Triple

T22325158
Position Surface form Disambiguated ID Type / Status
Subject airag E551883 entity
Predicate instanceOf P0 FINISHED
Object fermented dairy product C46106 CONCEPT FINISHED

How this triple was built (1 step)

Every LLM step that produced this triple, in pipeline order — named-entity classification, the disambiguation choices (the exact options shown, with the pick highlighted), and the generated description. The batch + timestamp of each is in the Provenance table below.

CD Concept disambiguation gpt-5-mini-2025-08-07
Target class: fermented dairy product
Context triple: [airag, instanceOf, fermented dairy product]
  • A. cheese-ripening culture
    A cheese-ripening culture is a carefully selected community of microorganisms added to cheese to drive its maturation, developing specific flavors, textures, and aromas.
  • B. cheese
    Cheese is a dairy product made by coagulating milk proteins and aging or processing the curds to develop a wide range of textures and flavors.
  • C. sheep’s milk cheese
    Sheep’s milk cheese is a dairy product made from the milk of sheep, characterized by its rich, tangy flavor, high fat content, and often crumbly or semi-firm texture.
  • D. clotted cream
    Clotted cream is a thick, rich dairy product made by gently heating full-fat cow’s milk or cream until the cream rises and forms a soft, buttery crust, traditionally served with scones and jam.
  • E. cheese-filled bread
    Cheese-filled bread is a baked dough product with a soft or crusty exterior and a savory cheese filling enclosed or layered inside.
  • F. None of above. chosen

Provenance (1 batch)

The batch behind each pipeline step, in order, with when it ran. Timestamps are batch-level — stages were processed in waves, so the object chain (NER → NED1 → NEDg → NED2) reads in order, but predicate / elicitation batches can sit in a different wave.

Step Stage Batch ID Status When
creating Elicitation batch_69e11e482f788190b78d1588fc26d606 completed April 16, 2026, 5:37 p.m.
Created at: April 16, 2026, 8:42 p.m.