Alastair Bruce

Title: Alastair Bruce: Innovator in Cheese Production

Introduction

Alastair Bruce is a notable inventor based in Wellington, New Zealand. He has made significant contributions to the dairy industry, particularly in cheese production. His innovative approach has led to the development of a unique process that enhances the quality of cheese.

Latest Patents

Alastair Bruce holds a patent for a process for making cheese containing gum. This process involves several steps, starting with a milk composition that has a milk fat content of more than 0.3%. The method includes adding a gum preparation to the milk, followed by the addition of a starter to form cheese milk. The cheese milk is then coagulated, and the coagulum is cut to separate curd and whey. After draining the whey from the curd, the curd is shaped and cooled. The key innovation in this process is the addition of gum to the milk before the starter is introduced, which differentiates it from prior art.

Career Highlights

Alastair Bruce has worked with the New Zealand Dairy Board, where he has applied his expertise in dairy science and innovation. His work has contributed to advancements in cheese production techniques, benefiting both manufacturers and consumers.

Collaborations

Alastair has collaborated with notable colleagues, including Keith Johnston and Allan Main. Their combined efforts have fostered a creative environment that encourages innovation in dairy processing.

Conclusion

Alastair Bruce's contributions to the cheese-making process exemplify the importance of innovation in the food industry. His patented method not only enhances the quality of cheese but also showcases the potential for further advancements in dairy technology.