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| Registros recuperados: 13 | |
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| 平田, 昌弘; Hirata, Masahiro. |
| The purpose of this paper is to understand 1) the milk processing system which is adopted by the local Quechua peoples, and 2) to analyze the background to make the Quechua peoples accept its technique in the southern Peru, Andean highland. The technique of cheese making by rennet is only diffused in the southern Peru, Andean highland, although the maturation techniques of cheese and other techniques than cheese making have not been adopted. As the background on the only acceptance of the solidifying-additives using series such us the technique to make the non-maturing type cheese, it was considered that 1) the taste are harmonized between salty cheese and the local food mainly based on potato and maize, 2) the adoption of cheese making decrease the labor... |
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Palavras-chave: 乳加工体系; 伝播・変遷; アンデス; 熱帯高地; Milk processing system; Diffusion and transition; Andes; Tropical highland. |
| Ano: 2011 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3589 |
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| 平田, 昌弘; 清田, 麻衣; Hirata, Masahiro; Kiyota, Mai. |
| The milk processing systems of 4 dairy farmers in the hilly terrain of south-central France were surveyed to clarify those characteristics and discuss the transition process of milk processing system in the cold and humid climate condition， of which the origin came from the dry areas of Asian Continent. The characteristics of milk processing system in the south-central France was the specialization for mature cheese making conducted by the technique of solidifying-additives using series. Although the technique of cream separating series had also been used in the region，all 4 dairy farmers don't currently adopt it because of its lower benefit than cheese making. Hence，butter was currently made not from cream， but from whey that was produced in cheese... |
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Palavras-chave: Maturing; Cold and humid climate; Cheese; Milk processing system; Dairy industry. |
| Ano: 2010 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3073 |
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| 平田, 昌弘; HlRATA, Masahiro. |
| To understand milk processing systems in Caucasia and analyze their history，nine households of agro-pastoralists were surveyed in Georgia and Armenia. The techniques of clotting agent using series，fermented milk processing series and cream separating series ware broadly shared among agro-pastoralists over Georgia and Armenia. The characteristics of milk processing systems in Caucasia are 1) the milk processing techniques (clotting agent using series and fermented milk processing series) in Caucasia base on those techniques of West Asia，2) the cream separating series have developed in Caucasia because of its cooler natural environment，3) butter and butter-oil making by the technique of fermented milk processing series became unnecessary，thus the fermented... |
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Palavras-chave: Milk processing system; Caucasia; Transition; Cold natural environment; Sedentary. |
| Ano: 2009 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3189 |
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| 平田, 昌弘; HIRATA, Masahiro. |
| To understand tbe milk processing system in northern lndia，where is located in the central region of the Asian continent，and discuss its characteristics and developing process， eight households of agro-pastorailsts were surveyed in'"Ladak，September of 2007 and then the milk processing system was compared with those in surrounding areas. The techniques of fermented milk processing series and milk cream separating series ware shared over ethnic groups among the agro-pastoralists of Ladak. The fermented milk processing series consisted of such techniques as the sour milk processing by adopting lactic fermentation，the fat extraction (butter making by chuming sour milk and butter oil purifying by heating butter) and the protein extraction (cheese making by... |
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Palavras-chave: Milk processing system; Milk cultural sphere; Multilayered culture; Cold climate; Tibet. |
| Ano: 2009 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/2656 |
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| 平田, 昌弘; 門平, 睦代; 水谷, 文美; 松本, 葉; 小疇, 浩; 内田, 健治; 元島, 英雅; HIRATA, Masahiro; KADOHIRA, Mutsuyo; MIZUTANI, Fumi; MATSUMOTO, Kazuha; KOAZE, Hiroshi; UCHIDA, Kenji; MOTOSHIMA, Hidemasa. |
| ケニア高原における農牧民・牧畜民の乳加工体系を把握し、その特徴を分析するために、ケニア高原でキクユ農牧民とマサイ牧畜民の世帯で観察とインタビューによる調査をおこなった。ケニア高原での乳加工技術は、1）発酵乳系列群とクリーム分離系列群の両方の乳加工技術を採用し、2）乳脂肪の分画・保存のためのバター・バターオイル加工技術はあるが、乳タンパク質の分画・保存のためのチーズ加工技術は欠落する構造をとっていた。アフリカ大陸東部とケニア高原との乳加工体系の比較検討により、ケニア高原の乳加工体系はクリームを分離していること自体が特徴であることが明らかとなった。このようなケニア高原の乳加工体系の特徴を形成させた状況設定を論考することが今後の課題である To understand milk processing systems in the Kenya highland and analyze those characteristics, field surveys were conducted in the households of Kikuyu agro-pastoralists and Massai pastoralists. The milk processing systems in the Kenya highland are consisted of both techniques of the fermented milk processing series and the cream separating series. Although butters and butter oils are made for milk fat preserving, there is no cheese... |
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Palavras-chave: 乳加工体系; ケニア高原; 牧畜民; Milk processing system; Kenya highland; Pastoralist. |
| Ano: 2006 |
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/101 |
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| Registros recuperados: 13 | |
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