Dasong Liu

Title: Innovations of Dasong Liu in Dairy Product Processing

Introduction

Dasong Liu is an accomplished inventor based in Wuxi, China. He has made significant contributions to the field of dairy product processing, particularly in the development of high-protein yogurt and casein micelles that simulate human milk. With a total of 2 patents, Liu's work showcases his dedication to enhancing food technology.

Latest Patents

Liu's latest patents include a method for preparing concentrated high-protein yogurt before fermentation. This innovative method involves heat treatment of a high-protein base material, followed by fermentation and low-temperature after-ripening. The resulting yogurt boasts a soft texture, delicate taste, and higher calcium content compared to traditional methods. His second patent focuses on a casein micelle with composition and structural features that mimic human milk. This method involves the careful addition of citrate, calcium, and phosphate ions to achieve a solution that is low in allergenicity and similar to human milk casein micelles.

Career Highlights

Dasong Liu is affiliated with Jiangnan University, where he continues to advance research in dairy processing. His work not only contributes to academic knowledge but also has practical applications in the food industry. Liu's innovative approaches have the potential to improve nutritional offerings in dairy products.

Collaborations

Liu collaborates with notable colleagues such as Peng Zhou and Xinyang Qi. Their combined expertise fosters a productive research environment that encourages innovation in dairy technology.

Conclusion

Dasong Liu's contributions to dairy product processing through his patents reflect his commitment to innovation and quality in food technology. His work is paving the way for healthier and more nutritious dairy options.