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高温加熱還元脱脂乳・未加熱脱脂乳混合系のレンネットカード物性とシネレシス
http://hdl.handle.net/10458/5614
http://hdl.handle.net/10458/561461daa4d6-a701-4cd8-8540-ab1f2a2fa309
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
本文 (383.5 kB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
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| 公開日 | 2020-06-21 | |||||
| タイトル | ||||||
| タイトル | 高温加熱還元脱脂乳・未加熱脱脂乳混合系のレンネットカード物性とシネレシス | |||||
| 言語 | ja | |||||
| タイトル | ||||||
| タイトル | Physical properties and syneresis of rennet curd from mixture systems of unheated skimmilk with reconstituted milk prepared from high-temperature heated skimmilk powder. | |||||
| 言語 | en | |||||
| 言語 | ||||||
| 言語 | jpn | |||||
| 資源タイプ | ||||||
| 資源タイプ | journal article | |||||
| 著者 |
大橋, 登美男
× 大橋, 登美男× 永井, 清一郎× 山内, 清× 原田, 宏× 藤野, 博史× 大橋, 登美男× Nagai, Seiichiro× Fujino, Hirofumi |
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| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | In order to use the high-temperature heated milk for cheesemaking, the physical properties and syneresis of rennet curd from mixture systems of unheated skimmilk with reconstituted milk prepared from higt-temperature heated skimmilk powder were investigated. The results obtained were summarized as follows: 1. Using Ca-added （80mg/100ml） and unheated skimmilk ratio〔USR,（unheated skimmilk）/（unheated skimmilk+reconstituted milk from high-temperature heated skimmilk powder）〕-adjusted（0.1 ~0.9） mixture systems, it could be seen that the properties of milk rennet curd were improved with USR increase, coming up to desirable curdling at USE of 0.3 or 0.4. 2. When mixture system was adjusted to 0.5 as USR and added 30 or 40mg Ca/100ml, milk rennet curd was adequately improved. Furthemore, USR 0.6 or 0.7-adjusted mixture system formed a satisfactory curd by the addition of 20 or 30mg Ca/100ml. 3. On the statistical analysis, standardized partial regression coefficients of the physical properties and syneresis of mixture system rennet curd were high values for unheated casein N, pH and total P, respectively, Concerning the effects of main milk constituents on the rennet curd of mixture systems, the range in the ratios of contribution was approximately 88 to 94%. |
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| 書誌情報 |
酪農科学・食品の研究 en : Japanese Journal of Dairy and Food Science 巻 38, 号 5, p. 219-223, 発行日 1989-11 |
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| 出版者 | ||||||
| 出版者 | 日本酪農科学会 | |||||
| 出版者 | ||||||
| 出版者 | JAPANESE DAIRY SCIENCE ASSOCIATION | |||||
| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 03850218 | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
