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	Provedor de dados OAK (1) Autor HIRATA, Masahiro (1) UCHIDA, Kenji (1) YOTOVA, Mariya (1) ヨトヴァ, マリア (1) 内田, 健治 (1) 平田, 昌弘 (1) Mais... Palavra-chave Appreciation of food taste (1) Cheese (1) Coolness (1) Humidity (1) Maturation (1) Mold (1) Origin and diffusion (1) The Balkan Mountains (1) Mais... Ano 2011 (1) País Japan (1) Idioma Japonês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última ブルガリア中央部・バルカン山脈地域における乳加工体系 : カビを利用した熟成チーズの発達史論考 OAK 平田, 昌弘; ヨトヴァ, マリア; 内田, 健治; HIRATA, Masahiro; YOTOVA, Mariya; UCHIDA, Kenji. The purpose of this paper is 1) to investigate the milk processing system in the Balkan Mountains，central Bulgaria，2) to analyze its characteristics，and 3) to discuss a development history of maturation / non-maturation，mold using / mold non-using in cheese processing. It was confirmed there are fermented milk processing series and solidifying-additives using series in the milk processing system of the central Bulgaria. It was found out that the fermented milk processing series consists of the following sub-series : a) heating lactic fermented milk processing sub-series which produce fermented milk for direct consumption ; b) non-heating naturally fermented milk processing sub-series specialized for the production of butter oi1 ; c) non-heating naturally... Palavras-chave: The Balkan Mountains; Maturation; Mold; Cheese; Coolness; Humidity; Appreciation of food taste; Origin and diffusion. Ano: 2011 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3192 Registros recuperados: 1 Primeira ... 1 ... Última

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