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Kaoru SATO, PhD
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| Position |
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Professor |
| KAKEN Researcher Number |
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40714655 |
| Main Research Theme
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| 1) |
Research on the effects of processing on chemical properties of milk and milk products. |
| 2) |
Research on the physicochemical changes of cheese during ripening. |
| Research Keywords |
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Milk, Cheese, Fermentation, Ripening |
| E-mail |
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kaoru.sato(@mark)nvlu.ac.jp |
Research
Livestock foods, especially milk and its products, are rich in nutrients that we need to survive. A variety of dairy products are produced by processing this precious milk, which create our rich diets.
We focus on dairy and dairy processing technologies, and are engaged in research and development of safe, delicious, and functional dairy products. Among them, fermented natural cheese has various types of cheese, and not only their processing processes but also fermentation and ripening by microorganisms and enzymes bring various added value. In addition, “whey” is obtained as a by-product with cheese production. We are also focusing on the whey and are working on the utilization of valuable milk resources. We will coach and train to the practical food scientists through the R&D of food processing technologies on a Lab scale through a pilot scale.
Guidance policy for graduate students
In order to develop foods such as milk and dairy products, it is crucial to take an approach not only from the perspective of taste, but also from the aspects of quality, hygiene and economy. Therefore, it is necessary to acquire dairy processing technology, knowledge of microbial and enzyme science, and of economics on a global perspective. In addition to learning cheese production techniques, you will be able to learn physicochemical analysis techniques such as general component analysis, protein component analysis, and physical properties of cheese.
Publications
| 1. |
K.Sato, T.Kaneko, T.Miura, M.Tanimoto. (2019).
Purification and characterization of a milk-clotting enzyme from Hericium erinaceum.
Food Science and Technology Research, 25(5), 735-741.
DOI: 10.3136/fstr.25.735
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| 2. |
S.Suzuki, H.Ohmori, S.Hayashida, M.Nomura, M.Kobayashi, T.Hagi, T.Narita, S.Tomita, H.Yamashita, Y.Arakawa, T.Miura, K.Sato, K.Kusumoto. (2021).
Lipase and protease activities in Koji cheeses surface-ripened with Aspergillus strains.
Food Science and Technology Research, 27(3) 543-549.
DOI: 10.3136/fstr.27.543
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| 3. |
T.Hagi, A.Kurahashi, Y.Oguro, K.Kodaira, M.Kobayashi, S.Hayashida, H.Yamashita, Y.Arakawa, T.Miura, K.Sato, S.Tomita, S.Suzuki, K.Kusumoto, N.Moriya, M.Nomura. (2022).
Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria.
J Dairy Sci, 105(6):4868-4881.
DOI: 10.3168/jds.2021-21721
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| 4. |
S.Tomita, M.Nomura, Y.Arakawa, T.Miura, S.Hayashida, T.Hagi, M.Kobayashi, S.Suzuki, H.Yamashita, K.Sato, K.Kusumoto. (2022).
Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae.
Food Res Int, 158.111535.
DOI: 10.1016/j.foodres.2022.111535
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Detailed Information (Researchmap)
