Carlos Kasuga Osaka is the founder of the Mexican division of which probiotic dairy product made by fermenting a mixture of skimmed milk with a special strain of the bacterium "Lactobacillus casei" Shirota?
Yakult
Carlos Kasuga
Carlos Kasuga Osaka is a Mexican businessman, philanthropist and public speaker.
 He is the founder of the Mexican division of the yogurt company Yakult, and he served as its director.
 He also founded the "Liceo Mexicano Japonés" and served as its chair.
 He also served as the president of the Pan American Nikkei Association (PANA, "Asociación Panamericana Nikkei", APN), having done so since the 1981 establishment of the organization until 1995.
Yakult
Yakult (ヤクルト , Yakuruto ) is a probiotic dairy product made by fermenting a mixture of skimmed milk with a special strain of the bacterium "Lactobacillus casei" Shirota.
 It was created by Japanese scientist Minoru Shirota, who graduated from the Medical School of Kyoto University in 1930.
 In 1935, he started manufacturing and selling Yakult.
 Official claims state that the name is derived from "jahurto" , an Esperanto word for "yogurt".
 Since then, Yakult has also introduced a line of beverages for the Japanese market that contain "Bifidobacterium breve" bacteria, and has also used its lactobacilli research to develop cosmetics.
 More recently, the Yakult Honsha played a major role in developing the chemotherapy drug irinotecan (Camptosar, CPT-11).
Lactobacillus fermentum
Lactobacillus fermentum is a Gram-positive species of bacterium in the genus "Lactobacillus".
 It is associated with active dental caries lesions.
 It is also commonly found in fermenting animal and plant material.
 It has been found in sourdough.
 A few strains are considered probiotic or "friendly" bacteria in animals and at least one strain has been applied to treat urogenital infections in women.
 Some strains of lactobacilli formerly classified as "Lactobacillus fermentum" (such as RC-14) have since been reclassified as "Lactobacillus reuteri".
 Commercialized strains of "L. fermentum" used as probiotics include PCC, ME-3 and CECT5716 Lactobacillus rhamnosus
Lactobacillus rhamnosus is a bacterium that originally was considered to be a subspecies of "L. casei", but later genetic research found it to be a species of its own.
 It is a short Gram-positive heterofermentative facultative anaerobic non-spore-forming rod that often appears in chains.
 Some strains of "L. rhamnosus" bacteria are being used as probiotics, and are particularly useful in treating female-related infections, most particularly very difficult to treat cases of bacterial vaginosis (or "BV").
 The "Lactobacillus rhamnosus" and "L. reuteri" species are most commonly found in the healthy female genito-urinary tract and are most helpful to supplement in order to regain control over dysbiotic bacterial overgrowth during an active infection.
 "L. rhamnosus" sometimes is used in yogurt and dairy products such as fermented and un-pasteurized milk and semi-hard cheese.
 While frequently considered a beneficial organism, "L. rhamnosus" may not be as beneficial to certain subsets of the population; in rare circumstances, especially those primarily involving weakened immune system or infants, there may be no advantage. Minoru Shirota
Minoru Shirota (代田 稔 , Shirota Minoru , April 23, 1899 – March 10, 1982) was a Japanese microbiologist.
 He was the inventor of Yakult, the yogurt-like probiotic drink containing "Lactobacillus casei" strain Shirota. Separator (milk)
A separator is a centrifugal device that separates milk into cream and skimmed milk.
 Separation was commonly performed on farms in the past.
 Most farmers milked a few cows, usually by hand, and separated milk.
 Some of the skimmed milk was consumed while the rest was used to feed calves and pigs.
 Enough cream was saved to make butter, and the excess was sold. Filmjölk
Filmjölk (] ), also known as fil, is a traditional fermented milk product from Sweden, and a common dairy product within the Nordic countries.
 It is made by fermenting cow's milk with a variety of bacteria from the species "Lactococcus lactis" and "Leuconostoc mesenteroides".
 The bacteria metabolize lactose, the sugar naturally found in milk, into lactic acid which means people who are lactose intolerant can tolerate it better than other dairy products.
 The acid gives filmjölk a sour taste and causes proteins in the milk, mainly casein, to coagulate, thus thickening the final product.
 The bacteria also produce a limited amount of diacetyl, a compound with a buttery flavor, which gives filmjölk its characteristic taste. Powdered milk
Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness.
 One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content.
 Another purpose is to reduce its bulk for economy of transportation.
 Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends.
 Many dairy products exported conform to standards laid out in Codex Alimentarius.
 Many forms of milk powder are traded on exchanges. Creamery
In a dairy, the creamery is the location of cream processing.
 Cream is separated from whole milk; pasteurization is done to the skimmed milk and cream separately.
 Whole milk for sale has had some cream returned to the skimmed milk. Actimel
Actimel (also known as DanActive in the United States and Canada) is a 'probiotic' yogurt-type drink produced by the French company Danone.
 It is sold in 100ml bottles, typically as an 8, 6 or 4 pack, but more recently as a 12 or 16 pack.
 The main claimed benefit of Actimel is the strengthening of the body's natural defences through the use of patented bacterial culture called "Lactobacillus casei" DN-114001, marketed as "Lactobacillus casei" Defensis or Immunitas(s) and more recently as L. casei Danone.
 Each bottle is claimed to contain 10 billion of these bacteria.
 In addition Actimel contains the traditional yogurt cultures "Lactobacillus delbrueckii subsp.
 bulgaricus" and "Streptococcus salivarius subsp.
 thermophilus".