Company Filing History:
Years Active: 2002
Title: Aart Cornelis Alting: Innovator in Dairy Protein Degradation
Introduction
Aart Cornelis Alting is a notable inventor based in Ede, Netherlands. He has made significant contributions to the field of dairy science, particularly in the selective degradation of milk proteins. His innovative methods aim to improve the quality and safety of dairy products.
Latest Patents
Aart Cornelis Alting holds a patent for a method titled "Method for the selective degradation of milk protein in the presence of other milk proteins." This method presents a novel approach for producing a casein/caseinate hydrolysate that is stripped of immunogenic proteins. The process involves treating an aqueous solution, such as milk, containing casein/caseinate and other immunogenic proteins with a protease that selectively hydrolyzes casein. After hydrolysis, the casein/caseinate hydrolysate is separated from unhydrolyzed immunogenic proteins through membrane ultrafiltration. The resulting hydrolysate is essentially free of antigenic components, ensuring a safer product for consumers. Aart Cornelis Alting has 1 patent to his name.
Career Highlights
Aart Cornelis Alting is associated with the Nederlands Instituut Voor Zuivelonderzoek, where he conducts research and develops innovative solutions in dairy science. His work focuses on enhancing the nutritional and functional properties of dairy products, contributing to advancements in the industry.
Collaborations
Aart collaborates with Emmerentia Catharine Henriëtte Van Beresteijn, working together to explore new methodologies and improve existing processes in dairy research.
Conclusion
Aart Cornelis Alting's contributions to the field of dairy science through his innovative patent demonstrate his commitment to improving food safety and quality. His work continues to influence the dairy industry positively.