David Kaganoff

Title: Innovations of David Kaganoff in Cheese Manufacturing

Introduction

David Kaganoff, an inventive mind based in Chicago, IL, has made contributions to the food industry with his innovative methods in cheese production. With two patents to his name, Kaganoff has demonstrated his ability to improve processes that benefit both manufacturers and consumers.

Latest Patents

Kaganoff's latest patent focuses on the "Manufacture of particulate natural cheese without block formation." This invention presents a novel method for creating particulate natural cheese that is suitable for processed cheese production and as a standalone snack food. The process begins with a milk coagulum, which is cut to create particulate cheese curds and whey. The cheese curd undergoes cooking with continuous agitation, followed by whey drainage while maintaining agitation. The curd is then cooled or dried to preserve its particle form, preventing block formation during storage. This innovative technique allows for the packing of cheese curd into large containers ranging from 1,000 to 2,500 pounds, using bulk bags that are lined with plastic materials to reduce oxygen and inhibit mold growth.

Career Highlights

Throughout his career, Kaganoff has made notable advancements while working with prominent companies, including Kraft Foods and Kraft General Foods. His experience in these organizations has undoubtedly played a role in shaping his inventive approaches to cheese manufacturing.

Collaborations

David Kaganoff has collaborated with esteemed colleagues in the industry, including Ronald Louis Meibach and Dale A. Kyser. These partnerships have likely contributed to the success of his ventures and the innovative nature of his inventions.

Conclusion

David Kaganoff's contributions to the cheese manufacturing process illustrate the importance of innovation within the food industry. His patented methods not only enhance production efficiency but also improve the quality of the final product. As a result, Kaganoff continues to be an influential figure in the field of food technology.