{"created":"2023-05-15T15:18:04.453002+00:00","id":4364,"links":{},"metadata":{"_buckets":{"deposit":"175fc468-f5b7-40a3-b22b-d6fa3de41c83"},"_deposit":{"created_by":12,"id":"4364","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"4364"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00004364","sets":["5"]},"author_link":[],"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":"Milk processing in the south Carpathian Mountains in Romania"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2017","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1","bibliographicPageEnd":"37","bibliographicPageStart":"27","bibliographicVolumeNumber":"66","bibliographic_titles":[{"bibliographic_title":"ミルクサイエンス"},{"bibliographic_title":"Milk Science","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":"本稿では，南西ヨーロッパのルーマニアにおいて，かつて移牧民であった世帯とかつて半農半農民であった世帯を対象に，1）乳加工体系を把握し，2）西ヨーロッパで実践されている熟成チーズや南西ヨーロッパ諸国の乳製品と比較検討することにより，ルーマニアの乳加工体系の特徴を分析することを目的とした。凝固剤を用いたチーズ加工では，ブルンザ・デ・ブルドゥフとテレメエと呼ばれる2種類のチーズが加工されていた。ブルンザ・デ・ブルドゥフは，凝乳からホエイをできるだけ排出させ，静置による熟成を経てから，凝乳を粉砕して塩と混ぜ合せて加塩していた。ブルンザ・デ・ブルドゥフは，熟成ハード系チーズに相当し，アルプス山脈以北のヨーロッパ西部でみられる熟成ハード系チーズへと展開するチーズである可能性が高いことが示唆された。テレメエは，凝乳を加圧してホエイを排出した後に，数日間の静置による熟成を経ることなく，直ぐに塩水に漬けて加塩していた。テレメエは，フレッシュチーズ，もしくは，熟成フレッシュチーズに相当する。このテレメエの加工は，ブルガリア，ギリシャやイタリアでもおこなわれており，アルプス山脈以南の地中海域に共通したチーズとなっている。ヨーロッパで熟成チーズがアルプス山脈を境に，北側と南側とでそれぞれ特徴的に発展していった発達史を考察するにおいて，ルーマニアのチーズ加工技術は極めて興味深い情報を提供してくれている。","subitem_description_type":"Abstract"},{"subitem_description":"The purpose of this paper is to 1) understand the milk processing in Romania, 2) analyze the characteristics of the Romanian milk processing by comparing these techniques with the matured cheeses from Western Europe and the milk products from Southeastern Europe through the case study of the former transhumant households and the semi-pastoral settled households from Romania. Two types of cheeses, <i>brânză de burduf</i> and telemea were made using the rennet coagulant. <i>brânză de burduf</i> is made by draining as much whey as possible from the curds and then left to mature. Once it has matured, the curds are cut finely into small pieces and then mixed with salt. <i>brânză de burduf</i> is comparable to a matured hard cheese and is thought to have possibly developed into the matured hard cheeses found in Western Europe north of the Alps. To make telemea, the curds are pressed to drain whey and immediately soaked in brine without having to set it aside to mature for several days. For this reason, telemea is comparable to a fresh cheese or a matured fresh cheese. The similar cheese such as telemea is also made in Bulgaria, Greece, and Italy, making it a common cheese found throughout the Mediterranean region south of the Alps. The Romanian cheese processing technology provides a very important insight to the history of how the matured cheeses in Europe each developed its own characteristic in the north and the south divided by the Alps mountain range.","subitem_description_type":"Abstract"}]},"item_2_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本酪農科学会"}]},"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/10.11465/milk.66.27","subitem_relation_type_select":"DOI"}}]},"item_2_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11125739","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1343-0289","subitem_source_identifier_type":"ISSN"}]},"item_2_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"648","subitem_subject_scheme":"NDC"}]},"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":[{"creatorNames":[{"creatorName":"平田, 昌弘"}]},{"creatorNames":[{"creatorName":"山田, 勇"}]},{"creatorNames":[{"creatorName":"Persu, Mihaela"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-05-31"}],"displaytype":"detail","filename":"66_27.pdf","filesize":[{"value":"2.9 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"fulltext","url":"https://obihiro.repo.nii.ac.jp/record/4364/files/66_27.pdf"},"version_id":"9e2109c3-4681-49e3-88fd-0704d0fbb7a7"}]},"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":"ルーマニア・南カルパチア山脈における乳加工体系","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ルーマニア・南カルパチア山脈における乳加工体系","subitem_title_language":"ja"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2019-05-28"},"publish_date":"2019-05-28","publish_status":"0","recid":"4364","relation_version_is_last":true,"title":["ルーマニア・南カルパチア山脈における乳加工体系"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-02-28T02:58:12.550148+00:00"}