{ "items" : [
    { "id" : "http://webisa.webdatacommons.org/230346854"
      "properties" : {
        "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" : [ "The fact is that these yeast, molds, and bacteria are rather simple forms of life and as such only do well in a rather narrow range of conditions including temperature, salt, acid, moisture, etc.Normally, a cheese enters the aging room with a moderate level of acid (pH ~ 5.2) and this is easily a good range for the yeast and molds to grow." ] ,
        "http://www.w3.org/ns/prov#wasQuotedFrom" : [ "cheesemaking.com" ] } },

    { "id" : "http://webisa.webdatacommons.org/prov/150796176"
      "properties" : {
        "http://www.w3.org/ns/prov#wasDerivedFrom" : [ "http://webisa.webdatacommons.org/230346854" ] } },

    { "id" : "http://webisa.webdatacommons.org/prov/175505452"
      "properties" : {
        "http://www.w3.org/ns/prov#wasDerivedFrom" : [ "http://webisa.webdatacommons.org/230346854"] } } }
