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.

A third-year student has made sugared sour milk beverage (Calpis). It was said to surpass the best product from the past decade, which was in 2015. In the end, everyone enjoyed tasting it together, and it was delicious!

Today, the students made ice cream. The blending of the ingredients and the overall rotation were both well done.

We visited Hirome Park for cherry blossom viewing. Although it was a bit chilly that day, it did not rain, and the blossoms were beautiful.

Thank you for your efforts in the preparations!