@article{oai:miyazaki-u.repo.nii.ac.jp:00004766,
 author = {農, 新介 and Nou, Shinsuke and 長田, 貞之 and Nagata, Sadayuki and 大橋, 登美男 and Ohashi, Tomio and 山内, 清 and Yamauchi, Kiyoshi and 原田, 宏 and Harada, Hiroshi and 江藤, 望 and Eto, Nozomu and 農, 新介 and Nou, Shinsuke and 長田, 貞之 and Nagata, Sadayuki and 大橋, 登美男 and Ohashi, Tomio},
 issue = {4},
 journal = {酪農科学・食品の研究, Japanese Journal of Dairy and Food Science},
 month = {Nov},
 note = {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},
 pages = {81--85},
 title = {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},
 volume = {43},
 year = {1994},
 yomi = {ノウ, シンスケ and ナガタ, サダユキ and オオハシ, トミオ and ヤマウチ, キヨシ and ハラダ, ヒロシ and エトウ, ノゾム and ノウ, シンスケ and ナガタ, サダユキ and オオハシ, トミオ}
}