Alpheus I Brown, Jr

Title: Alpheus I Brown, Jr: Innovator in Processed Cheese Technology

Introduction

Alpheus I Brown, Jr. is a notable inventor based in Randolph, NJ (US). He has made significant contributions to the food industry, particularly in the development of processed cheese products. His innovative approach has led to advancements that enhance the safety and quality of cheese spreads.

Latest Patents

Alpheus I Brown, Jr. holds a patent for a low-acid, high-moisture processed cheese spread and the method of making it. This patent describes high-moisture, high-pH, shelf-stable cheese spreads that contain various types of cheese, including Swiss, Cheddar, American, mozzarella, and skim milk cheese. The invention ensures that the cheese spreads remain safe for consumption by preventing the growth of Clostridium botulinum during room temperature storage for extended periods, specifically up to 300 days. The formulation includes specific percentages of sodium citrate, sodium lactate, and a combination of dibasic sodium phosphate and sodium chloride to maintain the desired moisture content and pH levels.

Career Highlights

Alpheus I Brown, Jr. has worked with Nabisco, Inc., where he has applied his expertise in food technology to develop innovative products. His work has contributed to the company's reputation for quality and safety in processed food items.

Collaborations

Throughout his career, Alpheus has collaborated with notable colleagues, including Tim Michael Adrianson and G Curtis Busk, Jr. These partnerships have fostered a creative environment that encourages the development of new ideas and products in the food industry.

Conclusion

Alpheus I Brown, Jr. is a distinguished inventor whose work in processed cheese technology has made a lasting impact on the food industry. His innovative patent for a low-acid, high-moisture cheese spread exemplifies his commitment to enhancing food safety and quality.