About: http://webisa.webdatacommons.org/394765781

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	e curd), but which are here mostly retained in the curd, because only such a small proportion of the high protein whey is expelled from the curd (8% versus 85%).
http://www.w3.org/ns/prov#wasQuotedFrom	google.com