@prefix dcterms: <http://purl.org/dc/terms/>.
@prefix foaf: <http://xmlns.com/foaf/0.1/>.
@prefix wdrs: <http://www.w3.org/2007/05/powder-s#>.
@prefix owl: <http://www.w3.org/2002/07/owl#>.
@prefix xsd: <http://www.w3.org/2001/XMLSchema#>.
@prefix gr: <http://purl.org/goodrelations/v1#>.
@prefix xml: <http://www.w3.org/XML/1998/namespace>.
@prefix vcard: <http://www.w3.org/2006/vcard/ns#>.
@prefix dc: <http://purl.org/dc/elements/1.1/>.
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#>.
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#>.
@prefix pto: <http://www.productontology.org/id/>.
@prefix schema: <http://schema.org/>.


# OWL DL work-arounds (instead of imports)
dc:contributor a owl:AnnotationProperty.
dc:creator a owl:AnnotationProperty.
dc:rights a owl:AnnotationProperty.
dc:subject a owl:AnnotationProperty.
dc:title a owl:AnnotationProperty.
dcterms:license a owl:AnnotationProperty.
wdrs:describedby a owl:AnnotationProperty.
foaf:Document a owl:Class.
foaf:homepage a owl:AnnotationProperty.
foaf:page a owl:AnnotationProperty.
foaf:primaryTopic a owl:AnnotationProperty.
schema:Product a owl:Class.


#OWL 1 DL compatibility of the OWL2 deprecated property
owl:deprecated a owl:AnnotationProperty.

<http://www.productontology.org/#> 	a owl:Ontology;
	dc:title "PTO: The Product Types Ontology for Semantic Web-based E-Commerce"@en;
	rdfs:comment """The Product Types Ontology: Good identifiers for product types based on Wikipedia

This service provides GoodRelations-compatible class definitions for any type of product or service that has an entry in the English Wikipedia.

Vocabulary:    http://www.productontology.org/#
Namespace:     http://www.productontology.org/

The Product Types Ontology is designed to be used in combination with GoodRelations, a standard vocabulary for the commercial aspects of offers.

See http://purl.org/goodrelations/ for more information."""@en;
	rdfs:label "The Product Types Ontology for Semantic Web-based E-Commerce"@en;
	dc:contributor "The class abstracts and translations of labels are taken from Wikipedia, the free encyclopedia."@en;
	dc:creator "Martin Hepp"@en;
	dc:rights "The class definition texts are taken from Wikipedia, the free encyclopedia under a Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license, see http://creativecommons.org/licenses/by-sa/3.0/. Accordingly, all ontology class definitions provided in here are available under the very same license."@en;
	dc:subject "E-Commerce, E-Business, GoodRelations, Ontology, Wikipedia, DBPedia"@en;
	dcterms:license <http://creativecommons.org/licenses/by-sa/3.0/>;
	rdfs:seeAlso <http://purl.org/goodrelations/v1>;
	owl:imports <http://purl.org/goodrelations/v1>;
	owl:versionInfo "2026-06-09T15:07:17.815874".

<http://www.productontology.org/> a foaf:Document;
	foaf:primaryTopic <http://www.productontology.org/#>.

<http://www.productontology.org/doc/Curd.rdf> a foaf:Document;
	foaf:primaryTopic <http://www.productontology.org/id/Curd>.
<http://www.productontology.org/doc/Curd.ttl> a foaf:Document;
	foaf:primaryTopic <http://www.productontology.org/id/Curd>.
<http://www.productontology.org/doc/Curd> a foaf:Document;
	foaf:primaryTopic <http://www.productontology.org/id/Curd>.
	
<http://www.productontology.org/id/Curd> a owl:Class;
	rdfs:subClassOf gr:ProductOrService, schema:Product;
	rdfs:label "Curd"@en;
	rdfs:comment """Curd is obtained by coagulating milk in a sequential process called curdling.  It can be a final dairy product or the first stage in  cheesemaking.  The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. 
Producing   cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow&#39;s milk, 90 percent of the proteins are caseins. Curds can be used in baking or may be consumed as a snack.
 

(Source: Wikipedia, the free encyclopedia, see http://en.wikipedia.org/wiki/Curd)"""@en;
	rdfs:isDefinedBy <http://www.productontology.org/#>;
	rdfs:label "Kwark (suiwelproduk)"@af; 
	rdfs:label "روائب"@ar; 
	rdfs:label "Эремсек"@ba; 
	rdfs:label "Калье"@be; 
	rdfs:label "Dadi"@bew; 
	rdfs:label "Recuit"@ca; 
	rdfs:label "پەنیری سەلک"@ckb; 
	rdfs:label "Bruch (Käse)"@de; 
	rdfs:label "Τυρόπηγμα"@el; 
	rdfs:label "Varškie"@sgs; 

	rdfs:seeAlso <http://www.productontology.org/>,
		<http://dbpedia.org/resource/Curd>,
		<http://www.productontology.org/doc/Curd>;

	wdrs:describedby <http://www.productontology.org/doc/Curd.rdf>, <http://www.productontology.org/doc/Curd.ttl>;
	foaf:homepage <http://www.productontology.org/doc/Curd.html>;
	foaf:page <http://en.wikipedia.org/wiki/Curd>.