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このアイテムの引用には次の識別子を使用してください: http://ir.obihiro.ac.jp/dspace/handle/10322/3184

タイトル: 乳加工要素による伝統的乳加工体系・系列群分析 (2)乳加工要素の類型分類と中心的加工意図
その他のタイトル: Series analysis of traditional milk processing systems through milk processing elements (2)Classification and the central goal-oriented intentions of the milk processing elements
著者: 姫野, 友紀子
平田, 昌弘
石田, 定顕
広岡, 博之
Himeno, Yukiko
Hirata, Masahiro
Ishida, Jyoken
Hirooka, Hiroyuki
発行日: 2003
出版者: 日本酪農科学会
誌名: ミルクサイエンス
Milk Science
巻: 52
号: 1
開始ページ: 41-47
抄録: As the second step to constructing a new method for a series analysis of traditional milk processing system,"groups of milk processing elements" have been classified in this paper. A group of milk processing elements has been defined as one unit possessing a common goal-oriented technique among certain milk processing elements. The purpose for a class-structure analysis for the milk processing elements has been to clarify the central goal-oriented intentions of human beings in regards to milk processing. From the results of analysis,the milk processing elements has been classified into three central groups,namely,"a processing group for the utilization of milk components","a processing group for preservation",and "a processing group for separation". The "processing for utilization of milk components" is composed of three sub-groups for processing main milk elements. The "processing group for preservation" is a processing group mainly for long preservation under favorable condition. The "processing group for separation" is a processing group for physically separating the solids from the liquid in the milk. The traditional milk processing systems of all the tribes can essentially be explained using the above three central groups of milk processing elements.
URI: http://ir.obihiro.ac.jp/dspace/handle/10322/3184
ISSN: 13430289
権利情報: 日本酪農科学会
出現コレクション:00F01学術雑誌論文

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