Company Filing History:
2 out of 7 
1 out of 25 Years Active: 1980-1981
Title: **Mutsuo Yasumatsu: Innovator in Fermented Milk Beverages**
Introduction
Mutsuo Yasumatsu is an accomplished inventor based in Tokyo, Japan, known for his contributions to the development of fermented milk products. With a total of three patents to his name, Yasumatsu has made significant strides in the field of dairy innovation.
Latest Patents
Yasumatsu's latest patents reflect his expertise in creating unique dairy beverages. One of his notable inventions describes the "Preparation of a Fermented Milk Drink." This patent outlines a method for producing a fermented milk drink that maintains a stable milky white appearance by carefully adjusting the solids content and pH, followed by precise heating and cooling processes. Another innovative patent is for the "Preparation of an Acidified Milk Beverage," which focuses on creating a drinkable milk product with stably dispersed protein. This method involves subjecting acidified skim milk to ultra-high temperature treatments, ensuring a ready-to-drink product without the need for dilution.
Career Highlights
Throughout his career, Yasumatsu has been associated with prominent companies such as Calpis Shokuhin Kogyo Kabushiki Kaisha and The Calpis Food Industry Co., Ltd. His work at these organizations has significantly impacted the dairy industry, pushing the boundaries of traditional milk products.
Collaborations
In his innovative journey, Yasumatsu has collaborated with fellow professionals like Kenji Katayama and Koichi Sakamoto. These partnerships have contributed to the successful development and implementation of his patented technologies, further enhancing the quality and appeal of fermented milk beverages.
Conclusion
Mutsuo Yasumatsu serves as an exemplary figure in the realm of dairy innovation. His patents highlight his commitment to improving fermented milk products, paving the way for healthier and more enjoyable beverages. As a leader in his field, Yasumatsu continues to inspire future advancements in dairy science and technology.