Guy Bussiere is a notable inventor based in La Gorgue, France. He has made significant contributions to the field of cheese manufacturing, holding a total of 12 patents. His innovative processes have advanced the production of various types of cheeses, showcasing his expertise and dedication to the dairy industry.

Latest Patents

Among his latest patents, Bussiere has developed a process for manufacturing soft cheeses. This process involves the addition of an acidiogen, specifically gluconodeltalactone, to raw milk before renneting. This addition helps achieve a precise renneting pH between 6.0 and 6.6, ensuring consistent quality in soft cheese production. Additionally, he has patented a similar process for manufacturing marbled cheeses, utilizing the same acidiogen to control the acidification phase effectively.

Career Highlights

Throughout his career, Guy Bussiere has worked with prominent companies, including Roquette Freres. His work has focused on improving cheese production techniques, which has had a lasting impact on the industry. His innovative approaches have not only enhanced product quality but also streamlined manufacturing processes.

Collaborations

Bussiere has collaborated with notable individuals in the field, including Michel Huchette and Jean Lablee. These partnerships have contributed to the development of his patented processes and have fostered a collaborative environment for innovation in cheese manufacturing.

Conclusion

Guy Bussiere's contributions to the cheese manufacturing industry through his innovative patents and collaborations highlight his role as a key inventor in this field. His work continues to influence the production of high-quality cheeses, ensuring that his legacy endures in the dairy sector.

This text is generated by artificial intelligence and may not be accurate.

Please report any incorrect information to support@idiyas.com