Company Filing History:
Years Active: 1997-2000
Title: Innovations by Craig J Oberg
Introduction
Craig J Oberg is an accomplished inventor based in Liberty, UT (US). He has made significant contributions to the field of dairy science, particularly in the development of lower-fat and fat-free cheese products. With a total of 2 patents to his name, Oberg's work focuses on enhancing the quality and functionality of cheese for various culinary applications.
Latest Patents
Oberg's latest patents include innovative methods for producing lower-fat and fat-free pizza cheese. His first patent describes a process that allows for the creation of fat-free or lower-fat pizza cheese with excellent melt properties, eliminating the need for aging. This method involves mixing a food-grade acid with liquid milk that has a fat content of less than 1.5%. The acidified milk is then coagulated and processed into pizza cheese, ensuring that no aging is necessary to achieve desirable melting characteristics.
The second patent addresses compositions and methods for phage resistance in dairy fermentations. This invention involves a starter culture that is resistant to lactococcal and streptococcal phages, utilizing food-grade bacteria transformed with genetic elements for lactose fermentation. This advancement is crucial for improving the reliability and efficiency of cheese production.
Career Highlights
Craig J Oberg is affiliated with Utah State University, where he contributes to research and development in dairy science. His work not only enhances the quality of dairy products but also addresses challenges faced by the industry, such as phage resistance in fermentation processes.
Collaborations
Oberg has collaborated with notable colleagues, including Donald J McMahon and Jeff R Broadbent. These partnerships have fostered innovation and have been instrumental in advancing research in dairy technology.
Conclusion
Craig J Oberg's contributions to the field of dairy science through his patents and research at Utah State University highlight his commitment to innovation. His work in developing lower-fat cheese products and phage-resistant starter cultures showcases the potential for improving food quality and safety in the dairy industry.