Tsuda Harutoshi

While walking through the laboratory, I came across a horseshoe crab.

On September 19th, a symposium on Japanese Dairy Dcience Association was held at Nihon University. Three students from our laboratory gave poste presentations and received valuable feedback. Let’s use these insights to advance our future experiments. There were numerous intresting presentations at the symposium and poster sessions, which were greatly inspiring.

I visited Professor Watanabe at Akita Prefectural University to collect milk from the Japanese Shorthorn cattle. I would like to express my gratitude to Professor Watanabe for his cooperation despite his busy schedule with conference preparations. The farm in Hachirogata was vast and well-organised, creating a very pleasant environment. Although the Japanese Shorthorn is primarily a beef breed and not accustomed to being milked, thanks to Professor Watanabe’s expertise in handling dairy cattle, we were able to successfully milk them. I also deeply appreciate the excellent handling by the staff members.

A third-year student took three months to make sugared sour milk bevarage (Calpis). This year’s Calpis is reminiscent of the remarkable versions from 2015 and 2024, and it was truly delightful.

The “Amino Acid Score” is well-known as an indicator of protein quality in foods, and there is also a new metric called the Digestible Indispensable Amino Acid Score (DIAAS). I was curious about how to pronounce “DIAAS,” and while watching a video of IDF symposium recently (around 1:38:00), I heard it pronounced as “Dai-as.” Additionally, the Protein Digestibility Corrected Amino Acid Score (PDCAAS) was pronounced as “Pee-dee-cass.” How fascinating!