Erik Skovhauge is a notable inventor based in Vejlo O, Denmark. He has made significant contributions to the field of cheese production, particularly in the development of methods and apparatus for producing acid and heat coagulated types of cheese. With a total of 2 patents, his work has advanced the techniques used in the dairy industry.

Latest Patents

Erik Skovhauge's latest patents include a method for producing acid and heat coagulated types of cheese and an apparatus for the same purpose. The method involves using milk and/or whey starting materials, which are pasteurized, cooled, and subjected to membrane filtration to form a retentate. This retentate is then heated and acidified under pressure, followed by a sudden pressure drop, cooling, agitation, and packaging. The process ensures the production of cheeses such as Ricotta, Mitzithra, and Galotiri, as well as cottage cheese. The apparatus complements this method, facilitating the same steps to achieve high-quality cheese production.

Career Highlights

Throughout his career, Erik Skovhauge has worked with reputable companies, including APV Pasilac A/S and Pasilac A/S. His experience in these organizations has contributed to his expertise in dairy technology and innovation.

Collaborations

One of Erik's notable collaborators is Karl Simonsen. Their partnership has likely fostered advancements in the field of cheese production.

Conclusion

Erik Skovhauge's innovative approaches to cheese production have led to significant advancements in the dairy industry. His patents reflect a commitment to improving the quality and efficiency of cheese manufacturing processes.

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