About: http://webisa.webdatacommons.org/11351142

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	SMP is also used in cases where lactose crystallization may be an issue, such as in ice cream and frozen desserts, since SMP typically has less lactose than standard whey powder.
http://www.w3.org/ns/prov#wasQuotedFrom	milkingredients.ca