| Budget Amount *help |
¥5,070,000 (Direct Cost: ¥3,900,000、Indirect Cost: ¥1,170,000)
Fiscal Year 2017: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2016: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Fiscal Year 2015: ¥1,820,000 (Direct Cost: ¥1,400,000、Indirect Cost: ¥420,000)
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| Outline of Final Research Achievements |
The purpose of this study was to clarify the sensory effects by fatty acid or other components in milk as well as the relationship between the taste and both different feeding and processing conditions. Even though the effect of different feeding conditions was observed in both of the analytical and preferential tests, they had no effect on the overall favorite. Moreover, it was suggested that the feeding condition might be predictable depending on the composition of various fatty acids in milk. The sterilization temperature and the presence/absence of homogenization usually affected the taste preference for the consumers; within the grazing milk, the higher preference was observed rather in the homogenized milk. However, as the relationship between fatty acid compositions and the relative preferences by the consumers was not significantly observed, the further study should be necessary in order to clarify the the total effects including by the lipid compositions.
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