Research field (3)：
Food sciences
, Food sciences
, Food sciences
Research keywords (7)：
畜産食品
, Protein chemistry
, Cheese
, Whey protein
, casein
, Milk protein
, Milk
Research theme for competitive and other funds (3)：
2023 - 2024 The study on the physical property control of low-fat cheese using defatted milk
2018 - 2021 独自発酵技術による日本オリジナル・ナチュラルチーズの開発
2016 - 2019 Creation of milk protein gel that enables flexible control of food properties
Papers (32)：
Sora Hayashida, Tatsuro Hagi, Miho Kobayashi, Ken-Ichi Kusumoto, Hideyuki Ohmori, Satoru Tomita, Satoshi Suzuki, Hideyuki Yamashita, Kaoru Sato, Takayuki Miura, et al. Comparison of taste characteristics between koji mold-ripened cheese and Camembert cheese using an electronic tongue system. Journal of Dairy Science. 2023
Satoru Tomita, Masaru Nomura, Yousuke Arakawa, Takayuki Miura, Sora Hayashida, Tatsuro Hagi, Miho Kobayashi, Satoshi Suzuki, Hideyuki Yamashita, Kaoru Sato, et al. Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae. Food Research International. 2022. 158. 111535-111535
Tatsuro Hagi, Atsushi Kurahashi, Yoshifumi Oguro, Kazuya Kodaira, Miho Kobayashi, Sora Hayashida, Hideyuki Yamashita, Yousuke Arakawa, Takayuki Miura, Kaoru Sato, et al. Effect of sake lees on cheese components in cheese ripened by Aspergillus oryzae and lactic acid bacteria. Journal of Dairy Science. 2022. 105. 6. 4868-4881
Nami Odanaka, Takayuki Miura, Kaoru Sato, Hadjime Nakajima. Study on the draft genome sequence analysis of Lactobacillus helveticus AHU 1049 and its preliminary application study for laboratory scale hard or semi-hard cheese production. Milk Science Vol. 70, No. 3 2021. 2021. 70. 3. 127-138
Kaoru Sato. The development of cheese ripened with Aspergillus oryzae. 2022. 117. 9. 635-641
Kaoru Sato. The development of surface-ripened cheese with Aspergillus oryzae. 2022. 59. 85-89
Kaoru Sato. Development of unique Japanese natural cheese manufacturing technology using domestically produced fermented microorganisms. 2022. 10. 4. 39-42
Kaoru Sato. The world's first development of surface-ripened cheese with Aspergillus oryzae. 2021. 99. 7. 376-377
2020/04 - 現在 Nippon Veterinary and Life Science University Faculty of Applied Life Science School of Food Science and Technology
2016/04 - 2020/03 Nippon Veterinary and Life Science University Faculty of Applied Life Science Associate Professor
2013/04 - 2016/03 Hokkaido Bunkyo University Faculty of Human Science, Department of Health and Nutrition
1985/04 - 2013/03 MEGMILK SNOW BRAND Co.,Ltd.
Association Membership(s) (5)：
JAPANESE SOCIETY OF ANIMAL SCIENCE
, 日本酪農乳業史研究会
, JAPANESE DAIRY SCIENCE ASSOCIATION
, JAPAN SOCIETY FOR BIOSCIENCE, BIOTECHNOLOGY, AND AGROCHEMISTRY
, JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY
