Haibo Mu

Title: Haibo Mu: Innovator in Mold-Ripened Cheese

Introduction

Haibo Mu is an inventor based in Shanghai, China, whose patent work focuses on methods for preparing aged and mold-ripened cheese. He is associated with Bright Dairy & Food Co., Ltd. His listed portfolio includes 2 patents.

Latest Patents

Mu’s recent patent work includes two cheese-making processes that describe fermentation, curd formation, salting, and controlled maturation.

“**Aspergillus oryzae Aged Cheese and Preparation Method Thereof**” describes inoculating sterilized raw milk with lactic acid bacteria and spore powder, then fermenting it before adding rennet to form curds. The curds are cut, molded, and drained before pickling and maturation. The disclosed process uses staged maturation at different temperatures and specifies an environment with 85%–95% relative humidity.

“**Mold-Ripened Cheese and Preparation Method Thereof**” outlines a process in which treated milk is inoculated with a mold culture and a lactic acid bacteria starter, then fermented and combined with chymosin to form curds. The curds are molded and salted, followed by staged ripening at specified temperature ranges and durations.

Career Highlights

Mu’s listed inventions address practical stages of cheese production, including fermentation, curd processing, salting, and maturation. The patent descriptions emphasize controlled conditions intended to guide the development of aged and mold-ripened cheeses.

Collaborations

Mu is associated with Bright Dairy & Food Co., Ltd. His listed coworkers include Feng Hang and Huaning Yu.

Conclusion

Haibo Mu’s patent portfolio reflects a focused contribution to cheese-making innovation, with processes for producing aged and mold-ripened cheese through carefully managed fermentation and maturation.