Oelde, Germany

Iloi Wasen


Average Co-Inventor Count = 2.4

ph-index = 2

Forward Citations = 17(Granted Patents)


Company Filing History:


Years Active: 1990

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2 patents (USPTO):Explore Patents

Title: The Innovative Contributions of Iloi Wasen

Introduction

Iloi Wasen is a notable inventor based in Oelde, Germany. He has made significant contributions to the field of dairy processing, particularly in the production of cheese and the treatment of whey. With a total of 2 patents to his name, Wasen's work has the potential to enhance the efficiency and quality of dairy products.

Latest Patents

Wasen's latest patents include a method of producing rennet cheese from raw milk. This innovative method involves standardizing raw milk, terminating biological reactions, and adding precipitant and cultures. The process separates cheese mass from whey and removes denatured cheese fines through separation or decantation. The cheese fines are then biologically acidified, and denatured proteins are removed, significantly reducing detrimental calcium content. The fines are suspended in water or whey, warmed, and treated to adjust pH, ultimately enhancing the protein content of the final product.

Another significant patent is the method of dephospholipidating whey. This method aims to separate lipoproteins and decrease residual fat content by adding calcium to heated whey. The process involves increasing the pH with sodium-hydroxide solution before heating and centrifuging the mixture to aggregate lipoproteins.

Career Highlights

Iloi Wasen is currently associated with Westfalia Separator AG, a company known for its innovative solutions in separation technology. His work at the company has allowed him to apply his inventive skills to real-world applications in the dairy industry.

Collaborations

Wasen has collaborated with notable coworkers such as Hanno Lehmann and Hubert Pointurier. Their combined expertise contributes to the advancement of dairy processing technologies.

Conclusion

Iloi Wasen's contributions to dairy processing through his innovative patents demonstrate his commitment to improving food technology. His work not only enhances the quality of dairy products but also showcases the importance of innovation in the industry.

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