紫外線殺菌灯がチーズに及ぼす影響について
スポンサーリンク
概要
- 論文の詳細を見る
Using an ozone generating ultraviolet lamp the influence of ultraviolet irradiation on the ripening of cheese, especially on the growth of molds and development of abnormal flavor of cheese, was observed. An attempt was also made to determine suitable irradiating conditions of cheese ripening.The results obtained are summarized as follows: (1) In the case of irradiation for 16 hours per day, mold growth was perfectly prevented, but oil-off and a definite abnormal flavor developed in the surface layer of the cheese. (2) To prevent mold completely from growing, it was necessary to irradiate for 5 to 7 or more hours per day. In these conditions, however, an abnormal flavor developed. (3) The abnormal flavor was caused by the action of ultraviolet ray and/or generated ozone. It was probably connected with excessive oxidation of cheese fat. (4) It was impossible to find any conditions satisfactory for the complete prevention of both the development of an abnormal flavor and growth of molds.
- 社団法人 日本畜産学会の論文
著者
関連論文
- Leuconostoc属の分離計数培地
- ブルーチーズの微生物に関する研究-4-
- 紫外線殺菌灯がチーズに及ぼす影響について
- Lactobacillus bifidusの代謝に関する研究-3-L.bifidusのβ-ガラクトシダーゼの精製とその性状について
- チーズのLeuconostoc属細菌に関する研究-2-ゴウダチーズにおけるLeuconostoc属細菌の消長について
- 乳児糞便のBifidus因子活性およびL.bifidus var.pennsylvanicusによる糞便糖質の利用 (Lactobacillus bifidusの代謝に関する研究-1,2-)
- ブルーチーズの微生物に関する研究-1-
- 乳児糞便の糖質およびL.bifidus菌株によるその利用 (Lactobacillus bifidusの代謝に関する研究-1,2-)