{"created":"2023-06-19T12:05:23.026480+00:00","id":84,"links":{},"metadata":{"_buckets":{"deposit":"4fb07071-d8d9-4f64-ba56-ce82a4a41db7"},"_deposit":{"created_by":3,"id":"84","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"84"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000084","sets":["6:13"]},"author_link":["281","282","279","280","283","284"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2006-12-27","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"92","bibliographicPageStart":"87","bibliographicVolumeNumber":"61","bibliographic_titles":[{"bibliographic_title":"長野県短期大学紀要"},{"bibliographic_title":"Journal of Nagano Prefectural College","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"牛越, 静子"}],"nameIdentifiers":[{"nameIdentifier":"279","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006546505","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006546505"}]},{"creatorNames":[{"creatorName":"小木曽, 加奈"}],"nameIdentifiers":[{"nameIdentifier":"280","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000030435284","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"近年の健康志向から簡便にヨーグルトを作る家庭が増加している。本研究では市販の乳酸菌3種類を用いて、牛乳及び豆乳3種類をヨーグルト化させ、作成されたサンプルの破断応力、pH、酸度を比較し、ヨーグルトの性状を検討した。基本的に破断応力(カードの硬さ)は、乳中のタンパク質量に依存する傾向が見られた。また、3種類の市販乳酸菌とも牛乳では全てでカードを形成したが、植物性乳ではカードを作成した菌種とカードを形成しなかった菌種に分かれた。特にタンパク質含量の多い乳の場合はカード形成に時間が掛かり、植物性乳に対する菌種の向き不向きが示唆された。ヨーグルトに必要なカードの硬さは、酸度の上昇以降に形成されるため、柔らかでなめらかなカードのまま酸味を有するヨーグルトの形成が可能になった。また酸度においては、乳類の種類と菌種によって違いがみられた。","subitem_description_type":"Other"}]},"item_1_full_name_7":{"attribute_name":"著者名よみ","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"281","nameIdentifierScheme":"WEKO"}],"names":[{"name":"ウシコシ, シズコ"}]},{"nameIdentifiers":[{"nameIdentifier":"282","nameIdentifierScheme":"WEKO"}],"names":[{"name":"コギソ, カナ"}]}]},"item_1_full_name_8":{"attribute_name":"著者名(英)","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"283","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Ushikoshi, Shizuko","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"284","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Kogiso, Kana","nameLang":"en"}]}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179035","subitem_source_identifier_type":"NCID"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"長野県短期大学生活科学科"},{"subitem_text_value":"長野県短期大学生活科学科"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2006-12-27"}],"displaytype":"detail","filename":"KJ00004703236.pdf","filesize":[{"value":"482.6 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"KJ00004703236","url":"https://u-nagano.repo.nii.ac.jp/record/84/files/KJ00004703236.pdf"},"version_id":"1efcc027-aeef-45d9-bef0-5424a65a20ae"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"yogurt","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"soymilk","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"commercial lactic acid bacterium","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":"市販乳酸菌による牛乳および豆乳類のヨーグルトの性状","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"市販乳酸菌による牛乳および豆乳類のヨーグルトの性状"},{"subitem_title":"The Characters of Milk and Soymilk Yogurts Made by Commercial Lactic Acid Bacterium","subitem_title_language":"en"}]},"item_type_id":"1","owner":"3","path":["13"],"pubdate":{"attribute_name":"公開日","attribute_value":"2006-12-27"},"publish_date":"2006-12-27","publish_status":"0","recid":"84","relation_version_is_last":true,"title":["市販乳酸菌による牛乳および豆乳類のヨーグルトの性状"],"weko_creator_id":"3","weko_shared_id":3},"updated":"2023-06-19T12:43:45.898548+00:00"}