{"created":"2023-05-15T15:15:15.686058+00:00","id":811,"links":{},"metadata":{"_buckets":{"deposit":"26968720-6bc0-4c2d-a104-b6eed07db673"},"_deposit":{"created_by":12,"id":"811","owners":[12],"pid":{"revision_id":0,"type":"depid","value":"811"},"status":"published"},"_oai":{"id":"oai:obihiro.repo.nii.ac.jp:00000811","sets":["5"]},"author_link":["46","1690","288"],"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 system in the Balkan Mountains, central Bulgaria : A hypothesis on the development history of mature cheese using mold"}]},"item_2_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2011","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"98","bibliographicPageStart":"85","bibliographicVolumeNumber":"60","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":"The purpose of this paper is 1) to investigate the milk processing system in the Balkan Mountains，central Bulgaria，2) to analyze its characteristics，and 3) to discuss a development history of maturation / non-maturation，mold using / mold non-using in cheese processing. It was confirmed there are fermented milk processing series and solidifying-additives using series in the milk processing system of the central Bulgaria. It was found out that the fermented milk processing series consists of the following sub-series : a) heating lactic fermented milk processing  sub-series which produce fermented milk for direct consumption ; b) non-heating naturally fermented milk processing  sub-series specialized for the production of butter oi1 ; c) non-heating naturally fermented milk processing sub-series for the production of naturally fermented milk possible for long-term storage. As for the solidifying-additives using series，it was found out that rennet，citric acid and fermented milk are used as a coagulating agent in cheese production，and brine or both brine and bleu-mold are used in the maturation stage of the cheese making process. Two characteristics of the blue-mold cheese production in central Bulgaria can be distinguished - first，This kind of cheese is produced only during the cold season in winter，and second， the blue mold grows naturally on the cheese. Considering the case study of cheese production in Bulgaria and the natural environment conditions of the Balkan Peninsula，West Asia and West Europe，the development history of mature cheese using mold was considered that 1) the use of rennet possibly originated in the Balkan Peninsula，2) the use of rennet as a cheese production technique spread from the Balkan Peninsula both to the East (the region of West Asia) and the West (the Westem European region)，3) due to the hot climate in West Asia， storage of milk products rather than appreciation of those taste is put on higher priority in the milk processing，and the techniques of non-maturation and non-mold using are applied to the cheese making in the region，4) in the Balkan Peninsula. two important factors - namely，the cool climate and appreciation of food taste - have contributed to the development of cheese maturation techniques，and mold and non-mold cheese coexist under the environment of not-high humidity due to the feeling of dislike for moldy foods，and 5) cool climate，high humidity and appreciation of food taste in Western Europe are the three key factors which have contributed to the development of mature cheese using mold in the region.","subitem_description_type":"Abstract"},{"subitem_description":"本研究は， 1) ブルガリア中央部バルカン山脈地域における乳加工体系を明らかにし， 2) その特徴を分析すると共に， 3) ブルガリア中央部の事例を通じてチーズの熟成の有無・カビ利用の有無の発達史を検討することを目的とした。バルカン山脈地域では発酵乳系列群と凝固剤使用系列群の技術が確認された。発酵乳系列群の乳加工技術は，食用の酸乳へと加工する加熱乳酸発酵亜系列，バターオイル加工に特化した非加熱自然発酵亜系列，そして，自然発酵でも長期保存が可能となる酸乳を加工する非加熱自然発酵亜系列より構成されていることが把握された。凝固剤使用系列群の乳加工技術では，凝固剤としてレンネット，クエン酸，酸乳が用いられており，チーズは塩水漬けで熟成され，青カビを用いた熟成チーズも加工されていることが把握された。バルカン山脈での青カビチーズは，冬期の冷涼な期間中のみに加工し，青カビが自然に付着してくる加工法であった。バルカン半島，西アジア，西ヨーロッパの自然環境の要因，ブルガリアのチーズの加工法と利用法の事例を通じて，カビを利用した熟成チーズの発達史は，1)レンネット利用の起原地はバルカン半島である可能性が高く， 2)レンネット利用はバルカン半島から東方の西アジアと西方の西ヨーロッパに伝播し， 3)西アジアでは「暑熱環境性」であるがために食味性よりも保存性が最優先され，チーズは非熟成・非カビ利用となり， 4) バルカン半島では， 「冷涼性」と「食味の優越性」によりチーズは熟成型となり，湿度はそれほどには高くなく，カビに対する嫌悪感からカビを利用したチーズとカビの非利用のチーズとが混在することとなり， 5) 西ヨーロッパでは「冷涼性」に「湿潤性」が兼ね備わり， 「食味の優越性」がカビを利用した熟成チーズへと極めて発達させた，と考察された。","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_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"日本酪農科学会"}]},"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":"13430289","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Hirata, Masahiro","creatorNameLang":"en"},{"creatorName":"平田, 昌弘","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"nameIdentifiers":[{},{},{},{}]},{"creatorNames":[{"creatorName":"ヨトヴァ, マリア"}],"nameIdentifiers":[{}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":""}],"affiliationNames":[{"affiliationName":""}]}],"creatorNames":[{"creatorName":"Uchida, Kenji","creatorNameLang":"en"},{"creatorName":"内田, 健治","creatorNameLang":"ja"}],"familyNames":[{},{}],"givenNames":[{},{}],"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":"milkscience2011.pdf","filesize":[{"value":"3.5 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"milkscience2011.pdf","url":"https://obihiro.repo.nii.ac.jp/record/811/files/milkscience2011.pdf"},"version_id":"69388885-13b2-4d6c-bd68-a60c687bb984"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"the Balkan Mountains","subitem_subject_scheme":"Other"},{"subitem_subject":"maturation","subitem_subject_scheme":"Other"},{"subitem_subject":"mold","subitem_subject_scheme":"Other"},{"subitem_subject":"cheese","subitem_subject_scheme":"Other"},{"subitem_subject":"coolness","subitem_subject_scheme":"Other"},{"subitem_subject":"humidity","subitem_subject_scheme":"Other"},{"subitem_subject":"appreciation of food taste","subitem_subject_scheme":"Other"},{"subitem_subject":"origin and diffusion","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":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"ブルガリア中央部・バルカン山脈地域における乳加工体系 : カビを利用した熟成チーズの発達史論考","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"ブルガリア中央部・バルカン山脈地域における乳加工体系 : カビを利用した熟成チーズの発達史論考","subitem_title_language":"ja"}]},"item_type_id":"2","owner":"12","path":["5"],"pubdate":{"attribute_name":"PubDate","attribute_value":"2012-04-19"},"publish_date":"2012-04-19","publish_status":"0","recid":"811","relation_version_is_last":true,"title":["ブルガリア中央部・バルカン山脈地域における乳加工体系 : カビを利用した熟成チーズの発達史論考"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-03-11T00:38:01.763502+00:00"}