{"created":"2023-05-15T10:00:27.491525+00:00","id":4766,"links":{},"metadata":{"_buckets":{"deposit":"c8f42d2d-881c-4e9d-9ef4-2336d7337c87"},"_deposit":{"created_by":5,"id":"4766","owner":"5","owners":[5],"pid":{"revision_id":0,"type":"depid","value":"4766"},"status":"published"},"_oai":{"id":"oai:miyazaki-u.repo.nii.ac.jp:00004766","sets":["74","74:26"]},"author_link":["25906","1438","3318","17066","1437","25373"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"1994-11","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"4","bibliographicPageEnd":"85","bibliographicPageStart":"81","bibliographicVolumeNumber":"43","bibliographic_titles":[{"bibliographic_title":"酪農科学・食品の研究"},{"bibliographic_title":"Japanese Journal of Dairy and Food Science","bibliographic_titleLang":"en"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"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","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本酪農科学会"},{"subitem_publisher":"JAPANESE DAIRY SCIENCE ASSOCIATION"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03850218","subitem_source_identifier_type":"ISSN"}]},"item_10001_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"農, 新介","creatorNameLang":"ja"},{"creatorName":"ノウ, シンスケ","creatorNameLang":"ja-Kana"},{"creatorName":"Nou, 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Milk.","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"5","path":["74","26"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2020-06-21"},"publish_date":"2020-06-21","publish_status":"0","recid":"4766","relation_version_is_last":true,"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"],"weko_creator_id":"5","weko_shared_id":2},"updated":"2025-01-14T01:33:01.775119+00:00"}