書誌事項
- タイトル別名
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- Chemical and Bacteriological Properties of "Valencay", a Soft Goat's Milk Cheese
- ヴァランセ ノ カガクテキ サイキンガクテキ トクシツ エイブン
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説明
Chemical and microbiological qualities of on-farm manufactured "Valencay" were evaluated. Samples from 12 cheeses ripened for 5 weeks were analyzed within 5 weeks after manufacture. The average values for protein, fat, carbohydrate and ash content were 15.71%, 20.40%, 1.79% and 2.02%, respectively, and the ripening rate (water soluble N/total N) value was 59.13%. Free amino acid composition was characterized by high leucine, glutamic acid, phenylalanine, proline and valine content. The most dominant species of lactic acid bacteria identified were Lactobacillus plantarum, Lb. casei subsp. 'pseudoplantarum' and Lb. curvatus.
収録刊行物
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- 日本畜産学会報
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日本畜産学会報 66 (5), 422-429, 1995
公益社団法人 日本畜産学会
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詳細情報 詳細情報について
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- CRID
- 1390001205195747968
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- NII論文ID
- 10024580684
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- NII書誌ID
- AN00195188
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- ISSN
- 18808255
- 00215309
- 1346907X
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- NDL書誌ID
- 3615814
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可
