{"created":"2023-05-15T15:15:29.101173+00:00","id":1088,"links":{},"metadata":{"_buckets":{"deposit":"5d4f06d5-db66-41e3-9892-aab3d6a9a323"},"_deposit":{"created_by":12,"id":"1088","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"1088"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00001088","sets":["5"]},"author_link":["46","2257","288","157"],"item_2_alternative_title_1":{"attribute_name":"その他（別言語等）のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Historical development process of matured cheese : From the case study of northern Italy, South Europe","subitem_alternative_title_language":"en"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2015","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"11","bibliographicPageStart":"1","bibliographicVolumeNumber":"86","bibliographic_titles":[{"bibliographic_title":"日本畜産学会報","bibliographic_titleLang":"ja"},{"bibliographic_title":"Nihon Chikusan Gakkaiho","bibliographic_titleLang":"en"}]}]},"item_2_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_2_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"本研究は，熟成ハード系チーズ（パルミジャーノ・レッジャーノ）と熟成ソフト系チーズ（タレッジョ）の加工上の特徴を分析し，イタリア北部における熟成チーズの発達史を再構成することを目的とした．パルミジャーノ・レッジャーノの加工の特色は，生乳の脱脂，自然に混入してくる微生物を利用していること，一日静置させて乳酸菌を増やしたホエイを加え合わせる技術，カッティング後の加温による凝乳粒からのホエイ排出，加温後に凝乳を細かくカッティングする技術にあった．タレッジョはもともとは移牧民により冬の寒い間に一時的に低地でつくられるものであった．北イタリアでの熟成チーズの発達史は，基層に熟成ハード系チーズがあり，低地では塩が豊富に供給される背景のもとに熟成ハード系チーズの厚みが増し，後になって，アルプス山脈山麓の低地で湿度が高く保てる特殊な状況設定のもとに熟成ソフト系チーズが発達してきたと推論することができる．","subitem_description_language":"ja","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本畜産学会","subitem_publisher_language":"ja"}]},"item_2_relation_14":{"attribute_name":"DOI","attribute_value_mlt":[{"subitem_relation_type":"isIdenticalTo","subitem_relation_type_id":{"subitem_relation_type_id_text":"info:doi/10.2508/chikusan.86.1","subitem_relation_type_select":"DOI"}}]},"item_2_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"日本畜産学会"}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00195188","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1346907X","subitem_source_identifier_type":"PISSN"}]},"item_2_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{}],"affiliationNames":[{}]}],"creatorNames":[{"creatorName":"Hirata, Masahiro","creatorNameLang":"en"},{"creatorName":"平田, 昌弘","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"木村, 純子"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{}],"affiliationNames":[{}]}],"creatorNames":[{"creatorName":"Uchida, Kenji","creatorNameLang":"en"},{"creatorName":"内田, 健治","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{}]},{"creatorNames":[{"creatorName":"元島, 英雅"}],"nameIdentifiers":[{},{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2018-01-30"}],"displaytype":"detail","filename":"hirata86(1),1-11,2015.pdf","filesize":[{"value":"1.7 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"hirata86(1),1-11,2015.pdf","url":"https://obihiro.repo.nii.ac.jp/record/1088/files/hirata86(1),1-11,2015.pdf"},"version_id":"3a91ff07-1a3f-4386-8e5e-4dfe5bc738aa"}]},"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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"熟成チーズの発達史論考 : 南ヨーロッパ・イタリア北部における事例を通じて","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"熟成チーズの発達史論考 : 南ヨーロッパ・イタリア北部における事例を通じて","subitem_title_language":"ja"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2015-08-31"},"publish_date":"2015-08-31","publish_status":"0","recid":"1088","relation_version_is_last":true,"title":["熟成チーズの発達史論考 : 南ヨーロッパ・イタリア北部における事例を通じて"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-03-11T01:09:39.997381+00:00"}