FAQ

Milk and other beverages

What does the word “fair” mean when displayed on containers such as for milk?: The “fair mark” certifies that the milk comes from a member of the Japan Milk Fair Trade Conference, and is a proper indication based on the fair competition regulations.

Why does my stomach rumble when drinking milk?: This occurs because quantity of the enzyme “lactase” which digests the carbohydrate lactose in the milk are less or the function level is low. Moreover, quickly drinking any cold beverage, not just milk, tends to loosen the stomach by stimulating the intestines.
Some people get stomach gas or have loose bowels when they drink milk. We recommend for those people to drink warm milk, slowly, or eat yogurt or cheese, which contain lactose that is partially broken down.

Why does it smell something different when you leave milk open in the refrigerator?: This is because milk has the property of easily absorbing the smell of other things. Milk contains numerous protein and fat particles, and as their surface area increases, it is thought that other substances are adsorbed there.
Therefore, please do not store it with strong smelling items.

How long does milk keep after opening it?: Please drink it as soon as possible (within 2 days as a guide) regardless of the expiration date displayed on the package. Once you open the milk, how long it keeps depends on the storage conditions (temperature, etc.) and hygienic conditions at the opening.

Why does the same milk have a different expiration date?: Commercially available milk is classified into LL (long life) milk, ESL (extended shelf life) milk, or normal chilled milk, depending on the length of its shelf life and its preservation method, each with a different expiration date. This is because the shelf life changes depending on the method of sterilization, temperature, storage method, and material of container.
Since LL milk (long life) is sterilized by ultra-high temperature, milk can be preserved for a long time even at room temperature when packed in a container that protects it from outside air.
Normal chilled milk is generally milk that has been sterilized, placed in a container, and refrigerated, and it usually has a shelf life of approximately 8 days. ESL milk is milk that has an extended shelf life as a result of the use of more advanced technology and quality control in the manufacturing process.
Since October 2003, we have extended the expiration date of all our milk (500 ml, 1000 ml) to the production day plus 13 or 14 days, which is an improvement of 6 days compared to the original 8 days.

Why does ESL treatment provide “long lasting deliciousness”?: ESL stands for ”Extended Shelf Life.
In the “ESL process,” more sophisticated technology and thorough quality control are used in each process from manufacturing to filling and packaging process, in order to last long the taste and quality of raw milk.
We have subjected “Tokuno 4.4 milk” to the ESL treatment since 2000 and have extended the expiration date. In addition, since October 2003, we have also implemented the ESL treatment for other milk (1000 ml and 500 ml products) to extend their expiration dates.

What is the “RO membrane concentration process”?

The “RO membrane concentration process” is a process that removes only the water from milk and concentrates the taste of the fresh milk itself. Passing milk through a very fine membrane (RO membrane) while applying pressure to the milk removes only the water, while leaving the minerals and other nutrients in the milk.
Unlike general concentration methods, the “RO membrane concentration process” is carried out at a low temperature (10 ℃ or lower), which prevents the original fresh flavor of raw milk from being lost. It also makes it possible to make thick and delicious milk by removing only the water without depleting it of nutritional components such as vitamins, minerals, and lactose.

*RO: abbreviation of reverse osmosis"

Pudding and desserts

Is it safe to heat up the baked pudding in a microwave? (Can I make pudding at home using container of baked pudding?): Heating the baked pudding in a microwave oven may melt the container of the baked pudding.
Please do not because it is dangerous.
In addition, although the container of our baked pudding is made of heat-resistant plastic, the interiors of domestic ovens have uneven temperature distributions, which could cause the pot to melt and deform.
For this reason, please avoid using the pot when making pudding at home.

Yogurt

Does “Today's iron and folic acid Yogurt” use “heme iron”? Or “non-heme iron”?: 「It contains “non-heme iron.”
This iron has the same classification as the iron contained in vegetables such as spinach and hijiki (kind of brown algae).
The name of raw material on this product package is “ferric sodium citrate.”

“Today's iron and folic acid Yogurt” What is the criteria for “Today's iron”?: A It is based on the “nutrient display standard value” for the amount of iron to be consumed in one day recommended by the Ministry of Health, Labor and Welfare as the “Japanese dietary intake standard.”
(The estimated intake of iron for one day is 6.8 mg.)

What is the water on the surface of the yogurt?: This is what is called whey (buttermilk).
Because it contains some water-soluble protein, minerals, and vitamins, we recommend mixing it into the yogurt and eating it rather than discarding it.
Yogurt solidifies while absorbing the moisture in milk between proteins during the fermentation process.
For this reason, when yogurt is kept at an angle and a force is applied from the outside, whey may be leached out in a few hours.

When and how much yogurt should be effective?: Because yogurt is a food item, there is no particular rule for you to enjoy it.
Yogurt also performs a function in maintaining a normal state in the intestines. However, even if you eat a lot of yogurt at once, the effect does not last long.
Even once a day is fine, so we recommend that you continue to enjoy it.

I hear that the “anthocyanin” contained in blueberries is good for the eyes; is this true?: uring World War II, Royal Air Force pilots who had eaten blueberry jam sandwiches testified that during night flights and dawn raids, objects “were clearly visible even in dim light.”
Italian and French scholars who heard this story began studying this phenomenon and found that “anthocyanin,” a wild type of blueberry pigment, has the effect of improving the function of the eyes.
There is a purple plastid on the retina of the human eye called “rhodopsin,” which conveys light stimulation to the brain. Rhodopsin decreases with age and eye usage, and it is said that the resynthesis action of rhodopsin is activated when anthocyanin is taken.

Looking at the yogurt label, there are things written such as “fermented milk” and “product with milk, etc. as the main ingredient,” but what are the differences?: “Fermented milk” is defined as having a non-fat milk solid content of 8.0% or more in the “Ministerial Ordinance Concerning Ingredient Specifications of Milk and Dairy Products (the 'Milk Ordinance').”
For this reason, for example, in a product containing fruit, as the proportion of fruit in the product increases, it becomes a “food with main ingredients such as milk, etc.” instead of “fermented milk.”

What kind of lactobacillus is “L-55 lactobacillus”?

“L-55 lactobacillus” is a unique lactobacillus discovered by us in April 2000.
It is formally called as the “Lactobacillus acidophilus L-55 strain (Lactobacillus acidophilus L-55 strain)” and various studies have been continuing in the basic research department of our company.

※L-55 lactobacillus is read as “L fifty-five lactobacillus.”

Electron micrograph of L-55 lactobacillus

In the “Oishiku Kajitsu” fruit yogurt series, when discarding the its container, is there a way to easily and cleanly peel off the side label for trash separation?: When peeling off the label from the “Oishiku Kajitsu” fruit yogurt series container, if you do not wash it off but peel off the paper label slowly, it will come off relatively cleanly. After it gets wet, the strength of the paper will decrease, and it will be difficult to peel off.

How can I effectively separate the “Oishiku Kajitsu” fruit yogurt series containers?: You can divide them cleanly by splitting along a bending fold or cutting line of the interface between containers.

Why did the yogurt separate and the something round float?

If the yogurt has been frozen, it may separate into liquid and solid parts when it thaws out.
At this time, it will look like cottage cheese floating in water. In addition, even when mixed together, the solid content will retain a granular form and may have a rough texture when eaten.

Can I freeze and preserve yogurt?: Because lactobacillus is resistant to low temperature, even when the yogurt is frozen, the lactobacillus will only be in a state of suspended animation, and once warmed, it will become active again. However, when thawing after being frozen, yogurt separates and the texture and flavor change. To enjoy a delicious yogurt, we do not recommend freezing.

Can I give Reuteri lactic acid bacteria Yogurt to my dog and cat?: There is possibility that get sick(cause symptoms of poisoning)because Reuteri lactic acid bacteria Yogurt contains xylitol. Please do not give Reuteri lactic acid bacteria Yogurt to your dog and cat.

Ice cream

Why is there no expiration date on ice cream?: A Ice cream is stored at a low temperature of -18 °C or below.
Therefore, microorganisms do not grow, quality degradation is extremely small and stable, and when foods are returned to room temperature, there are visible changes such as melting, as specified in Milk Ordinance Article 7 Clause 6, which states that “it is possible to omit the expiration date and preservation method for ice creams.”
However, if it is kept in your home freezer for a long time, it may be affected by fluctuations in temperature inside the cabinet due to the opening and closing of the door, so please consume any ice cream products as soon as possible

Looking at the ice cream label, there are classifications written such as “ice cream” and “ice milk,” but what are the differences?: Ice cream type definitions and ingredient specifications are provided in the “Ministerial Ordinance Concerning Ingredient Specifications of Milk and Dairy Products (the 'Milk Ordinance').”
Ice cream is the generic name of a frozen milk/dairy product containing 3.0% or more of milk solids (ingredients other than whey), and three categories are used for its classification, depending on the amount of milk solid content and milk fat content included: ice cream, ice milk, or lacto ice.
On the other hand, those with a milk solid content of less than 3.0% are defined as ice confections by the Ministry of Health, Labor, and Welfare directive “Standards for Foods and Additives,” based on the Food Sanitation Law, rather than as ice cream.

Why does ice cream stick to my lips when I eat it?: Ice cream kept cold with dry ice or just out of the freezer is very cold. Thus, it may freeze the moisture on your lips and tongue surface. Please wait for a while until it melts, and then slowly peel it off.

Labelling

Why is there an allergy label?

Allergic labeling is obligatory on processed foods that have been found to cause allergies, especially those containing the eight most allergic substances (allergens) considering the onset and severity: “shrimp, crab, walnuts, wheat, soba, eggs, milk, and peanuts”.
In addition, regarding 20 items such as “almond, abalone, and squid,” which have been reported as producing a health hazard from allergy symptoms in the past, it is recommended those manufacturers display as much as possible.

Allergenic substances

Specified raw materials (8 items)

Shrimp, crab, walnuts, wheat, soba, eggs, milk, and peanuts

Items equivalent to specified raw materials(20 items)

Almond, abalone, squid, salmon roe, oranges, cashew nuts, kiwi fruit, beef, sesame, salmon, mackerel, soybeans, chicken, bananas, pork, macadamia nuts, peaches, yams, apples, and gelatin

Raw materials and ingredients

What is the raw material in gelatin?　: The materials used for gelatin include cattle and pig bones, skin, and so on.
Many of the raw materials for the gelatin used in our products are derived from pig skin.

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