Company Filing History:
Years Active: 2003-2004
Title: Innovations in Dairy Products by Henri Y M Goudedranche
Introduction
Henri Y M Goudedranche is a notable inventor based in Pace, France. He has made significant contributions to the field of dairy products, particularly through his innovative methods for processing milk. With a total of two patents to his name, Goudedranche's work focuses on enhancing the quality and functionality of dairy products.
Latest Patents
Goudedranche's latest patents include a method for obtaining milk products that comprise selected fractions of fat globules. This method is particularly useful for converting milk into cheese, yogurt, light creams, or consumption milks. His invention details a dairy product with a total fat content lower than or equal to 400 g/kg, where the fat globule distribution is carefully controlled. Specifically, globules of lower diameter than 2.0 µm represent 10% to 60% of the total fats, while those of higher diameter than 6 µm represent 10% to 30%. This innovative approach allows for the selective separation of fat globules present in food or biological mediums through tangential flow microfiltration.
Career Highlights
Goudedranche is affiliated with the Institut National de la Recherche Agronomique, where he continues to advance research in dairy science. His work has been instrumental in developing methods that improve the nutritional profile and processing efficiency of dairy products.
Collaborations
Throughout his career, Goudedranche has collaborated with esteemed colleagues such as Jean-Louis Joseph Maubois and Jacques Fauquant. These collaborations have further enriched his research and contributed to the advancement of dairy technology.
Conclusion
Henri Y M Goudedranche's innovative contributions to dairy product processing highlight the importance of research in enhancing food quality. His patents reflect a commitment to improving the nutritional aspects of dairy while maintaining efficiency in production.