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FoodOntology / foodon

The core repository for the FOODON food ontology project. This holds the key classes of the ontology; larger files and the results of text-mining projects will be stored in other repos.
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Discussion: dairy food product #256

Open cmrn-rhi opened 2 years ago

cmrn-rhi commented 2 years ago

The current definition of dairy food product [FOODON:00001256] is: A dairy food product has mamm[a]lian milk or a milk component as an ingredient.

Note: we need to fix the spelling mistake in "mammalian" in the definition.

Subclass of: vertebrate animal food product member of some dairy product (us cfr) derives from some milk member of some milk or milk product (us cfr)

Does anyone have an issue with this definition? Will close this issue quickly if not, I just don't want another sub thread of discussion forming in #212

cmrn-rhi commented 2 years ago

It should be made clear what a "milk component" is in the current definition of dairy food product [FOODON:00001256]. @maweber-bia

cmrn-rhi commented 2 years ago

What the composition of milk? Well that varies depending on the source organism, but a consistent factor appears to be the "butterfat" component. However, "butterfat" is often simply referred to as "the fat component of milk" which is cyclical logic, but we can get a rough idea of other components from:

"the natural fat of milk and chief constituent of butter consisting essentially of a mixture of glycerides (such as those derived from butyric, capric, caproic, and caprylic acids)" - https://www.merriam-webster.com/dictionary/butterfat

"Protein, fat, lactose, and minerals are the four major components in all milks, irrespective of the species (18); the composition of milk within the same species varies considerably because of various factors, such as breed, stage of lactation, milking interval, type of feed, and climate (7, 19)." - https://doi.org/10.3389/fnut.2020.577759 (this resource combined with https://www.intechopen.com/chapters/65936 and https://www.fao.org/dairy-production-products/products/milk-composition/en/ have more information on narrower milk compositions).

Sidenote: we have several "butterfat" products (e.g. "butterfat (lipolyzed)") are currently under "cow butterfat food product" but we can have other organism sources of butterfat so I think the "is a" relationship needs to be swapped here.

cmrn-rhi commented 2 years ago

Proposal

Without getting too complicated regarding compositions.

cmrn-rhi commented 1 year ago

2022.11.10 - FoodOn Curation Meeting:

Lots of discussion! The overview and recent discussion notes (primarily in "red" text or comments) can be found here : https://docs.google.com/document/d/1B6HCmSKlmwskbPeVtmQQdPLlPgtEiIVuYYfb9PtC_F8/edit#

Next steps are to integrate all this discussion/work into a demo owl file (via ROBOT template) so people can better navigate the proposed polyhierarchy. People are welcome to volunteer for this, otherwise Rhiannon can make an attempt on it around June. Note: it could be very useful to include some of the discussion notes as "editor comment" annotations.

P.S. We may eventually need a separate "milk" or "dairy" template for FoodOn (like the "animal parts" ROBOT template).

Related issues: #218 #212