[P63～91]食文化・食生活・食育

[P-75] Evaluation of acceptability of fresh cheese made from milk of breed of meat sheep Suffolk

*Hagino Fujita¹, Keigo Asano¹, Mioko Toyomitsu², Hiromi Kodama², Yukiko Araki² (1.Ishikawa Prefectural University, 2.Kagawa Nutrition University)

Keywords:Sheep milk, Cheese, Sensory Evaluation Methods