Company Filing History:
1 out of 1 
1 out of 3 Years Active: 1976-1978
Title: Innovations by Jacob Ubbels in Yogurt Processing
Introduction
Jacob Ubbels is an innovative inventor based in Ede, Netherlands. He has made significant contributions to the field of food processing, particularly in yogurt production. With a total of 2 patents, Ubbels has developed unique devices and processes that enhance the quality and efficiency of yogurt manufacturing.
Latest Patents
Ubbels' latest patents include a "Device for generating shearing forces in treating yogurt and other viscous liquids or gels." This device utilizes a movable plate with diverging openings that create shearing forces essential for processing yogurt and similar products. The design ensures that the plate surface is formed by intersecting lines from the diverging openings, optimizing the treatment of viscous liquids.
Another notable patent is the "Process for the continuous preparation of yogurt and other fermented milk products." This innovative process involves a continuous stream of milk being added to a fermenting mixture in a prefermenting tank. The pH is carefully maintained to prevent syneresis, ensuring a high-quality final product. The mixture is then transferred to a coagulating tank, where further fermentation and coagulation occur, followed by the application of shearing forces before packaging.
Career Highlights
Throughout his career, Jacob Ubbels has worked with prominent organizations such as the Stichting Bedrijven Van Het Nederlands Instituut Voor Zuivelonderzoek. His expertise in dairy research has allowed him to develop groundbreaking technologies that improve yogurt production processes.
Collaborations
Ubbels has collaborated with notable colleagues, including Jacobus J. Stadhouders and Fransiscus M. Driessen. Their combined efforts have contributed to advancements in dairy technology and innovation.
Conclusion
Jacob Ubbels is a remarkable inventor whose work in yogurt processing has led to significant advancements in the industry. His patents reflect a commitment to improving food production methods, ensuring high-quality products for consumers.