Company Filing History:
Years Active: 1999-2000
Title: The Innovative Contributions of Andreas Sutter
Introduction
Andreas Sutter is a notable inventor based in Yorba Linda, CA (US). He has made significant contributions to the field of food science, particularly in the development of specialized strains of bacteria for dairy products. With a total of 2 patents, Sutter's work has advanced the production of acidified milk products.
Latest Patents
Sutter's latest patents include innovative strains of Lactobacillus helveticus that exclusively form L(+) lactic acid. These strains, specifically CNCM I-1154, CNCM I-1155, and CNCM I-1156, are utilized in the preparation of acidified milk products. Additionally, he has developed a method for creating a dehydrated acidified milk product. This process involves preparing an aqueous composition containing milk protein with a dry matter content ranging from 10% to 40% by weight. The composition is inoculated with a strain of L. helveticus and a strain of S. thermophilus, then fermented to achieve a pH of 4 to 5 before being dried to produce the final dehydrated product.
Career Highlights
Throughout his career, Sutter has worked with prominent companies such as Nestec S.A. and Nectec S.A. His expertise in food technology and fermentation has positioned him as a valuable contributor to the industry.
Collaborations
Some of his notable coworkers include Ernst Beutler and Leuka Favre-Galliand. Their collaborative efforts have further enhanced the research and development of dairy products.
Conclusion
Andreas Sutter's innovative work in the field of dairy science has led to significant advancements in the production of acidified milk products. His patents reflect a commitment to improving food quality and safety, making him a key figure in the industry.