Company Filing History:
Years Active: 2000
Title: Innovations in Dairy Processing by Chao Wu
Introduction
Chao Wu is an accomplished inventor based in Ames, IA (US), known for his significant contributions to the dairy industry. With a focus on enhancing the quality and functionality of milk proteins, Wu has developed innovative processes that improve the nutritional value of dairy products.
Latest Patents
Chao Wu holds a patent for "Membrane filtered milk proteins varying in composition and functional." This patent describes a process for treating an approximately neutral fluid milk composition, which includes milk protein concentrate and milk with added whey. The process involves selecting an alkali, adjusting the pH upward, heating, cooling, selecting an acid, and adjusting the pH down before ultrafiltering. The method results in improved yields of retentate proteins with selected compositions that offer enhanced utility, such as a more palatable flavor and increased solubility in cold water. The process also enriches the calcium content of the membrane filtered retentate by about 50% compared to standard milk.
Career Highlights
Chao Wu is currently employed at New Zealand Milk Products (North America) Inc., where he applies his expertise in dairy processing. His innovative approach has led to advancements in the production of milk proteins that are beneficial for human nutrition.
Collaborations
Chao Wu has collaborated with notable colleagues, including Neil D Blazey and Ralph James Knights, to further enhance the research and development of dairy products.
Conclusion
Chao Wu's innovative work in dairy processing exemplifies the potential for advancements in food technology. His patent on membrane filtered milk proteins showcases his commitment to improving the nutritional quality of dairy products.