{"id":220,"date":"2024-06-19T12:40:59","date_gmt":"2024-06-19T03:40:59","guid":{"rendered":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/?p=220"},"modified":"2025-09-26T12:49:47","modified_gmt":"2025-09-26T03:49:47","slug":"production-of-sugared-sour-milk-beverage-reiwa-6","status":"publish","type":"post","link":"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/220\/","title":{"rendered":"Production of sugared sour milk beverage Reiwa 6"},"content":{"rendered":"<p>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!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-221\" src=\"http:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf2-1-300x215.png\" alt=\"\" width=\"300\" height=\"215\" srcset=\"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf2-1-300x215.png 300w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf2-1-1024x734.png 1024w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf2-1-768x551.png 768w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf2-1-1536x1101.png 1536w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf2-1-2048x1468.png 2048w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf2-1-750x538.png 750w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-227\" src=\"http:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf1-11-scaled-1-300x209.jpg\" alt=\"\" width=\"300\" height=\"209\" srcset=\"https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf1-11-scaled-1-300x209.jpg 300w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf1-11-scaled-1-1024x714.jpg 1024w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf1-11-scaled-1-768x535.jpg 768w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf1-11-scaled-1-1536x1070.jpg 1536w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf1-11-scaled-1-2048x1427.jpg 2048w, https:\/\/home.hirosaki-u.ac.jp\/htsuda-en\/wp-content\/uploads\/sites\/96\/\u753b\u50cf1-11-scaled-1-750x523.jpg 750w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A third-year student has made sugared sour milk beverage (Calpis). 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