{"created":"2023-05-15T12:09:08.154952+00:00","id":871,"links":{},"metadata":{"_buckets":{"deposit":"e58d8231-4d1d-41c3-88cd-4cd029d4c1ba"},"_deposit":{"created_by":16,"id":"871","owners":[16],"pid":{"revision_id":0,"type":"depid","value":"871"},"status":"published"},"_oai":{"id":"oai:suica.repo.nii.ac.jp:00000871","sets":["16:125"]},"author_link":["140","251","136","250","249","177","181","252","184","180"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-03-01","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"44","bibliographicPageStart":"37","bibliographicVolumeNumber":"50","bibliographic_titles":[{"bibliographic_title":"神戸女子短期大学論攷"},{"bibliographic_title":"The Ronko","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　市販ヨーグルトの乳酸菌を利用して，発酵温度40℃5％加糖ヨーグルトを調製するときの脱脂粉乳調製用の水の種類と原料乳の違いによる成分組成とミネラル含量について検討した。\n　その結果，調製水による違いは，酸度，糖度，pH，硬さおよび官能検査での違いは見られなかった。しかし，ミネラルはボルビックで調製した場合のカルシウムが高かった。\n　原料乳による違いでは，酸度の上昇は脱脂粉乳，低脂肪乳，普通牛乳の順であった。カードの硬さは脱脂粉乳，低脂肪乳，普通牛乳の順で低くなった。また，いずれのミネラルも脱脂粉乳が高く，低脂肪乳，普通牛乳の順であった。さらに官能検査の結果，普通牛乳でなめらかさ，口当たり，総合評価において有意水準5％で好まれた。","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"神戸女子短期大学学会"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10471612","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"09193650","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"田中, 智子"},{"creatorName":"タナカ, サトコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"逵, 牧子"},{"creatorName":"ツジ, マキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"森内, 安子"},{"creatorName":"モリウチ, ヤスコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"森下, 敏子"},{"creatorName":"モリシタ, トシコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"茶山, 健二"},{"creatorName":"チャヤマ, ケンジ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tanaka, Satoko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Tsuji, Makiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Moriuchi, Yasuko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Morishita, Toshiko","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Chayama, Kenji","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_login","displaytype":"detail","filename":"50_6_報文_神戸女子短期大学紀要論攷.pdf","filesize":[{"value":"303.4 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milk","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"acidity","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"mineral","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"sensory test","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":"原料乳の異なったヨーグルトの成分組成とミネラル含量の変化","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"原料乳の異なったヨーグルトの成分組成とミネラル含量の変化"},{"subitem_title":"Ingredient composition of yogurt which differed in materials milk, and change of a mineral content","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"16","path":["125"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-12-25"},"publish_date":"2019-12-25","publish_status":"0","recid":"871","relation_version_is_last":true,"title":["原料乳の異なったヨーグルトの成分組成とミネラル含量の変化"],"weko_creator_id":"16","weko_shared_id":-1},"updated":"2023-05-15T13:12:01.787285+00:00"}