzen den esne-gain komertziala behiarena izaten da. Komertzialki esne-gainak duen koipe kopuruaren arabera banatzen dira. Batzuk kozinatzeko besteak harrotzeko\u2026"@eu ,
"\u0421\u043B\u0438\u0301\u0432\u043A\u0438 \u2014 \u043C\u043E\u043B\u043E\u0447\u043D\u044B\u0439 \u043F\u0440\u043E\u0434\u0443\u043A\u0442, \u043F\u043E\u043B\u0443\u0447\u0430\u0435\u043C\u044B\u0439 \u0438\u0437 \u0446\u0435\u043B\u044C\u043D\u043E\u0433\u043E \u043C\u043E\u043B\u043E\u043A\u0430 \u043F\u0443\u0442\u0451\u043C \u0441\u0435\u043F\u0430\u0440\u0430\u0446\u0438\u0438 \u0436\u0438\u0440\u043E\u0432\u043E\u0439 \u0444\u0440\u0430\u043A\u0446\u0438\u0438. \u0418\u0441\u043F\u043E\u043B\u044C\u0437\u0443\u044E\u0442\u0441\u044F \u0434\u043B\u044F \u0438\u0437\u0433\u043E\u0442\u043E\u0432\u043B\u0435\u043D\u0438\u044F \u0441\u043B\u0438\u0432\u043E\u0447\u043D\u043E\u0433\u043E \u043C\u0430\u0441\u043B\u0430, \u0441\u043C\u0435\u0442\u0430\u043D\u044B, \u043C\u043E\u0440\u043E\u0436\u0435\u043D\u043E\u0433\u043E, \u043F\u043E\u0442\u0440\u0435\u0431\u043B\u044F\u044E\u0442\u0441\u044F \u0432 \u0441\u0432\u0435\u0436\u0435\u043C \u0432\u0438\u0434\u0435."@ru ,
"Krim atau kepala susu atau rum adalah produk berbahan susu yang dibuat dari lapisan lemak susu sebelum susu dihomogenisasi. Susu yang belum dihomogenisasi memiliki lemak yang lambat laun akan mengambang ke atas. Dalam skala produksi industri krim, proses ini dipercepat menggunakan pemusing bernama separator. Di banyak negara, krim dijual dalam beberapa kelas berdasarkan banyaknya lemak susu yang dikandung. Krim dapat diubah ke dalam bentuk bubuk untuk pengiriman ke pasar yang jauh, dan mengandung tingkat lemak jenuh yang tinggi. Krim yang disaring dari susu bisa disebut krim manis untuk membedakannya dengan krim yang disaring dari wei, produk sampingan dari pembuatan keju. Krim wei memiliki kadar lemak yang lebih rendah dan terasa asin, tajam dan lirkeju. Di banyak negara, krim juga dijual dalam bentuk setengah terfermentasi, seperti krim asam dan cr\u00E8me fra\u00EEche. Keduanya memiliki kegunaan dalam masak-memasak untuk menambahkan cita rasa manis, pahit, asin dan tajam ke dalam makanan."@in ,
"Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called \"separators\". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called \"sweet cream\" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and \"cheesy\". In many countries partially fermented cream is also sold: sour cream, cr\u00E8me fra\u00EEche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some carotenoid pigments derived from the plants they eat; traces of these intensely colored pigments give milk a slightly yellow tone, hence the name of the yellowish-white color: cream. Carotenoids are also the origin of butter's yellow color. Cream from goat's milk, water buffalo milk, or from cows fed indoors on grain or grain-based pellets, is white."@en ,
"Is an leacht sailleach b\u00E1n tiubh n\u00F3 bu\u00ED meathbh\u00E1n a n-\u00E9ir\u00EDonn chuig an barr nuair a sholada\u00EDonn an bainne \u00E9 uachtar."@ga ,
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"Als Rahm bzw. im bundesdeutschen Hochdeutsch auch Sahne, im \u00F6sterreichischen Hochdeutsch auch Obers und im Schweizer Hochdeutsch auch Nidel wird die fetthaltige Phase der Milch bezeichnet, die beim Stehenlassen unges\u00E4uerter Rohmilch nat\u00FCrlich an der Oberfl\u00E4che aufschwimmt oder aus Rohmilch abzentrifugiert werden kann. Die Bezeichnungen f\u00FCr Sahne sind regional unterschiedlich und werden zum Teil auch nicht einheitlich verwendet. Sahne ist physikalisch gesehen eine Emulsion von Milchfett in Wasser (die daraus durch Emulsionsumkehr hergestellte Butter ist dagegen eine Emulsion von Wasser in Milchfett). Neben der grunds\u00E4tzlichen Unterscheidung von unges\u00E4uerter und ges\u00E4uerter Sahne gibt es eine Reihe weiterer Sahneerzeugnisse, wie Schmand oder Cr\u00E8me fra\u00EEche, die sich vor allem in ihrem Fettgehalt unterscheiden."@de ,
"\u30AF\u30EA\u30FC\u30E0\uFF08\u51DD\u4E73\u3001\u82F1\u8A9E: cream\uFF09\u306F\u3001\u8102\u80AA\u3068\u305F\u3093\u3071\u304F\u8CEA\u304C\u6FC3\u7E2E\u3057\u305F\u3001\u767D\u8272\u3084\u8584\u9EC4\u8272\u306E\u6FC3\u539A\u306A\u6DB2\u4F53\u3002\u539F\u5247\u3068\u3057\u3066\u725B\u4E73\u6210\u5206\u306B\u7531\u6765\u3059\u308B\u5546\u54C1\u3067\u3042\u308B\u3002\u4E73\u7B49\u7701\u4EE4\u306F\u300C\u751F\u4E73\u3001\u725B\u4E73\u307E\u305F\u306F\u7279\u5225\u725B\u4E73\u304B\u3089\u4E73\u8102\u80AA\u5206\u4EE5\u5916\u306E\u6210\u5206\u3092\u9664\u53BB\u3057\u3001\u4E73\u8102\u80AA\u5206\u309218.0%\u4EE5\u4E0A\u306B\u3057\u305F\u3082\u306E\u300D\u3068\u5B9A\u3081\u3066\u3044\u308B\u3002"@ja ,
"Gr\u00E4dde \u00E4r en vattenemulsion av fett som avskiljts fr\u00E5n mj\u00F6lk, vanligen komj\u00F6lk. Det mesta av gr\u00E4dden homogeniseras f\u00F6r att inte skikta sig, men gr\u00E4dde med fetthalt \u00F6ver 40 procent beh\u00F6ver inte homogenisering. S\u00E5dan gr\u00E4dde kallas vispgr\u00E4dde p\u00E5 grund av de stora fettdropparnas f\u00F6rm\u00E5ga att binda luft till ett h\u00E5llfast skum (\u00E5lderdomligt och i finlandssvenskan: \"sn\u00F6mos\" ) vid vispning."@sv ,
"La cr\u00E8me est un produit laitier, un concentr\u00E9 issu du lait riche en mati\u00E8re grasse. Elle est obtenue soit m\u00E9caniquement par centrifugation, soit naturellement par d\u00E9cantation du lait cru. La mati\u00E8re grasse de la cr\u00E8me est le beurre."@fr ,
"\u0627\u0644\u0642\u0650\u0634\u062F\u064E\u0629 \u0628\u0627\u0644\u0639\u0627\u0645\u064A\u0629 \u0642\u0634\u0637\u0629 \u0623\u0648 \u0642\u0634\u0637\u0629 \u0627\u0644\u062D\u0644\u064A\u0628 \u060C \u0647\u064A \u0625\u062D\u062F\u0649 \u0645\u0646\u062A\u062C\u0627\u062A \u0627\u0644\u0623\u0644\u0628\u0627\u0646 \u0648\u0647\u064A \u0627\u0644\u0645\u0627\u062F\u0629 \u0627\u0644\u0645\u062A\u0632\u0628\u062F\u0629 \u0639\u0644\u0649 \u0633\u0637\u062D \u0627\u0644\u062D\u0644\u064A\u0628 \u0628\u0639\u062F \u062A\u0633\u062E\u064A\u0646\u0647 \u062A\u0633\u062E\u064A\u0646\u0627\u064B \u0647\u0627\u062F\u0626\u0627\u064B \u0648\u062C\u064A\u062F\u0627\u064B (\u0645\u062F\u0629 \u0637\u0648\u064A\u0644\u0629) \u062F\u0648\u0646 \u063A\u0644\u064A\u0627\u0646\u060C \u0648\u0647\u0646\u0627\u0643 \u0627\u0644\u0639\u062F\u064A\u062F \u0645\u0646 \u0627\u0644\u0637\u0631\u0642 \u0644\u062A\u062D\u0636\u064A\u0631\u0647 \u0645\u0646\u0647\u0627 \u0627\u0644\u0645\u0646\u0632\u0644\u064A\u0629 \u0648\u0627\u0644\u0635\u0646\u0627\u0639\u064A\u0629 (\u0628\u0643\u0645\u064A\u0627\u062A \u0643\u0628\u064A\u0631\u0629). \u0633\u0628\u0628 \u0647\u0630\u0647 \u0627\u0644\u0645\u0627\u062F\u0629 \u0627\u0644\u0645\u062A\u0632\u0628\u062F\u0629 \u0647\u0648 \u0627\u0644\u062F\u0647\u0648\u0646 \u0641\u064A \u0627\u0644\u062D\u0644\u064A\u0628 \u0627\u0644\u062A\u064A \u062A\u0643\u0648\u0646 \u0630\u0627\u062A [\u0643\u062B\u0627\u0641\u0629] \u0642\u0644\u064A\u0644\u0629 \u0644\u0630\u0627 \u062A\u0637\u0641\u0648\u0627 \u0639\u0644\u0649 \u0633\u0637\u062D \u0627\u0644\u062D\u0644\u064A\u0628 \u0628\u0639\u062F \u0641\u062A\u0631\u0629 \u0645\u0646 \u0625\u0628\u0642\u0627\u0621 \u0627\u0644\u062D\u0644\u064A\u0628 \u0633\u0627\u0643\u0646\u0627\u064B. \u064A\u062A\u0645 \u062A\u0639\u062C\u064A\u0644 \u0647\u0630\u0647 \u0627\u0644\u0639\u0645\u0644\u064A\u0629 \u0641\u064A \u0645\u0635\u0627\u0646\u0639 \u0627\u0644\u0623\u0644\u0628\u0627\u0646 \u0628\u0627\u0633\u062A\u062E\u062F\u0627\u0645 \u0623\u062C\u0647\u0632\u0629 \u0627\u0633\u0645\u0647\u0627 \u00AB\u0627\u0644\u0641\u0648\u0627\u0635\u0644\u00BB \u0627\u0644\u062A\u064A \u062A\u0642\u0648\u0644 \u0628\u0639\u0645\u0644\u064A\u0629 \u062F\u0648\u0631\u0627\u0646 \u0633\u0631\u064A\u0639 \u0644\u0642\u0646\u0627\u0646\u064A \u0627\u0644\u062D\u0644\u064A\u0628 \u0644\u0643\u064A \u064A\u062A\u0645 \u0641\u0635\u0644 \u0645\u0643\u0648\u0646\u0627\u062A \u0627\u0644\u062D\u0644\u064A\u0628 \u062D\u0633\u0628 \u0627\u0644\u0643\u062B\u0627\u0641\u0629 \u0648\u0628\u0627\u0644\u062A\u0627\u0644\u064A \u064A\u062A\u0645 \u0627\u0644\u062D\u0635\u0648\u0644 \u0639\u0644\u0649 \u0637\u0628\u0642\u0629 \u0627\u0644\u0642\u0650\u0634\u062F\u064E\u0629 \u0623\u0648 \u0627\u0644\u0642\u0634\u0637\u0629. \u0647\u0646\u0627\u0643 \u0627\u0644\u0639\u062F\u064A\u062F \u0645\u0646 \u0623\u0646\u0648\u0627\u0639 \u0627\u0644\u0642\u0634\u062F\u0629 \u062A\u0635\u0646\u0641 \u062D\u0633\u0628 \u0646\u0633\u0628\u0629 \u0627\u0644\u062F\u0647\u0648\u0646 \u0641\u064A\u0647\u0627. \u062A\u062D\u0636\u0651\u0631 \u0643\u0631\u064A\u0645\u0629 \u0627\u0644\u0642\u0634\u062F\u0629 \u0645\u0646 \u0627\u0644\u062D\u0644\u064A\u0628\u060C \u0627\u0644\u0643\u0631\u064A\u0645\u0627\u060C \u0627\u0644\u062A\u0648\u0633\u062A \u0648\u0627\u0644\u0646\u0634\u0627. \u062A\u062D\u062A\u0648\u064A \u062D\u0635\u0629 \u0627\u0644\u0642\u0634\u062F\u0629 (180\u063A \u062A\u0642\u0631\u064A\u0628\u0627\u064B) \u0639\u0644\u0649 \u0627\u0644\u0645\u0639\u0644\u0648\u0645\u0627\u062A \u0627\u0644\u063A\u0630\u0627\u0626\u064A\u0629 \u0627\u0644\u062A\u0627\u0644\u064A\u0629: \n* \u0627\u0644\u0633\u0639\u0631\u0627\u062A \u0627\u0644\u062D\u0631\u0627\u0631\u064A\u0629: 317 \n* \u0627\u0644\u062F\u0647\u0648\u0646: 25 \n* \u0627\u0644\u062F\u0647\u0648\u0646 \u0627\u0644\u0645\u0634\u0628\u0639\u0629: 15 \n* \u0627\u0644\u0643\u0648\u0644\u064A\u0633\u062A\u0631\u0648\u0644: 88 \n* \u0627\u0644\u0643\u0627\u0631\u0628\u0648\u0647\u064A\u062F\u0631\u0627\u062A: 19 \n* \u0627\u0644\u0628\u0631\u0648\u062A\u064A\u0646\u0627\u062A: 5"@ar ,
"\u015Amietanka \u2013 produkt mleczny otrzymywany w procesie odwirowywania mleka surowego. Stanowi p\u00F3\u0142produkt przy wytwarzaniu wielu produkt\u00F3w mlecznych np. \u015Bmietany, mas\u0142a \u015Bmietankowego, lod\u00F3w \u015Bmietankowych. Sprzedawana r\u00F3wnie\u017C w postaci nieprzetworzonej lub przetworzonej metod\u0105 UHT. \u015Amietanki o zawarto\u015Bci 9-12% t\u0142uszczu, potocznie nazywanej s\u0142odk\u0105 \u015Bmietank\u0105, u\u017Cywa si\u0119 do kawy. \u015Amietanki o zawarto\u015Bci 30-36% t\u0142uszczu, potocznie zwanej krem\u00F3wk\u0105, u\u017Cywa si\u0119 do deser\u00F3w i sporz\u0105dzania bitej \u015Bmietany."@pl ,
"Smetana je ml\u00E9\u010Dn\u00FD v\u00FDrobek, jedn\u00E1 se o nejtu\u010Dn\u011Bj\u0161\u00ED \u010D\u00E1st ml\u00E9ka, kter\u00E1 se usazuje na jeho povrchu. Smetana se z\u00EDsk\u00E1v\u00E1 sb\u00EDr\u00E1n\u00EDm nebo odst\u0159e\u010Fov\u00E1n\u00EDm a v obchod\u011B se prod\u00E1v\u00E1 sladk\u00E1 nebo kysan\u00E1 (v \u0159ad\u011B jazyk\u016F se p\u016Fvodn\u011B rusk\u00FD v\u00FDraz smetana u\u017E\u00EDv\u00E1 pr\u00E1v\u011B pro zakysanou smetanu). Obsahuje nejm\u00E9n\u011B 10 % tuku. Smetana, kter\u00E1 m\u00E1 alespo\u0148 30 % tuku, se naz\u00FDv\u00E1 smetana ke \u0161leh\u00E1n\u00ED a slou\u017E\u00ED k v\u00FDrob\u011B \u0161leha\u010Dky. Podmno\u017Einou je smetana vysokotu\u010Dn\u00E1 s nejm\u00E9n\u011B 35 % tuku. Jin\u00E9 pr\u00E1vn\u00ED \u0159\u00E1dy ne\u017E \u010Desk\u00E9 mohou smetanu a jej\u00ED druhy definovat jin\u00FDm zp\u016Fsobem."@cs ,
"Room bestaat uit melkvet en kleine hoeveelheden van andere koemelkbestanddelen. De melk wordt afgeroomd en de verkregen room wordt veel gebruikt bij het maken van toetjes en taarten. Melkvet bevat voor 60% aan verzadigde vetten. Volgens de Nederlandse Warenwet moet room uit koemelk worden bereid, waarna door verhoging van het vetgehalte een vloeibaar of dikvloeibaar zuivelproduct wordt verkregen. Het vetgehalte van room moet ten minste 10% bedragen. In ruimere zin kunnen veel voedingsmiddelen die hetzelfde mondgevoel geven, ook omschreven worden als romig of met fantasievarianten op room, zoals halfroom, spuitroom of banketbakkersroom. Commercieel wordt hier gretig gebruik van gemaakt, omdat romig voor de meeste mensen connotaties van weelde in zich heeft. Krachtens de Nederlandse Warenwet echter zijn aanduidingen als room, slagroom en roomijs gereserveerd voor (zuivel)producten die aan bepaalde eisen voldoen."@nl ,
"La panna, o crema di latte, \u00E8 un latticino costituito dalla parte grassa del latte, ottenuta per affioramento spontaneo in seguito a decantazione lenta oppure tramite centrifugazione, un processo pi\u00F9 veloce ed efficiente. Secondo le direttive europee (regolamento CE n. 1308/2013) la panna deve contenere un minimo di grassi lattieri del 10%."@it ,
"( \uD718\uD551 \uD06C\uB9BC\uC740 \uC5EC\uAE30\uB85C \uC5F0\uACB0\uB429\uB2C8\uB2E4. \uC800\uC5B4\uC11C \uAC70\uD488\uC744 \uB0B8 \uD06C\uB9BC\uC5D0 \uB300\uD574\uC11C\uB294 \uD729\uD2B8 \uD06C\uB9BC \uBB38\uC11C\uB97C \uCC38\uACE0\uD558\uC2ED\uC2DC\uC624.) \uD06C\uB9BC(\uC601\uC5B4: cream) \uB610\uB294 \uC720\uD06C\uB9BC(\u4E73cream, \uC601\uC5B4: dairy cream)\uC740 \uC720\uC81C\uD488\uC758 \uD558\uB098\uB85C, \uC6B0\uC720 \uB4F1 \uB3D9\uBB3C\uC758 \uC816\uC744 \uD558\uAE30 \uC804\uC5D0 \uC9C0\uBC29\uC774 \uB9CE\uC740 \uC704\uCABD \uCE35\uC744 \uBD84\uB9AC\uD55C \uC2DD\uD488\uC774\uB2E4. \uADE0\uC9C8\uD654\uD558\uC9C0 \uC54A\uC740 \uC6B0\uC720\uC5D0\uC11C\uB294 \uBC00\uB3C4\uAC00 \uB0AE\uC740 \uC9C0\uBC29\uCE35\uC774 \uC704\uB85C \uB5A0\uC624\uB978\uB2E4. \uD604\uB300\uC5D0\uB294 \uC6D0\uC2EC \uBD84\uB9AC\uAE30\uC758 \uC77C\uC885\uC778 \uB85C \uC6D0\uC720\uC5D0\uC11C \uC720\uD06C\uB9BC\uACFC \uD0C8\uC9C0\uC720\uB97C \uBD84\uB9AC\uD55C\uB2E4. \uC720\uC9C0\uBC29\uC774 18%\u223C20% \uB4E4\uC5B4 \uC788\uB294 \uD06C\uB9BC\uC740 \uCEE4\uD53C\uC758 \uC4F4\uB9DB\uC744 \uB35C\uC5B4 \uC8FC\uACE0 \uD5A5\uC744 \uBD80\uB4DC\uB7FD\uAC8C \uD55C\uB2E4. \uC720\uC9C0\uBC29 \uD568\uB7C9\uC774 30%\u223C37%\uC778 \uD06C\uB9BC\uC740 \uC544\uC774\uC2A4\uD06C\uB9BC\uACFC \uBC84\uD130\uB97C \uB9CC\uB4DC\uB294 \uB370 \uC4F0\uC774\uACE0, 36% \uC774\uC0C1\uC778 \uC9C4\uD55C \uD06C\uB9BC\uC740 \uBC84\uD130\uD06C\uB9BC\uC5D0 \uC4F0\uC774\uACE0 \uCF00\uC774\uD06C\uB97C \uC7A5\uC2DD\uD558\uAC70\uB098 \uACFC\uC77C \uC704\uC5D0 \uC5B9\uC5B4 \uBA39\uB294\uB2E4. \uC544\uC774\uC2F1 \uC6A9\uB3C4\uB85C \uD754\uD788 \uC4F0\uC778\uB2E4."@ko ,
"\u5976\u6CB9\uFF08\u82F1\u8A9E\uFF1ACream\uFF09\uFF0C\u9BAE\u4E73\u6CB9\uFF0C\u6216\u97F3\u8B6F\u70BA\u6DC7\u6DCB\u3001\u6FC0\u51CC\u3001\u514B\u6797\u59C6\uFF0C\u662F\u7531\u672A\u4E4B\u524D\u7684\u751F\u725B\u4E73\u9876\u5C42\u7684\u725B\u5976\u8102\u80AA\u542B\u91CF\u8F83\u9AD8\u7684\u4E00\u5C42\u5236\u5F97\u7684\u4E73\u5236\u54C1\u3002\u5728\u8BB8\u591A\u56FD\u5BB6\uFF0C\u5976\u6CB9\u90FD\u662F\u6839\u636E\u5176\u8102\u80AA\u542B\u91CF\u7684\u4E0D\u540C\u5206\u4E3A\u4E0D\u540C\u7684\u7B49\u7EA7\u3002\u5976\u6CB9\u5BB9\u6613\u6ECB\u751F\u7D30\u83CC\u5FC5\u9808\u51B7\u85CF\uFF0C\u4F46\u53EF\u4EE5\u88FD\u6210\u7F50\u982D\u6216\u900F\u904E\u5E72\u71E5\u5236\u6210\u7C89\u672B\uFF0C\u4EE5\u5229\u8FD0\u8F93\u5230\u9065\u8FDC\u7684\u5E02\u573A\u3002 \u5976\u6CB9\u4E3B\u8981\u662F\u4F5C\u70BA\u86CB\u7CD5\u7684\u88DD\u98FE\uFF0C\u6216\u6210\u70BA\u9EB5\u5305\u7684\u9921\u6599\uFF08\u898B\u5976\u6CB9\u5305\uFF09\u3002\u4E5F\u7528\u4F86\u52A0\u5728\u98F2\u54C1\u4E2D\u3002\u9664\u4E86\u4E0A\u8FF0\u7528\u9014\u5916\uFF0C\u5976\u6CB9\u4E5F\u662F\u5236\u9020\u51B0\u6DC7\u6DCB\u7684\u4E3B\u8981\u539F\u6599\u3002"@zh ;
dbo:wikiPageWikiLink dbr:Local_food ,
dbr:Buttermilk ,
dbr:Reduced_cream ,
dbr:By-product ,
dbr:Mass_percent ,
dbr:Sweden ,
dbr:Malai ,
dbr:Acidity_regulator ,
dbr:Souring ,
dbr:Jersey_cattle ,
,
dbr:Cattle ,
,
dbr:Pasteurization ,
dbr:Whipped-cream_charger ,
dbr:Eggnog ,
dbr:Sodium_bicarbonate ,
,
dbr:Kaymak ,
dbr:Ultra-high-temperature_processing ,
dbr:Sundae ,
,
dbr:Artificial_cream ,
,
,
dbr:Kiwi_dip ,
dbr:Sodium_alginate ,
dbr:Condensed_milk ,
dbr:Sodium_caseinate ,
,
,
dbr:Thickening_agents ,
,
dbr:Hydrox ,
dbr:Quiche_Lorraine ,
,
dbr:Thickening_agent ,
dbr:Carrageenan ,
,
dbr:Lassi ,
dbr:Sour_cream ,
,
dbr:Pasture ,
dbr:Cream_soup ,
dbr:Sauce ,
dbr:Butter ,
dbr:Salad_cream ,
dbr:Half_and_half ,
dbr:Custard ,
dbr:Whey ,
dbr:Ganache ,
dbr:Cool_Whip ,
dbr:Pie ,
dbr:Carotenoid ,
dbr:Cake ,
,
dbr:Tetrasodium_pyrophosphate ,
dbr:Idem_sonans ,
dbr:Food_additive ,
dbr:Air ,
dbc:Condiments ,
dbr:Code_of_Federal_Regulations .
@prefix ns11: .
dbr:Cream dbo:wikiPageWikiLink ns11:Sonnencreme ,
,
,
,
dbc:Dairy_products ,
dbr:Bacteria ,
dbr:Dairy_product ,
dbr:Goat ,
dbr:Cream_tea ,
dbr:Milk ,
dbr:Centrifuge ,
dbr:Clotted_cream ,
dbr:Butterfat ,
dbr:Nitrous_oxide ,
dbr:Milkshake ,
dbr:Buttercream ,
dbr:Soup ,
,
dbr:Alginic_acid ,
dbr:Oreo ,
dbr:Whisk ,
,
,
dbr:Lactic_acid ,
dbr:Plant ,
dbr:Ice_cream ,
dbr:Eurasian_Conformity_mark ,
dbr:Cream ,
dbr:Cheese ,
dbr:Quiche ,
,
dbr:Saturated_fat ,
dbr:Whipped_cream ,
dbr:Coffee ,
dbr:Gelatine .
@prefix dbt: .
dbr:Cream dbp:wikiPageUsesTemplate dbt:Reflist ,
dbt:Rp ,
dbt:Short_description ,
dbt:Commons_category ,
dbt:Authority_control ,
dbt:Cn ,
dbt:Milk_navbox ,
dbt:Other_uses ,
dbt:Section_link ,
dbt:Pp-semi ,
,
dbt:Portal_bar ;
dbo:thumbnail ;
dbo:wikiPageRevisionID 1122158428 ;
dbo:wikiPageExternalLink .
@prefix ns13: .
dbr:Cream dbo:wikiPageExternalLink ns13:milk-cream-butter .
@prefix xsd: .
dbr:Cream dbo:wikiPageLength "27232"^^xsd:nonNegativeInteger ;
dbo:wikiPageID 6109 .
@prefix ns15: .
dbr:Cream owl:sameAs ns15:Nata .
@prefix dbpedia-lmo: .
dbr:Cream owl:sameAs dbpedia-lmo:Panera ,
.
@prefix dbpedia-tr: .
dbr:Cream owl:sameAs dbpedia-tr:Krema .
@prefix dbpedia-sq: .
dbr:Cream owl:sameAs dbpedia-sq:Pana .
@prefix dbpedia-an: .
dbr:Cream owl:sameAs dbpedia-an:Pinta ,
.
@prefix dbpedia-ga: .
dbr:Cream owl:sameAs dbpedia-ga:Uachtar ,
,
.
@prefix ns21: .
dbr:Cream owl:sameAs ns21:Qaymoq ,
,
,
.
@prefix dbpedia-sl: .
dbr:Cream owl:sameAs dbpedia-sl:Smetana .
@prefix dbpedia-bar: .
dbr:Cream owl:sameAs dbpedia-bar:Rahm .
@prefix dbpedia-lb: .
dbr:Cream owl:sameAs dbpedia-lb:Rahm .
@prefix dbpedia-ca: .
dbr:Cream owl:sameAs dbpedia-ca:Nata .
@prefix dbpedia-pt: .
dbr:Cream owl:sameAs dbpedia-pt:Nata ,
.
@prefix dbpedia-af: .
dbr:Cream owl:sameAs dbpedia-af:Room ,
,
.
@prefix dbpedia-ms: .
dbr:Cream owl:sameAs dbpedia-ms:Krim ,
,
.
@prefix dbpedia-br: .
dbr:Cream owl:sameAs dbpedia-br:Dienn ,
.
@prefix dbpedia-sh: .
dbr:Cream owl:sameAs dbpedia-sh:Krem ,
,
,
,
,
dbr:Cream .
@prefix dbpedia-id: .
dbr:Cream owl:sameAs dbpedia-id:Krim ,
.
@prefix ns32: .
dbr:Cream owl:sameAs ns32:L6o8 .
@prefix dbpedia-it: .
dbr:Cream owl:sameAs dbpedia-it:Panna .
@prefix dbpedia-cs: .
dbr:Cream owl:sameAs dbpedia-cs:Smetana ,
.
@prefix dbpedia-gl: .
dbr:Cream owl:sameAs dbpedia-gl:Crema_de_leite .
@prefix dbpedia-eu: .
dbr:Cream owl:sameAs dbpedia-eu:Esne-gain ,
.
@prefix ns37: .
dbr:Cream owl:sameAs ns37:Crema_de_lleche ,
,
,
,
,
,
.
@prefix dbpedia-simple: .
dbr:Cream owl:sameAs dbpedia-simple:Cream ,
.
@prefix dbpedia-fi: .
dbr:Cream owl:sameAs dbpedia-fi:Kerma ,
.
@prefix dbpedia-eo: .
dbr:Cream owl:sameAs dbpedia-eo:Kremo ,
,
.
@prefix dbpedia-cy: .
dbr:Cream owl:sameAs dbpedia-cy:Hufen .
@prefix dbpedia-sw: .
dbr:Cream owl:sameAs dbpedia-sw:Malai ,
,
.
@prefix dbpedia-la: .
dbr:Cream owl:sameAs dbpedia-la:Cramum ,
.
@prefix dbpedia-hr: .
dbr:Cream owl:sameAs dbpedia-hr:Vrhnje ,
.
@prefix dbpedia-az: .
dbr:Cream owl:sameAs dbpedia-az:Krem .
@prefix wikidata: .
dbr:Cream owl:sameAs wikidata:Q13228 ,
.
@prefix dbpedia-io: .
dbr:Cream owl:sameAs dbpedia-io:Kremo ,
,
.
@prefix dbpedia-war: .
dbr:Cream owl:sameAs dbpedia-war:Krema ,
,
,
.
@prefix dbpedia-de: .
dbr:Cream owl:sameAs dbpedia-de:Rahm ,
.
@prefix dbpedia-sk: .
dbr:Cream owl:sameAs dbpedia-sk:Smotana .
@prefix dbpedia-es: .
dbr:Cream owl:sameAs dbpedia-es:Crema_de_leche ,
,
,
;
gold:hypernym dbr:Product .
@prefix prov: .
dbr:Cream prov:wasDerivedFrom ;
foaf:isPrimaryTopicOf wikipedia-en:Cream .
dbr:Theobroma_cacao dbo:wikiPageWikiLink dbr:Cream .
dbr:Macaroni_and_cheese dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_stews dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_pasta_dishes dbo:wikiPageWikiLink dbr:Cream .
dbr:Cullen_skink dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Cream_liqueur dbo:wikiPageWikiLink dbr:Cream .
dbr:Baileys_Irish_Cream dbo:wikiPageWikiLink dbr:Cream .
dbr:Creamery dbo:wikiPageWikiLink dbr:Cream .
dbr:Chocolate_liqueur dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_microorganisms_used_in_food_and_beverage_preparation dbo:wikiPageWikiLink dbr:Cream .
dbr:Wine_tasting_descriptors dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Maus_au_Chocolat dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Choco_Panda gold:hypernym dbr:Cream .
dbr:Icebox_cake dbo:wikiPageWikiLink dbr:Cream .
dbr:Panna_cotta dbo:wikiPageWikiLink dbr:Cream ;
dbp:mainIngredient dbr:Cream ;
dbo:ingredient dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream ;
dbp:mainIngredient dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Garash_cake dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Banoffee_pie dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Barbajada dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Ho_Hos dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_German_desserts dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Egg_cream dbo:wikiPageWikiLink dbr:Cream .
dbr:Eierschecke dbo:wikiPageWikiLink dbr:Cream .
dbr:Herrencreme dbo:wikiPageWikiLink dbr:Cream .
dbr:Trifle dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Buttercream dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Vermeer_Dutch_Chocolate_Cream_Liqueur dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Culture_of_Colombia dbo:wikiPageWikiLink dbr:Cream .
dbr:Cazuela_de_mariscos dbo:wikiPageWikiLink dbr:Cream .
dbr:Busycon dbo:wikiPageWikiLink dbr:Cream .
dbr:Brunost dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Fucibet gold:hypernym dbr:Cream .
dbr:List_of_Cory_in_the_House_episodes dbo:wikiPageWikiLink dbr:Cream .
dbr:Mashed_potato__Mashed_potato__1 dbo:ingredient dbr:Cream .
dbr:Omelette dbo:wikiPageWikiLink dbr:Cream .
dbr:Leavening_agent dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_cakes dbo:wikiPageWikiLink dbr:Cream .
dbr:Deviled_egg dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_regional_dishes_of_the_United_States dbo:wikiPageWikiLink dbr:Cream .
dbr:Corn_fritter dbo:wikiPageWikiLink dbr:Cream .
dbr:Peaches_and_cream dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Creamed_corn dbo:wikiPageWikiLink dbr:Cream .
dbr:Banush dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_snack_foods dbo:wikiPageWikiLink dbr:Cream .
dbr:Ukraine_in_the_Eurovision_Song_Contest_2007 dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_butter_dishes dbo:wikiPageWikiLink dbr:Cream .
dbr:Kedgeree dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Mujdei dbo:wikiPageWikiLink dbr:Cream .
dbr:Slovenian_cuisine dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Vicks_VapoRub gold:hypernym dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream ;
dbo:product dbr:Cream .
dbr:Half_and_half dbo:wikiPageWikiLink dbr:Cream .
dbr:Black_Russian dbo:wikiPageWikiLink dbr:Cream .
dbr:Partan_bree dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Atholl_brose dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Butter dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Sour_cream dbo:wikiPageWikiLink dbr:Cream .
dbo:wikiPageWikiLink dbr:Cream .
dbr:Schnitzel dbo:wikiPageWikiLink dbr:Cream .
dbr:List_of_custard_desserts dbo:wikiPageWikiLink dbr:Cream .
dbr:Cream_cheese dbo:wikiPageWikiLink dbr:Cream .
gold:hypernym dbr:Cream .
dbr:Scrambled_eggs dbo:wikiPageWikiLink dbr:Cream .
dbr:Polidor dbo:wikiPageWikiLink dbr:Cream .
dbr:DeLaval dbo:wikiPageWikiLink dbr:Cream .
dbr:Passion_fruit_mousse dbo:wikiPageWikiLink dbr:Cream .
dbr:Tibetan_cuisine dbo:wikiPageWikiLink dbr:Cream .
dbr:Cream_City_brick gold:hypernym dbr:Cream .
dbr:Baden_cuisine dbo:wikiPageWikiLink dbr:Cream .
dbr:The_Country_Cousin dbo:wikiPageWikiLink dbr:Cream .
dbr:Aligot dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Jelly_slice dbo:wikiPageWikiLink dbr:Cream .
dbr:Nitrogen dbo:wikiPageWikiLink dbr:Cream .
dbr:Chiles_en_nogada dbo:wikiPageWikiLink dbr:Cream ;
dbo:ingredient dbr:Cream .
dbr:Bengali_cuisine dbo:wikiPageWikiLink dbr:Cream .
dbr:Burrito dbo:wikiPageWikiLink dbr:Cream .
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