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Statements

Subject Item
dbr:Churning_(butter)
rdf:type
yago:PhysicalEntity100001930 yago:IndustrialProcess113497928 yago:WikicatIndustrialProcesses yago:Process100029677 dbo:Election
rdfs:label
Karnen Churning (butter) Pengadukan (mentega) تمخيض
rdfs:comment
Karnen is het proces waarbij verzuurde room in beweging wordt gebracht waardoor de vetmembraantjes in de room breken. De vetdeeltjes klonteren samen en scheiden zich af van de karnemelk. Uit het vet wordt boter bereid. Pengadukan adalah proses mengocok krim atau susu untuk membuat mentega menggunakan alat pembuat mentega (butter churn). Di Eropa sejak Abad Pertengahan sampai Revolusi Industri, pembuatan dilakukan menggunakan drum dengan pengisap, yang digerakkan dengan tangan. Setelah masa itu, biasanya digantikan oleh mesin pengaduk. Mentega adalah lemak dari susu. Mentega biasanya dibuat dari krim manis. Di Amerika Serikat, Irlandia, dan Britania Raya, kadang-kadang ditambahi garam. Sampai abad ke-19 mentega dibuat dari susu yang dibiarkan menjadi asam secara alami. التمخيض عملية هز القشدة أو الحليب كامل الدسم لصنع الزبدة و ذلك باستخدام المِمْخَضَة. كان الممخضة في أوروبا من العصور الوسطى حتى الثورة الصناعية بسيطةً. فكانت برميلاً به مكبس يُحرَّك يدوياً. استُعِيضَ عنها اليوم بممخضات آلية. بعد انتهاء المخض تجتمع الكريات الزبدية وتنقصل عن المخيض. Churning is the process of shaking up cream or whole milk to make butter, usually using a butter churn. In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand. These have mostly been replaced by mechanical churns.
foaf:depiction
n10:Femme_inconnue_avec_une_baratte_près_de_Long_Branch,_Ont.jpg n10:20140709_Radkersburg_Majolika_a8972.jpg n10:Cervo091.jpg n10:Butter1web.jpg n10:Leeds_butter_churn.jpg
dcterms:subject
dbc:Butter
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dbo:wikiPageWikiLink
dbr:Buttermilk dbr:Lipoprotein dbr:Industrial_Revolution dbr:Whey dbr:Butter dbr:Mason_jar dbr:Household_Cyclopedia dbr:Sweet_cream n13:Leeds_butter_churn.jpg dbr:Whole_milk n13:Femme_inconnue_avec_une_baratte_près_de_Long_Branch,_Ont.jpg n13:Butter1web.jpg n13:20140709_Radkersburg_Majolika_a8972.jpg dbr:Europe dbr:Salt dbr:Milk n13:Cervo091.jpg dbr:Microorganism dbr:Middle_Ages dbr:Cream dbr:Milk_fat_globule_membrane dbr:Emulsion dbc:Butter dbr:Butter_churning_in_Nepal dbr:Hygiene dbr:Butter_churn
dbo:wikiPageExternalLink
n16: n21:history-butter-churns.aspx
owl:sameAs
dbpedia-he:חיבוץ dbpedia-nl:Karnen dbpedia-id:Pengadukan_(mentega) yago-res:Churning_(butter) n23:ಕಡೆಯುವಿಕೆ n24:2hwwc dbpedia-cy:Corddi freebase:m.07rg8r dbpedia-ar:تمخيض wikidata:Q2916087
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dbt:Commons_category dbt:Quote dbt:Butter dbt:Short_description dbt:One_source dbt:Reflist dbt:Portal_bar
dbo:thumbnail
n10:Femme_inconnue_avec_une_baratte_près_de_Long_Branch,_Ont.jpg?width=300
dbo:abstract
Pengadukan adalah proses mengocok krim atau susu untuk membuat mentega menggunakan alat pembuat mentega (butter churn). Di Eropa sejak Abad Pertengahan sampai Revolusi Industri, pembuatan dilakukan menggunakan drum dengan pengisap, yang digerakkan dengan tangan. Setelah masa itu, biasanya digantikan oleh mesin pengaduk. Mentega adalah lemak dari susu. Mentega biasanya dibuat dari krim manis. Di Amerika Serikat, Irlandia, dan Britania Raya, kadang-kadang ditambahi garam. Sampai abad ke-19 mentega dibuat dari susu yang dibiarkan menjadi asam secara alami. التمخيض عملية هز القشدة أو الحليب كامل الدسم لصنع الزبدة و ذلك باستخدام المِمْخَضَة. كان الممخضة في أوروبا من العصور الوسطى حتى الثورة الصناعية بسيطةً. فكانت برميلاً به مكبس يُحرَّك يدوياً. استُعِيضَ عنها اليوم بممخضات آلية. بعد انتهاء المخض تجتمع الكريات الزبدية وتنقصل عن المخيض. Karnen is het proces waarbij verzuurde room in beweging wordt gebracht waardoor de vetmembraantjes in de room breken. De vetdeeltjes klonteren samen en scheiden zich af van de karnemelk. Uit het vet wordt boter bereid. Vroeger werd dit met de hand gedaan door de room urenlang te stampen in een stootkarn. Later kwam de karnton in gebruik: een horizontaal gemonteerde houten ton die met een zwengel kon worden rondgedraaid. De ton werd (max) voor twee derde gevuld met melk. Door het draaien maakt de melk een vallende beweging in de ton, waardoor de room komt bovendrijven. Grote boeren installeerden een , aangedreven door een of meer honden of een paard. Sinds de tweede helft van de 20e eeuw gebeurt het karnen met een . Churning is the process of shaking up cream or whole milk to make butter, usually using a butter churn. In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand. These have mostly been replaced by mechanical churns. Butter is essentially the fat of milk. It is usually made from sweet cream (that is, cream skimmed from milk rather than whey). In the USA, Ireland, the UK and the Nordic countries, salt is usually added to it. Unsalted (sweet) butters are most commonly used in the rest of Europe. However, it can also be made from acidulated or bacteriologically soured cream. Well into the 19th century butter was still made from cream that had been allowed to stand and sour naturally. The cream was then skimmed from the top of the milk and poured into a wooden tub. Buttermaking was done by hand in butter churns. The natural souring process is, however, a very sensitive one and infection by foreign microorganisms often spoiled the result. Today's commercial butter making is a product of the knowledge and experience gained over the years in such matters as hygiene, bacterial acidifying and heat treatment, as well as the rapid technical development that has led to the advanced machinery now used. The commercial cream separator was introduced at the end of the 19th century, the continuous churn had been commercialized by the middle of the 20th century.
gold:hypernym
dbr:Process
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wikipedia-en:Churning_(butter)?oldid=1082724083&ns=0
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