Tsuda Harutoshi

During the New Year period, I became interested and edited a video showing the addition of rennet to milk. https://youtu.be/8Qy3HzoQkX0 It is believed that the casein micelles in the milk are partially broken down by the rennet, resulting in the formation of a gel-like curd. During this process, fat globules and bacteria are also encapsulated, forming a network. I hope this video helps to convey some of that concept.

This year, we were able to hold the end-of-year party without any issues. Thank you for preparing the hot pot and other dishes! Everything was delicious! This year, we tried the Camembert de Normandie from San Loop Farm, which we all enjoyed together. Made from unpasteurized milk, this cheese has a stronger character compared to Japanese Camembert, but overall, I believe it is quite palatable.

Today is Halloween, so the students made takoyaki. They also created mushrooms using pancake mix. The underside of the caps is sponge-like, so perhaps they resemble a type of bolete. By the way, they were chocolate-flavoured.

A paper on A2 milk has been published. While there are several methods for type identification of beta casein, we selected a relatively simple and reproducible approach and conducted measurements. This work was co-authored with Takahashi, a graduate.

Today, the Hirosaki University Open Campus was held for the year 2024. In my laboratory, we conducted an experimental project titled “Let’s Solidify Milk♪”. Despite the hot weather, many people attended, and I would like to express my gratitude for their participation.