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  • Rule: ActivityStreamsMapasEquivalentb3sb3sifpdbprdf-labelfacetshttp://dbpedia.org/resource/inference/rules/dbpedia#http://dbpedia.org/resource/inference/rules/opencyc#http://dbpedia.org/resource/inference/rules/umbel#http://dbpedia.org/resource/inference/rules/yago#http://dbpedia.org/schema/property_rules#http://www.ontologyportal.org/inference/rules/SUMO#http://www.ontologyportal.org/inference/rules/WordNet#http://www.w3.org/2002/07/owl#ldpoplwebskos-transurn:det:rdf:labelvirtrdf-labelvirtrdf-urlNone
    
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About: Blaand     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:WikicatFermentedFoods, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: softwareyago:WikicatDairyProductsyago:DairyProduct107843775yago:Food100021265yago:Foodstuff107566340yago:Matter100020827yago:PhysicalEntity100001930yago:Substance100020090yago:WikicatFermentedFoods New Facet based on Instances of this Class

Blaand, or bland, is a fermented milk product made from whey. It is acidic and has very low alcohol content. Blaand has been a traditional drink made by farmers for their own use in Scotland, Iceland, the Faroes, and Norway for centuries. It was never commercialized; production ended in the mid-20th century. In these areas it was the most common daily drink before the introduction of modern drinks like tea and coffee. Blaand could be made by diluting the whey with water first and then letting it sour.