Tsuda Harutoshi

The results of the investigation into whether adding sugar to cottage cheese increases the risk of foodborne pathogens have been published. The author is Hayashizaki, a second-year master’s student, and the findings of alumni Sato’s thesis have also been summarised. I imagine it was quite challenging for her to write her first paper, but she persevered until the end, which is impressive!

The senior thesis presentations have successfully concluded. It was impressive to see that everyone had improved their presentations since the last time I saw them, demonstrating their hard work. Well done!

Today was the master’s thesis presentation day. Hayashizaki presented her research on cheese aromas. It was enjoyable to hear a variety of presentations, as this programme includes individuals from diverse fields.

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.