Company Filing History:
Years Active: 1999
Title: Innovations of Fred Neumann in Continuous Fermentation Processes
Introduction
Fred Neumann is a notable inventor based in Munich, Germany. He has made significant contributions to the field of food technology, particularly in the area of fermentation processes. His innovative approach has led to advancements that enhance the quality and efficiency of fermented milk production.
Latest Patents
Fred Neumann holds a patent for a continuous fermentation process. This process involves the continuous preparation of fermented milk, where a milk fermented by lactic acid bacteria is prepared in a first device. The fermented milk is subjected to stirring and pH conditions that prevent syneresis. The pH is regulated by the continuous addition of unfermented milk to the first device, while fermented milk is continuously drawn off. In a second, post-acidification device, the fermented milk is cooled to a temperature of less than 15 degrees Celsius to undergo post-acidification. The residence time in this device is adjusted to ensure that the pH of the fermented milk is less than 4.7 at the outlet. Finally, a fermented milk with a pH of less than 4.7 is continuously drawn off from the second device. This innovative method improves the production process of fermented milk, ensuring better quality and consistency.
Career Highlights
Fred Neumann is associated with Nestec S.A., where he applies his expertise in fermentation technology. His work has been instrumental in developing processes that enhance the efficiency of food production. With a focus on innovation, he continues to contribute to advancements in the food industry.
Collaborations
Fred Neumann has collaborated with notable colleagues such as Kurt Eyer and Jurg Aebischer. These collaborations have fostered a creative environment that encourages the development of new ideas and technologies in the field of fermentation.
Conclusion
Fred Neumann's contributions to the continuous fermentation process have significantly impacted the food technology sector. His innovative methods and collaborations with other experts highlight the importance of teamwork in driving advancements in this field. His work continues to influence the production of high-quality fermented milk products.