@article{oai:obihiro.repo.nii.ac.jp:00000718,
 author = {Hirata, Masahiro and 平田, 昌弘 and ヨトヴァ, マリア and Uchida, Kenji and 内田, 健治 and 元島, 英雅},
 issue = {3},
 journal = {ミルクサイエンス, Milk Science},
 month = {},
 note = {application/pdf, The purpose of this paper is to make clear the characteristics of milk processing system in the South-west of Bulgaria and figure out the transition history of milk processing techniques in Bulgaria. It was confirmed that the Bulgarian system  shares some techniques in common both with fermented milk processing series and with the solidifying-additives using series. It was considered highly possible that the fermented milk processing series seen in Bulgaria today originated from West Asia. Meanwhile，it was found  that some significant differences from the West Asian fermented milk processing series are the Bulgarian one stops at the stage of making fermented milk and butter，without further processing those into cheese and butter oil. This change can be explained with the cool temperate weather environment in the Balkan Peninsula which allows for the conservation of milk products with relatively high water conten. We also considered that the Bulgarian cheese processing techniques which use the method of brine maturation hold an intermediate position between the West Asian cheese production techniques where no maturation methods are used and the European cheese production techniques which are specialized in cheese maturation. Therefore，it was considered proper to conclude that the Bulgarian cheese processing techniques formed the basis of the European cheese processing. Furthermore，since the rennet was initially used for curdling raw milk and butter-churning，and was later applied to cheese making in the Balkan Peninsula，this geographical region can be nominated as the cradle of cheese made by rennet additives. In this sense，the tradition of milk processing in Bulgaria today keeps some very old techniques which are important from the view point of the human milk processing history. However，many of these traditions have been threatened under the influence of the socialism system，as well as under its collapse and recent EU accession. The ability of Bulgaria to protect its agricultural system and its culture is now being put to the test., 本稿では，ブルガリア南西部の乳加工体系とその特徴を明らかにし，バルカン半島のブルガリアにおける乳加工発達史を論考した。ブルガリアの乳加工体系は，発酵乳系列群と凝固剤使用系列群の乳加工技術が確認された。ブルガリアの発酵乳系列群は西アジア由来の乳加工技術である可能性が極めて高く，冷涼性ゆえに水分含量が比較的高くても保存が可能なため，酸乳やバターの段階で加工が終了してしまうように変遷していた。塩水漬けにしてチーズの熟成をおこなうバルカン半島ブルガリアのチーズ加工技術は，熟成をおこなわない西アジアと熟成に特化したヨーロッパのちょうど中間的な位置にあり，ヨーロッパのチーズ加工の土台を形成した可能性が高いと考えられた。更に，レンネット利用がチーズ加工にではなくチャーニングによるバター加工用の生乳凝固に利用されていることから，もともとのレンネット利用は先ずバター加工に用いられ，後にバター加工からチーズ加工へと転用されていった可能性が高いと考えられた。これらのことから，レンネット利用によるチーズ加工の起原地の一候補地がバルカン半島であることが示唆された。このように、ブルガリア乳文化は人類の乳加工史において極めて重要な乳加工技術を今日に伝えている。これらのブルガリアの重要な乳加工技術も、社会主義体制への移行・崩壊，EUという巨大経済圏に加盟したまさに今、自国の農業生産や文化の継承のあり方について問われている。},
 pages = {237--253},
 title = {ブルガリア南西部の乳加工体系},
 volume = {59},
 year = {2010}
}