{"created":"2023-06-19T10:37:51.791913+00:00","id":2013,"links":{},"metadata":{"_buckets":{"deposit":"4328ece1-51eb-4ec6-ac54-c0272412f05d"},"_deposit":{"created_by":3,"id":"2013","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"2013"},"status":"published"},"_oai":{"id":"oai:iwate-pu.repo.nii.ac.jp:00002013","sets":[]},"author_link":["3927","3926"],"item_7_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"48","bibliographicPageStart":"45","bibliographicVolumeNumber":"8","bibliographic_titles":[{"bibliographic_title":"岩手県立大学盛岡短期大学部研究論集"},{"bibliographic_title":"Bulletin of Morioka Junior College Iwate Prefectural University","bibliographic_titleLang":"en"}]}]},"item_7_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"本研究では山羊乳を用いてヨーグルトを調製し,その性状と食味について牛乳および脱脂乳で調製したヨーグルトと比較検討し,以下の結果が得られた.1.山羊乳から調製したヨーグルトは,牛乳から調製したヨーグルトに比べて酸度が高く,pHは低く,カードの形成が遅いことがわかった.2.山羊乳から調製したヨーグルトは,牛乳や脱脂粉乳から調製したヨーグルトに比べ,破断ひずみが低く,僅かに変形しただけで破断することがわかった.3.官能検査の結果から、山羊乳から調製したヨーグルトは,牛乳から調製したヨーグルトに比べ,後味と食後の香りが要因で好まれないことがわかった.山羊乳は,後味と食後の香りを改善することにより,ヨーグルトの原料乳として利用することが可能であると考えられる.この研究の成果は,平成13年度入学生の東海林佳奈さん,多賀周子さんの協力により得られたものです.ここに記し感謝の意を表します.","subitem_description_type":"Other"}]},"item_7_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"13","subitem_description_type":"Other"}]},"item_7_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004530389","subitem_description_type":"Other"}]},"item_7_description_8":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"資料","subitem_description_type":"Other"}]},"item_7_description_9":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_description":"RESEARCH NOTE","subitem_description_type":"Other"}]},"item_7_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11516689","subitem_source_identifier_type":"NCID"}]},"item_7_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13489720","subitem_source_identifier_type":"ISSN"}]},"item_7_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"生活科学科食物栄養学専攻"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"長坂, 慶子"},{"creatorName":"ナガサカ, ケイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3926","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"NAGASAKA, Keiko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3927","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2016-12-27"}],"displaytype":"detail","filename":"KJ00004530389.pdf","filesize":[{"value":"398.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004530389.pdf","url":"https://iwate-pu.repo.nii.ac.jp/record/2013/files/KJ00004530389.pdf"},"version_id":"2ef6d4ac-de11-4479-a8f3-f84eab4ecab3"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"ヨーグルト","subitem_subject_scheme":"Other"},{"subitem_subject":"山羊乳","subitem_subject_scheme":"Other"},{"subitem_subject":"特性","subitem_subject_scheme":"Other"},{"subitem_subject":"食味","subitem_subject_scheme":"Other"},{"subitem_subject":"Yogurt","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Goat-milk","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Properties","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"Taste","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"山羊乳から調製したヨーグルトの特性に関する研究","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"山羊乳から調製したヨーグルトの特性に関する研究"},{"subitem_title":"Properties and Taste of Yogurt Prepared from Goat-milk","subitem_title_language":"en"}]},"item_type_id":"7","owner":"3","path":["286"],"pubdate":{"attribute_name":"公開日","attribute_value":"2016-12-27"},"publish_date":"2016-12-27","publish_status":"0","recid":"2013","relation_version_is_last":true,"title":["山羊乳から調製したヨーグルトの特性に関する研究"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2024-04-22T04:07:41.703200+00:00"}