@article{oai:miyazaki-u.repo.nii.ac.jp:00004765,
 author = {大橋, 登美男 and Ohashi, Tomio and 永井, 清一郎 and 山内, 清 and Yamauchi, Kiyoshi and 原田, 宏 and Harada, Hiroshi and 藤野, 博史 and 大橋, 登美男 and Ohashi, Tomio and Nagai, Seiichiro and Fujino, Hirofumi},
 issue = {5},
 journal = {酪農科学・食品の研究, Japanese Journal of Dairy and Food Science},
 month = {Nov},
 note = {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%.},
 pages = {219--223},
 title = {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},
 volume = {38},
 year = {1989},
 yomi = {オオハシ, トミオ and ナガイ, セイイチロウ and ヤマウチ, キヨシ and ハラダ, ヒロシ and フジノ, ヒロシ and オオハシ, トミオ}
}