Company Filing History:
1 out of 2 
1 out of 5 Years Active: 1983-1985
Title: Henricus A Ottenhof: Innovating Processes in Dairy Science
Introduction:
Henricus A Ottenhof is a prominent figure in the field of dairy science, hailing from Wageningen, Netherlands. With his expertise in milk processing and protein separation, Ottenhof has made significant contributions through his patented inventions. This article sheds light on his latest patents, career highlights, collaborations, and the impact of his innovative solutions in the dairy industry.
Latest Patents:
1. Process for the preparation of a precipitate of casein and whey protein: Ottenhof's patented process involves adjusting the pH of a milk product to above 6.8, subjecting it to heat treatment, and then cooling it below 65°C. By reducing the pH to less than 5.4, a precipitate of casein and whey protein can be obtained. This invention has revolutionized the separation of casein and whey protein, opening new possibilities in dairy product development.
2. Continuous method for dissolving milk proteins containing casein: Ottenhof's inventive continuous method utilizes a positive displacement pump to pass milk proteins, solubilizers, and water through a closed reaction chamber. Under the influence of shearing forces, a solution with desired dry solids content is obtained. This patented innovation enables efficient and continuous dissolution of milk proteins, leading to the creation of various milk protein products.
Career Highlights:
Henricus A Ottenhof has made significant contributions during his tenure at Stichting Nederlands Instituut Voor Zuivelonderzoek, a renowned Dutch organization focused on dairy research. His expertise and innovative approach have helped advance the understanding and applications of milk protein processing. Ottenhof's patents and research publications have gained recognition in the dairy science community, placing him at the forefront of his field.
Collaborations:
Throughout his career, Ottenhof has collaborated with notable figures in the field of dairy science. Notably, he has worked alongside Frank Lippe and Rudolf de Boer, both esteemed professionals contributing to the advancements in dairy research. These collaborations have fostered knowledge exchange and promoted collaborative approaches to address challenges in the dairy industry.
Conclusion:
Henricus A Ottenhof's patents and contributions in the field of dairy science have revolutionized milk protein separation and processing methods. His innovations have not only enhanced the efficiency of protein dissolution but also opened avenues for the development of new dairy products. Ottenhof's collaborative nature and commitment to scientific excellence have solidified his position as a leading figure in the dairy industry, illustrating the impact of his work on the field of dairy science.