James K Yoss

Title: The Innovative Contributions of James K. Yoss

Introduction

James K. Yoss is a notable inventor based in Denville, NJ (US). He has made significant contributions to the field of food technology, particularly in the development of processed cheese products. His innovative approach has led to advancements that enhance the safety and quality of cheese spreads.

Latest Patents

James K. Yoss holds a patent for a low-acid, high-moisture processed cheese spread and the method of making it. This patent describes high-moisture, high-pH, shelf-stable cheese spreads that contain various types of cheese, including Swiss, Cheddar, American, mozzarella, and skim milk cheese. The invention ensures that the cheese spreads remain free from the growth of Clostridium botulinum and the production of toxins during room temperature storage for extended periods, specifically at least 180 days, and preferably up to 300 days. The formulation includes sodium chloride, phosphate salts, sodium citrate, and sodium lactate, which are critical for maintaining the product's safety and quality.

Career Highlights

James K. Yoss has had a successful career at Nabisco, Inc., where he has applied his expertise in food science and technology. His work has contributed to the development of innovative food products that meet consumer demands for safety and quality.

Collaborations

Throughout his career, Yoss has collaborated with notable colleagues, including Tim Michael Adrianson and Alpheus I Brown, Jr. These collaborations have fostered an environment of innovation and creativity, leading to the successful development of new food technologies.

Conclusion

James K. Yoss is a distinguished inventor whose work in processed cheese technology has made a lasting impact on the food industry. His patent for a low-acid, high-moisture cheese spread exemplifies his commitment to food safety and innovation.