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Volume 86 (2015)
- Issue 4 Pages 441-
- Issue 3 Pages 313-
- Issue 2 Pages 141-
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Volume 86, Issue 1
Displaying 1-7 of 7 articles from this issue
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Commentary
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Masahiro HIRATA, Junko KIMURA, Kenji UCHIDA, Hidemasa MOTOSHIMA2015 Volume 86 Issue 1 Pages 1-11
Published: February 25, 2015
Released on J-STAGE: March 18, 2015
JOURNAL FREE ACCESSThe purpose of this study is 1) to understand the processing procedure of matured hard-type cheese (Parmigiano Reggiano) and matured soft-type cheese (Taleggio), and then analyze the characteristics of these cheese processing and the important factors on the those maturing, and 2) to reconstruct the historical development process of matured cheese in the northern Italy. The characteristics of Parmigiano Reggiano processing was the skimming from raw milk, the utilizing of natural microorganisms for processing, the adding of acidified whey in which lactic acid bacteria was increased by standing over a day into raw milk, the small cutting of curd as large as maze size, the extracting of whey from curd particles by warming, and the penetrating of salt into cheese by soaking it in salt water around 3 weeks. Taleggio was processed during only winter in the lowland of northern Italy by transhumant in past times. The soft-type cheese matured by the resolutive effect of fungi and/or yeasts was temporarily created during winter period under the specific condition possible to keep humidity high such as basement room or cave in the lowland. The historical development process of matured cheese in the northern Italy was reconstructed as matured hard-type cheese was firstly diffused over Europe and became the base on matured cheese in Europe, the thickness of matured hard-type cheese increased in the lowland along Po river under the enough supply of salt, and then mature soft-type cheese was created under the specific condition possible to keep humidity high in the lowland foothill of the Alps.View full abstractDownload PDF (1708K)
Original Articles
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Osamu SASAKI, Mitsuo AIHARA, Akiko NISHIURA, Hisato TAKEDA, Masahiro S ...2015 Volume 86 Issue 1 Pages 13-27
Published: February 25, 2015
Released on J-STAGE: March 18, 2015
JOURNAL FREE ACCESSMilk production traits are affected by environmental factors, e.g., heat stress, region, calving month, and lactation number. The purpose of this study was to investigate the effects of these environmental factors on milk yield, fat percent, protein percent, and fat-to-protein rate (FPR), and to reduce these environmental effects on the basis of lactation curves. The data recorded comprised 13,364,965 test-day records from 889,035 Holstein cows in 11,257 herds from 2008 to 2010. The yields were divided according to 4 regions (1 : Hokkaido ; 2 : Tohoku ; 3 : Kanto, Hokuriku, Chubu, and Chugoku ; and 4 : Kinki, Shikoku, and Kyushu), 12 calendar months, and 4 parity groups (1 : first parity, 2 : second parity, 3 : third and fourth parities, and 4 : fifth and sixth parities). Day 120 after calving of second-parity cows at 36-37 months of age in Hokkaido in May was considered the standard condition. The equation of the standard lactation curve was a fifth-order Legendre polynomial with the Wilmink function. Test-day records of milk yield, fat percent, protein percent, and FPR were converted to standardized milk yield, standardized fat percent, standardized protein percent, and standardized FPR, respectively, by using the corresponding standard lactation curve. Region, calving month, and lactation number affected the shapes of the standard lactation curves of milk yield, fat percent, protein percent, and FPR. The seasonal changes of the shapes of standard lactation curves were cyclic. These standard lactation curves in each calving month differed by region and lactation number. In addition, in each lactation, all the standard lactation curves─except those for milk yield─differed by region. The standardized milk yields during September to December in 2010 were lower than those in the corresponding months in 2008 and 2009. These results suggested that the recovery of the cows from the influence of summer heat stress in 2010 was slower than that in 2008 and 2009. The standardized FPR at September in 2010 was lower than that in 2008 and 2009, because the increment in the standardized fat percent was smaller than the increment in standardized protein percent. This indicated that the recovery of normal roughage intake was delayed compared to the recovery of normal total intake after summer heat stress in 2010. The standardized fat percent, standardized protein percent, and standardized FPR reflect the total intake, roughage intake, and energy balance. Therefore, such standardized records might provide useful information for herd management to dairy farmers.View full abstractDownload PDF (842K) -
Method of pre-selection using genetic evaluations and reliability for progeny test of Holstein bullsKoichi HAGIYA, Takeshi YAMAZAKI, Hisato TAKEDA, Mitsuyoshi SUZUKI2015 Volume 86 Issue 1 Pages 29-36
Published: February 25, 2015
Released on J-STAGE: March 18, 2015
JOURNAL FREE ACCESSWe discussed the method of pre-selection of a progeny test (PT) of Holstein bulls. We used genetic evaluations (GE) of all bulls for milk, fat, protein, somatic cell score and type traits published in August 2011. GEs of proven PT bulls from February 2010 to August 2014, and those of top 1000 NTP (Nippon Total Profit index) cows from February 2008 to August 2010 were used. We also used pedigree records of 185 candidate bulls of PT in 2010. Genetic correlations and variances among traits contained in NTP were estimated by using GEs from 1643 bulls in August 2011. We estimated probabilities (P40) that candidate bulls would be ranked in future top 40 NTP list. Parent average (average GE of bull’s sire and dam) or GPI (genomic evaluation), and P40 of 44 bulls enrolled in the progeny test in 2010 were estimated using the genetic evaluation in August 2010. When NTPs for pre-selection of the PT contains GEs with different reliabilities (e.g. PAs and GPIs), P40 is a useful tools to select candidate bulls before the PT.View full abstractDownload PDF (544K) -
Saki TEZUKA, Kento YAMAGATA, Hironori KATAYAMA, Manabu WATANABE, Takay ...2015 Volume 86 Issue 1 Pages 37-43
Published: February 25, 2015
Released on J-STAGE: March 18, 2015
JOURNAL FREE ACCESSThis study was conducted to examine the effects of different immersing solutions and immersion times on the physical and chemical properties of Japanese shorthorn beef. M. biceps femoris from four Japanese shorthorn steers was immersed in pineapple juice (pH3.5), Housui juice (pH4.4), Iwateyamanashi juice (pH3.9), and distilled water (pH5.9) for 0, 24, 48, and 96 h. M. biceps femoris from four other Japanese shorthorn steers was immersed in pH4.01 standard buffer, pH6.86 standard buffer, and distilled water (pH5.8) for 0 and 24 h. Drip loss, cooking loss, color value, and maximum load were analyzed after immersion. The cooking loss of muscle immersed in Iwateyamanashi juice was significantly lower than that immersed in distilled water and pineapple juice until 48 h of immersion. The maximum load of muscle immersed in pineapple juice was significantly lower than that in other solutions after 96 h of immersion ; however, there were no differences in the maximum load among muscles immersed in Iwateyamanashi juice, distilled water, and Housui juice. These results suggest that Iwateyamanashi juice can maintain the water holding capacity of M. biceps femoris from Japanese shorthorn steers for 48 h.View full abstractDownload PDF (261K) -
Teruaki HASEGAWA, Yasuo TANAKA2015 Volume 86 Issue 1 Pages 45-51
Published: February 25, 2015
Released on J-STAGE: March 18, 2015
JOURNAL FREE ACCESSIn order to develop a simple operation and low cost denitrification process for swine wastewater, autotrophic denitrification using baffled reactor filled with sulfur powder was investigated. The reactor consisted of five chambers separated with a series of vertical baffles that direct the wastewater under and over the baffles as it passes from the inlet to the outlet. This structure allows wastewater to come into intimate contact with sulfur powder as it passes through the chambers of the reactor. Twenty seven kilogram sulfur powder for soil pH conditioning was filled in a 311L baffled reactor composed of fisheries tank. Swine wastewater after treated with activated sludge plant in a farm was fed to the reactor with hydraulic retention time of 9 to 36 hours. Sodium bicarbonate solution was continuously added to the influent for supplying CO2 to sulfur oxidizing bacteria and neutralize the effluent. Concentration of nitrate nitrogen of influent was approximately 270mg/L. Removal rate of NOx-N after reclamation of denitrifing sulfur oxidizing bacteria was averaged 99.6% in RUN 1 (water temperature 17 to 21°C, NOx-N loading rate 0.2 to 0.3kg/ton-S・d), 77.9% in RUN 2 (water temperature 16 to 21°C, NOx-N loading rate 0.3 to 0.4kg/ton-S・d), and 47.9% in RUN 3 (water temperature 12 to 14°C, NOx-N loading rate 0.6 to 0.8kg/ton-S・d). It was suggested that the baffled reactor filled with sulfur powder was suitable for stable and simple denitrification of swine wastewater.View full abstractDownload PDF (730K)
Technical Reports
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Yasuhiro FUNATSU, Yukie MIYAUCHI, Makoto KAWAKAMI, Makoto ISHIOROSHI2015 Volume 86 Issue 1 Pages 53-61
Published: February 25, 2015
Released on J-STAGE: March 18, 2015
JOURNAL FREE ACCESSThe purpose of this study is to produce moromis, a popular Japanese meat sauce, prepared from Yezo sika deer (Cervus nippon yesoensis) using traditional soy sauce production technology. Moromis samples were prepared with hind leg meat using five koji molds (KM) : soybean koji (SBK), soy sauce koji (SSK), rice koji (RK), minced meat koji (MMK) and cubed meat koji (CMK), 15% salt, halophilic lactic acid bacteria (Tetragenococcus halophilus) and soy sauce fermentation yeast (Zygosaccharomyces rouxii). After fermentation at 30°C for 6 months, the moromis samples were heated to 90°C and filtered through a No. 5C filter. The physicochemical and sensory properties, as well as the extractive components of the meat sauce products, were investigated ; measurements by multichannel taste sensor (MTS) were also obtained. The pH and acetic acid contents of moromis prepared with SBK were higher than those in the other samples. Differences in taste were distinguishable among the samples prepared using only KM, KM+T. halophilus and KM+T. halophilus+Z. rouxii by principal component analysis (PCA) with MTS data. PCA results indicated differences in umami and peculiar flavor among the samples dependent on the type of KM employed. According to sensory evaluation using the ranking method, meat sauce prepared with SSK was the most palatable of the samples.View full abstractDownload PDF (509K) -
[in Japanese], [in Japanese], [in Japanese]2015 Volume 86 Issue 1 Pages 63-69
Published: February 25, 2015
Released on J-STAGE: March 18, 2015
JOURNAL FREE ACCESS
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