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限外ろ過濃縮牛乳から製造した冷蔵フレッシュチーズの物性
http://hdl.handle.net/10458/5615
http://hdl.handle.net/10458/5615127dd84c-bd9b-4283-be55-cf06d784c90e
名前 / ファイル | ライセンス | アクション |
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本文 (200.4 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 | ||||||
言語 | ja | |||||
タイトル | 限外ろ過濃縮牛乳から製造した冷蔵フレッシュチーズの物性 | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Physical Properties of Refrigerated Fresh Cheese Manufactured from Ultrafiltered Milk. | |||||
言語 | ||||||
言語 | jpn | |||||
資源タイプ | ||||||
資源タイプ | journal article | |||||
著者 |
農, 新介
× 農, 新介× 長田, 貞之× 大橋, 登美男× 山内, 清× 原田, 宏× 江藤, 望× Nou, Shinsuke× Nagata, Sadayuki× Ohashi, Tomio |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Fresh cheeses were manufactured commercially from milk concentrated using ultrafiltration (UF), and were stored at 5℃ for 7,14 and 21 day, respectively. After cold storage, the physical properties (hardness, breaking energy, elastic modulus and syneresis) of UF fresh cheeses were estimated. It was shown from the results obtained that the physical properties of UF fresh cheese were increased gradually during cold storage, Especially, the hardness and syneresis of 14 or 21-day-refrigerated cheese were increased significantly (P<0.01) as compared with those of 7-day-refrigerated one | |||||
書誌情報 |
酪農科学・食品の研究 en : Japanese Journal of Dairy and Food Science 巻 43, 号 4, p. 81-85, 発行日 1994-11 |
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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 |