Ernest A Childs

Title: The Innovations of Ernest A. Childs

Introduction

Ernest A. Childs is a notable inventor based in Green Bay, WI (US). He has made significant contributions to the field of food science, particularly in the development of protein complexes. His innovative work has led to advancements in the production of processed and imitation cheeses.

Latest Patents

Ernest A. Childs holds a patent for a casein-soluble protein complex. This complex is prepared by raising the pH of an aqueous medium containing casein and soluble protein to within the range of 7.0 to 8.0. The process involves heating the mixture to a temperature between 65.6°C and 85.0°C and holding it for a sufficient time to form the complex. The precipitation of the complex is achieved by adjusting the temperature to between 32.2°C and 76.7°C and lowering the pH to between 4.2 and 5.5, resulting in a unique precipitated complex that can be utilized in cheese production.

Career Highlights

Ernest A. Childs is associated with Schreiber Foods, Inc., where he applies his expertise in food technology. His work has been instrumental in enhancing the quality and functionality of dairy products. With 1 patent to his name, he continues to contribute to the field through innovative research and development.

Collaborations

Ernest collaborates with Rajagopalan Narasimhan, leveraging their combined expertise to drive advancements in food science and technology.

Conclusion

Ernest A. Childs exemplifies the spirit of innovation in the food industry. His contributions, particularly in the area of protein complexes, have paved the way for new possibilities in cheese production.