Carolyn P Cremer

Title: Innovations in Mozzarella Cheese Production by Carolyn P. Cremer

Introduction

Carolyn P. Cremer is a notable inventor based in Denver, Colorado, recognized for her contributions to the field of cheese manufacturing. With a total of three patents to her name, she has significantly advanced the processes involved in producing mozzarella cheese. Her innovative techniques have improved the quality and efficiency of cheese production, particularly in the pizza industry.

Latest Patents

Cremer's latest patents include a groundbreaking process for making mozzarella cheese. This process involves several steps, starting with pasteurizing cow's milk and acidifying it to create cheese milk. The milk is then coagulated to form curd and whey, followed by cutting the coagulum and draining the whey to leave cheese curd. The curd is heated, kneaded, and stretched until it becomes a homogeneous, fibrous mass. An emulsifier, such as sodium phosphate or citrate, is mixed into the heated cheese before it is shaped, enhancing its baking performance. This cheese is particularly useful as stuffing for stuffed crust pizza or as a topping on pizzas.

Another significant patent by Cremer is the process of making acceptable mozzarella cheese without aging. This innovative method allows for the production of mozzarella with a moisture and wet milkfat content of at least 70 weight percent, eliminating the need for aging. The continuous process can produce mozzarella in as little as eight hours, from pasteurization to loading the frozen product for transport. This discovery not only saves time but also streamlines the manufacturing process, making it more efficient.

Career Highlights

Cremer is currently employed at Leprino Foods Company, a leading manufacturer in the cheese industry. Her work has been instrumental in developing processes that enhance the quality and performance of mozzarella cheese.

Collaborations

Throughout her career, Cremer has collaborated with notable colleagues, including Richard L. Barz and Richard Lee Barz. Their combined expertise has contributed to the advancements in cheese production techniques.

Conclusion

Carolyn P. Cremer's innovative approaches to mozzarella cheese production have made a significant impact on the industry. Her patents reflect a commitment to improving manufacturing processes and product quality. Through her work at Leprino Foods Company, she continues to influence the future of cheese production.