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Cheese
MeSH Descriptor Data 2025
Details
Qualifiers
MeSH Tree Structures
Concepts
MeSH Heading
Cheese
Tree Number(s)
G07.203.100.700.313.444
G07.203.200.500.444
G07.203.300.350.300.444
J02.350.500.444
J02.500.350.300.444
Unique ID
D002611
RDF Unique Identifier
http://id.nlm.nih.gov/mesh/D002611
Scope Note
A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.
Date Established
1966/01/01
Date of Entry
1999/01/01
Revision Date
2021/07/07
Allowable Qualifiers
adverse effects (AE)
analysis (AN)
classification (CL)
economics (EC)
history (HI)
microbiology (MI)
parasitology (PS)
poisoning (PO)
radiation effects (RE)
standards (ST)
statistics & numerical data (SN)
supply & distribution (SD)
toxicity (TO)
virology (VI)
Physiological Phenomena [G07]
Diet, Food, and Nutrition [G07.203]
Beverages [G07.203.100]
Milk [G07.203.100.700]
Cultured Milk Products [G07.203.100.700.313]
Buttermilk [G07.203.100.700.313.222]
Cheese [G07.203.100.700.313.444]
Kefir [G07.203.100.700.313.666]
Koumiss [G07.203.100.700.313.777]
Yogurt [G07.203.100.700.313.888]
Physiological Phenomena [G07]
Diet, Food, and Nutrition [G07.203]
Fermented Foods [G07.203.200]
Cultured Milk Products [G07.203.200.500]
Cheese [G07.203.200.500.444]
Yogurt [G07.203.200.500.888]
Physiological Phenomena [G07]
Diet, Food, and Nutrition [G07.203]
Food [G07.203.300]
Dairy Products [G07.203.300.350]
Cultured Milk Products [G07.203.300.350.300]
Buttermilk [G07.203.300.350.300.222]
Cheese [G07.203.300.350.300.444]
Kefir [G07.203.300.350.300.666]
Koumiss [G07.203.300.350.300.777]
Yogurt [G07.203.300.350.300.888]
Food and Beverages [J02]
Fermented Foods [J02.350]
Cultured Milk Products [J02.350.500]
Cheese [J02.350.500.444]
Yogurt [J02.350.500.888]
Food and Beverages [J02]
Food [J02.500]
Dairy Products [J02.500.350]
Cultured Milk Products [J02.500.350.300]
Buttermilk [J02.500.350.300.222]
Cheese [J02.500.350.300.444]
Kefir [J02.500.350.300.666]
Koumiss [J02.500.350.300.777]
Yogurt [J02.500.350.300.888]
Expand All
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Cheese
Preferred
Concept UI
M0003999
Scope Note
A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.
Terms
Cheese
Preferred Term
Term UI
T007600
Date
01/01/1999
LexicalTag
NON
ThesaurusID
NLM (1966)
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