Oral presentation

C 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[3Jp] Livestock products, Milk products

Sat. Aug 31, 2024 2:30 PM - 4:15 PM Room J (2F N207)

Chair:Tomohiro Noguchi, Takashi Nakamura

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2:30 PM - 2:45 PM

[3Jp-01] Effect of Exopolysaccharides on Structure and Physical Properties of Pasteurized Set Yogurt

*Tomoki Kawano¹, Ichimura Takehumi², Nakamura Takashi³ (1. Department of Agricultural Chemistry, Graduate School of Agriculture, Meiji University, 2. Meiji Co., Ltd, 3. Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University )

2:45 PM - 3:00 PM

[3Jp-02] Analysis of Smooth Yogurt under the Influence of Low-Temperature Fermentation:Comparison of Texture, Physical Properties and Structure of Yogurt Fermented at Different Temperatures

*Yuka Mishima¹, Takefumi Ichimura², Takashi Nakamura³ (1. Department of Agricultural Chemistry, Graduate School of Agriculture, Meiji University, 2. Meiji Co., Ltd., 3. Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University)

3:00 PM - 3:15 PM

[3Jp-03] Effects of Lactic Acid Bacteria on the Formation of Casein Network Structure in Yogurt: Comparison of Exopolysaccharides (EPS)

*RIHITO HYODO¹, TAKASHI NAKAMURA² (1. Department of Agricultural Chemistry, Graduate School of Agriculture, Meiji University, 2. Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University)

休憩 (3:15 PM - 3:30 PM)

3:30 PM - 3:45 PM

[3Jp-04] Effect of dry-heat treatment of low-heat skim milk powder on rennet-induced gelation

*Wataru Ono¹, Daiki Oka², Tomohiro Noguchi¹ (1. Food Processing Technology Center, Faculty of Applied Bioscience, Tokyo University of Agriculture, 2. Department of Agricultural Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture)

3:45 PM - 4:00 PM

[3Jp-05] Relationship between the amount of κ-Casein dissociated from casein micelles and poor coagulation

*Minamo Hayashi¹, Ono Wataru², Asada Yuta¹, Oka Daiki³, Noguchi Tomohiro² (1. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2. FPC, Fac. Appl. Biosci. Tokyo Univ. Agric., 3. Dept. Agric. Chem., Fac. Appl. Biosci. Tokyo Univ. Agric.)

4:00 PM - 4:15 PM

[3Jp-06] The effects of the addition of food ingredients on the physicochemical properties of low-fat cheese.

KAORU SATO¹, KANAKO WAKABAYASHI¹, IYO USUDA¹, KUREA SASAHARA¹, *TAKAYUKI MIURA¹ (1. NVLU)

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