Harold T Pederson, Jr

Title: Harold T. Pederson, Jr.: Innovations in Whey Processing

Introduction

Harold T. Pederson, Jr. is an accomplished inventor based in Livermore, California, known for his significant contributions to the dairy industry. With two patents to his name, Pederson has pioneered processes that enhance the nutritional value of whey products, particularly for infant food formulas. His innovative approaches focus on the extraction and refinement of whey components, showcasing the potential of dairy byproducts.

Latest Patents

Harold T. Pederson, Jr. holds two noteworthy patents that delve into advanced whey processing techniques. The first patent, titled "Modified whey product and process including ultrafiltration," outlines a novel method for producing whey-derived products suitable for infant food formulas. This process involves subjecting cheese whey to ultrafiltration to obtain a protein-rich retentate and lactose-rich permeate. The permeate undergoes partial demineralization via electrodialysis, which is then blended with the protein-rich retentate to create a nutritious product.

The second patent, "Treatment of whey," describes a method for recovering high yields of relatively pure lactose and salt products from whey permeate. By precipitating calcium and citrate salts while minimizing the precipitation of phosphate salts, Pederson's process concentrates the permeate to a solids content of about 40 to 45% and applies heat treatment. This innovative approach not only enhances the efficiency of lactose crystallization but also improves the overall quality of dairy products.

Career Highlights

Throughout his career, Harold T. Pederson, Jr. has been associated with prominent companies, including Dairy Technology, Ltd., and Patent Technology Inc.. His work in these organizations has enabled him to refine his techniques and push the boundaries of whey processing technology. His expertise has made lasting impacts in the field, contributing to better product formulations and health-oriented dairy solutions.

Collaborations

In his journey as an inventor, Pederson has collaborated with notable professionals, including Robert F. Marquardt and Leo H. Francis. These partnerships have fostered a collaborative environment that promoted innovative thinking and problem-solving within the dairy industry.

Conclusion

Harold T. Pederson, Jr.'s contributions to whey processing illustrate the intersection of creativity and science in food technology. His patents not only address the nutritional needs of consumers, particularly infants, but also showcase how innovative processing techniques can transform dairy byproducts into valuable resources. As he continues to explore new frontiers in dairy technology, Pederson remains a vital figure in the innovation landscape of the food industry.