JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 64(3) 157-161 2017年 [査読有り]
We conducted a milk-clotting test and evaluated a model curd with the aim of making a new cheese using soybean and adzuki bean broths. Milk clotting time was slowed by the polyphenols contained in the bean broth; however, there was no significant ...
R. Akuzawa   T. Miura   I. S. Surono   
Encyclopedia of Dairy Sciences: Second Edition 507-511 2011年1月 [査読有り]
Fermented milks of Asia probably originated in the Middle East before the Phoenician era. The Old Testament mentions that fermented cream existed in Mesopotamia in c. 1300. BC, and laban rayed and laban khad were manufactured perhaps as early as 5...
Sachiko Odake   Saskia M. Van Ruth   Ryozo Akuzawa   
FOOD SCIENCE AND TECHNOLOGY RESEARCH 12(4) 256-260 2006年11月 [査読有り]
To gain insight into the process of retronasal olfaction, flavor release from skimmed milk and full fat milk (containing 3.75% fat) was investigated using a model mouth system with a screw plunger. Large differences were determined in the quantity...
FOOD SCIENCE AND TECHNOLOGY RESEARCH 15(2) 191-194 2009年3月
In the present study, degradation of a bitter peptide derived from P-casein by lactic acid bacterial peptidase was examined. Nine species of lactococci (L. lactis ssp. lactis 303, L. lactis ssp. lactis 527, L. lactis ss p. lactis IAM 1198, L. lact...
Sachiko Odake   Saskia M. Van Ruth   Ryozo Akuzawa   
Food Science and Technology Research 12(4) 256-260 2006年11月
To gain insight into the process of retronasal olfaction, flavor release from skimmed milk and full fat milk (containing 3.75% fat) was investigated using a model mouth system with a screw plunger. Large differences were determined in the quantity...
The combined action of proteinases/peptidases and acid phosphatases on phosphorylated proteins/peptides could be important for cheese quality. It seems that acid phosphatase activity in cheese originates from milk and microorganisms. Bovine milk c...