Investigations were made on some factors influencing the age thickening of sweetened condensed milk manufactured by the recombination of various kinds of milk powder and milkfat. The viscosity of recombined sweetened condensed milk (RSCM) increased at quick rate during storage when the reconstituted skim milk was homogenized with milkfat. The homogenization either at low pressure (50kg/cm2) or high pressure(150kg/cm2) affected the increase of viscosity. On the other hand, the RSCM which was made by combining reconstituted skim milk and recombined cream was age thickened slowly. For the purpose of preserving the condensed milk without resorting to sterilization, a range of sugar ratio should be from 62.5 to 64.5. Therefore moisture content or sugar content could not be changed extremely. New RSCM (fat 10.0%, solid not fat 21.5%, sugar 43.0% and moisture 25.5%) which was made by mixing the reconstituted skim milk and recombined cream, had the same rate of increasing viscosity of ordinary sweetened condensed milk during storage. Of RSCM, neither whey protein nitrogen content nor kinds of oil had effect on the age thickening.

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The composition of organic acids in pickles were determined by gas chromatography as their butylesters. The organic acids detected were as follows; formic, acetic, n-butyric, iso-valeric, n-valeric, iso-caproic, n-caproic, lactic, glycolic, caprylic, levulinic, oxalic, succinic (fumaric), malic, pyroglutamic and citric acids.
In addition, the behavior of the volatile fatty acids in "Yamagobo-shoyuzuke" and "Yamagobo-misozuke" added with sorbic acid were investigated during storage. The content of acetic acid in unpasteurized ones increased rapidly. The content of sorbic acid decreased with the resultant increase of that of 4-hexenoic acid tentatively identified, which was derived from sorbic acid.

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The species of main microorganisms which can grow in retainer-Kamaboko a kind of fish meat jelly products were Bacillus subtilis and B. pumilus at 20°C, and B. pumilus, B. megaterium, B. cereus, Pseudomonas and yeasts at 10°C. When Kamaboko was stored at 5°C, microorganisms capable to grow were the species of Pseudomonas, Brevibacterium, Aeromonas and yeasts. Irradiation of Kamaboko at 300 krad and 450 krad reduced the aforementioned flora to the Bacillus and yeasts, and the storage life of Kamaboko was extended about 2 times at 10°C. The growth of Bacillus strains at 10°C was suppressed for 3 days or more after destruction to about 95% of the total viable cells by irradiation at 300 krad. The putrefaction in retainer-Kamaboko was brought mainly by Bacillus, which seemed to be originated mainly from starch at a manufacturing process. The number of microorganisms in Potato starch was 200 per gram, and they were consisted mainly of Bacillus. These bacteria in starch could be almost eliminated by means of 500 krad irradiation.

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The crude glucoamylase preparation was obtained from the culture filtrate of Corticium rolfsiiIFO 4878 when starch was used as carbon source. The preparation contained typical glucoamylase with an optimum for hydrolytic activity at pH 3.0 toward corn starch. The enzyme was unusually acid stable; even after storage at pH 2.0 or 3.0 and 30°C for 24hr, 85% of enzymic activity remained. The ratio of hydrolysis was about 100% when the crude enzymes acted on 40% corn starch together with bacterial α-amylase. The glucoamylase preparation of C. rolfsii might be available for manufacturing of glucose from starch as well as commercial glucoamylase preparations.

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Color change of vienna sausage induced by gamma irradiation was investigated. Discoloration of irradiated vienna sausage was evaluated by use of the color difference meter and sensory test. The discoloration by irradiation was influenced by oxygen contents in packing pouches. In the case of commercial vienna sausage, significant difference from unirradiated control by 99% of probability was recognised at the doses of 1.0 Mrad in nitrogen, 0.5 Mrad in air and 0.3 Mrad in oxygen, respectively. The color change of the specially prepared vienna sausage (40% pork, 40% mutton, 20% beef, and no additional preservatives) was less than that of the commercial one. The absorbance at 540nm of extracts from vienna sausages with 80% acetone decreased with increasing irradiation dose and oxygen content. While, change in absorbance at 340nm was practically unaffected by the oxygen concentration. These results suggest that the degradation of nitroso-heme complex by irradiation causes mainly the discoloration of vienna sausage.

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The composition of free amino acids in the juices from six varieties of plums (Plunus salicina) and their changes during ripening were investigated. The plums were harvested in Yamanashi Prefecture in June-July, 1974 or 1975. The juices contained 124.6 to 272.5mg% of free amino acids and the twenty kinds of amino acids were identified. Aspartic acid and asparagine were the principal amino acids in all juices, occupying 50 to 79% of the total amino acid content. Serine, proline and glutamic acid were 7 to 16%, 4 to 16%, and 2 to 4% of the whole, respectively. The juice from "Ooishi Wase" was especially rich in alanine and isoleucine, and that from "Methley" rich in alanine. Compositional changes in free amino acids in the juices occurred during ripening. Namely, in the case of "Ooishi Wase", the amounts of aspartic acid and proline significantly decreased, and those of alanine and isoleucine increased. In "Sordum", the amount of alanine increased.

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Changes in the quality of spaghettis stored under ordinary condition for 3 years were investigated. Gradual improvement was observed in the cooking loss through the whole storage period. The texture of the cooked spaghetti was gradually improved and the samples stored 18-24 months obtained the highest evaluation by organoreptic test, thereafter they showed gradual deterioration. Browning of the samples was gradually proceeded throughout the storage period.

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Effect of potato-protein flour recovered from potato-starch factory waste effluents by reverse osmosis on the qualities of breads was investigated through the experiment of orthogonal L16 design with four factors by taking each two or three levels. The taste, flavor, specific volume, grain and softness of breads were measured and analysis of variance and estimation were made based on the values. It was found that addition of 2 to 6 parts of potatoprotein flour to 100 parts of wheat flour could be recommended for breadmaking.

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When a whole apple was steeped in hot water at 75°C for one hour, it was capable to discharge effectively the transparent juice under a moderate pressure and also the juice was prevented from browning reactions. The facts seemed to come from such reasons as those found in sweet potato, previously reported: that is, some parts of bound water in the cells were liberated and also the membrane systems were altered in their permeability. Accordingly, by squeezing, low molecular components were excluded with water passing through the membrane systems, but high molecular ones such as enzymes related to browning reaction were apt to remain in the pressed cakes.

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