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フランス国中南部丘陵地帯の乳加工体系 : オーヴェルニュ地域圏の酪農家の事例から
https://obihiro.repo.nii.ac.jp/records/719
https://obihiro.repo.nii.ac.jp/records/71985f80812-b4de-4a67-aeea-76cac837854e
名前 / ファイル | ライセンス | アクション |
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france.pdf (7.5 MB)
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Item type | 学術雑誌論文 / Journal Article(1) | |||||||||
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公開日 | 2011-09-15 | |||||||||
タイトル | ||||||||||
言語 | ja | |||||||||
タイトル | フランス国中南部丘陵地帯の乳加工体系 : オーヴェルニュ地域圏の酪農家の事例から | |||||||||
言語 | ||||||||||
言語 | jpn | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | maturing | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | cold and humid climate | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | cheese | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | milk processing system | |||||||||
キーワード | ||||||||||
言語 | en | |||||||||
主題Scheme | Other | |||||||||
主題 | dairy industry | |||||||||
資源タイプ | ||||||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||||||
資源タイプ | journal article | |||||||||
その他(別言語等)のタイトル | ||||||||||
その他のタイトル | Milk processing system in the hilly terrain,south-central France : From case studies of the dairy farmers in Auvergne Region | |||||||||
言語 | en | |||||||||
著者 |
平田, 昌弘
× 平田, 昌弘
WEKO
46
× 清田, 麻衣 |
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抄録 | ||||||||||
内容記述タイプ | Abstract | |||||||||
内容記述 | The milk processing systems of 4 dairy farmers in the hilly terrain of south-central France were surveyed to clarify those characteristics and discuss the transition process of milk processing system in the cold and humid climate condition, of which the origin came from the dry areas of Asian Continent. The characteristics of milk processing system in the south-central France was the specialization for mature cheese making conducted by the technique of solidifying-additives using series. Although the technique of cream separating series had also been used in the region,all 4 dairy farmers don't currently adopt it because of its lower benefit than cheese making. Hence,butter was currently made not from cream, but from whey that was produced in cheese making. The technique of fermented milk processing series such as yogurt making wasn't also found in the surveyed 4 dairy farmers. It was considered that the main factors which specialize to the mature cheese making in the south-central France are 1) cool and humid climate conditions and resource uses for setting cool and wet conditions which make the cheese maturing possible,2) the improvement of cheese conservation and cheese taste by maturing,3) the higher benefit of mature cheese making,4) tbe lower labor force by tbe centralization of mature cheese making. | |||||||||
言語 | en | |||||||||
書誌情報 |
ja : ミルクサイエンス en : Milk Science 巻 59, 号 2, p. 103-114, 発行日 2010 |
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出版者 | ||||||||||
言語 | ja | |||||||||
出版者 | 日本酪農科学会 | |||||||||
ISSN | ||||||||||
収録物識別子タイプ | PISSN | |||||||||
収録物識別子 | 13430289 | |||||||||
書誌レコードID | ||||||||||
収録物識別子タイプ | NCID | |||||||||
収録物識別子 | AA11125739 | |||||||||
権利 | ||||||||||
言語 | ja | |||||||||
権利情報 | 日本酪農科学会 | |||||||||
フォーマット | ||||||||||
内容記述タイプ | Other | |||||||||
内容記述 | application/pdf | |||||||||
著者版フラグ | ||||||||||
出版タイプ | VoR | |||||||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 |