Gary L Kerrigan

Title: Gary L Kerrigan: Innovator in Non-Fat Natural Cheese Production

Introduction

Gary L Kerrigan is an accomplished inventor based in Wheeling, IL (US). He has made significant contributions to the food industry, particularly in the development of non-fat natural cheese. His innovative approach has led to the creation of a unique process that enhances the quality and production of cheese without the added fat.

Latest Patents

Gary L Kerrigan holds a patent for the "Process of making a non-fat natural cheese." This invention focuses on a method for producing cheese from a first liquid non-fat milk solids substrate. The process involves acidifying a non-fat milk solids source, such as skim milk, to a pH below the isoelectric point. The blend of acidified non-fat milk solids and gum is then subjected to high-pressure homogenization, resulting in a dispersion that is essential for the cheese-making process.

Career Highlights

Kerrigan's career is marked by his association with Kraft General Foods, Inc., where he has applied his expertise in food science and technology. His work has not only contributed to the company's product offerings but has also advanced the field of cheese production.

Collaborations

Throughout his career, Gary has collaborated with notable colleagues, including Alice A Heth and Alan C Hamann. These partnerships have fostered innovation and have played a crucial role in the development of new food products.

Conclusion

Gary L Kerrigan's contributions to the food industry, particularly in the realm of non-fat natural cheese, showcase his innovative spirit and dedication to improving food production methods. His patent reflects a significant advancement in cheese-making technology, benefiting both consumers and the industry.