The M. longissimus thoracis of horse which had liberal quantities of fat interspersed within lean (marbling meat) from 5 animals and had less fat within lean (lean meat) from 5 animals were used to compare the chemical composition and lipid and fatty acid composition.
　The contents of moisture, crude protein and crude fat were 64.5%, 18.6% and 16.3% in marbling meat and 72.7%, 22.2% and 2.1% in lean meat.
　The detectable components in intramuscular lipid in this experiment were triacylglycerol (TG), free fatty acid (FFA), cholesterol (CS), phosphatidyl choline (PC), phosphatidyl ethanolamine (PE), sphingomyeline (SPM) and lysophosphatidyl choline (LPC). The contents of neutral lipid fraction (NL) and phospholipid fraction (PL) were 88.8% (TG : 71.6%, FFA : 9.6% and CS : 7.6%) and 11.3% (PE : 1.8%, PC : 6.2%, SPM : 2.0% and LPC : 1.3%) in marbling meat, respectively, and 66.1% (TG : 57.7%, FFA : 2.7% and CS : 5.7%) and 33.9% (PE : 4.9%, PC : 18.4%, SPM : 6.2% and LPC : 4.4%) in lean meat, respectively. The contents of NL, TG and FFA were significantly higher in marbling meat than lean meat which was significantly richer in PL, PC and SPM.
　The predominant fatty acids of TL were C14 : 0, C16 : 0, C16 : 1, C18 : 0, cis C18 : 1, C18 : 2 and C18 : 3. Although the marbling meat was significantly richer in cis C18 : 1, C18 : 3, n-3 group fatty acids and sum of unsaturated fatty acid than lean meat, the contents of C15 : 1, iso C18 : 0, C20 : 4, C22 : 5, and sum of saturated fatty acid were significantly higher in lean meat than in marbling meat. The concentration of C18 : 3 in animal lipids is usually low, but it was found in considerable quantity (9.9% for marbling meat and 4.5% for lean meat) in the intramusular lipid of the horses investigated.
　The predominant fatty acids of NL were C14 : 0, C16 : 0, C16 : 1, C18 : 0, cis C18 : 1, C18 : 2 and C18 : 3. The amount of C18 : 3 in both meats was higher in NL than in PL. The NL of marbling meat was significantly higher in C14 : 0, C18 : 0, C18 : 2, n-3 and n-6 group fatty acids, but in lean meat, C16 : 0 and C16 : 1 were significantly higher.
　The fatty acid composition in PL was considarably richer in C18 : 0, C18 : 2, C20 : 4, sum of unsaturated fatty acid and n-6 group fatty acids than in TL and NL. Compared with the fatty acid composition of lean meat, the marbling meat was significantly higher in cis C18 : 1 and less in C20 : 3, C20 : 4, C22 : 5, C22 : 6 and n-3 group fatty acids.
　From the nutritional point of view, the large amounts of C18 : 2 and C18 : 3 in TL and NL and of C18 : 2, C18 : 3 and C20 : 4 in PL from horse intramuscular lipid should be paid much attention.

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 The texture of commercial cheeses was examined by instrumental methods. Two techniques of the break down and compression test have been used successfully for several types of foods. In the present work, the two techniques were used to examine the textural properties of cheeses. The investigations were performed at different types of cheese in order to study the capability of the instrumental method.
 The break down and compression test of the different types of cheese gave the commom tendencies that were useful for determining the breaking depth, gelation strength, crispness, softness and hardening. Other parameters had poorer or no correlation to the different types of commercial cheeses.

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　The mastication properties of commercial cheeses were determined using a rheolometer. Mastication curves were analyzed for the following parameters: hardening, cohesiveness, elasticity, adhesiveness, brittleness, chewiness, gumminess, and adhesive strength.
　The storage(5℃) and room (18℃) temperatures significantly influenced on the texture of five kinds of cheese. At 18℃, the hardening of cheeses decreased, but the parameters of softness increased, as compared to 5℃. The slopes and rate of crispness decreased with higher temperature.
　The results showed that the specificities of texture would be correlated well with the sensory evaluation of the five kinds of cheese.

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　A blend comprising of 25, 50 and 25 % of young, medium and old Cheddar cheese from buffalo milk was considered to be the most suitable for manufacturing process cheese and cheese spread. The age of the young, medium and old cheese varied between 2 to 3 months, 4 to 5 months and 6 to 8 months, respectively. The average values for pH, titratable acidity, moisture and ripening index of the blend were 5.35, 1.08%, 35.8% and 19.3%, respectively. Microbial counts per gram enumerated in the blend were as follows: Total count: 44×10⁵, coliform count 23×10, yeast and mold count 78×10², aerobic count 19×10 and anaerobic spore count 0.5×10. Directly acidified rennet curd upto 40% of the cheese could be added without any adverse effect on the quality of PC. In CS, the amount of fresh curd that could be added was only 30%.

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　In order to study the effective utilization of whey protein, the effects of protein contentration, pH value and calcium chloride addition on physical properties (hardness, breaking energy and elastic modulus) of heat-induced whey protein isoltate (WPI) gel were investigated using a rheometer.
　The results obtained were summarized as follows : (1) Heat-induced gel of pH - unadjusted WPI could not be formed even at 10% protein concentration by heating at 90℃ for 30 min. (2) When the pH of WPI was adjusted to the range of 5.5 to 8.0, WPI formed firm heat-induced gel at pH 5.5 and 6.0. (3) When the pH of WPI was adjusted to 6.0, the highest value of physical properties of heat-induced gel was obtained at 8 % protein concentration. (4) When the pH of WPI was adjusted to 6.0, and 2 or 5mM CaCl₂ to the WPI was added, more favorable heat-induced gel was formed. (5) It was suggested from the results obtained that heat-induced WPI gel having desirable physical properties in meat-product making was formed by an adequate combination of both pH adjustment and CaCl₂ addition as well as a proper concentration of WPI.

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