Company Filing History:
Years Active: 2025
Title: Innovations in Soft Cheese Production by Jean-Paul Poignand
Introduction
Jean-Paul Poignand is a notable inventor based in Besançon, France. He has made significant contributions to the field of dairy technology, particularly in the production of soft cheese. His innovative methods have the potential to enhance the quality and efficiency of cheese manufacturing.
Latest Patents
Jean-Paul Poignand holds a patent for a method of production of soft cheese that involves the simultaneous addition of acidifying bacteria and coagulant. This invention relates to a method for treating milk intended for soft cheese preparation. The method includes the near-simultaneous addition of a slow acidifying bacterial culture, a fast acidifying bacterial culture, and at least one coagulant. This technique is particularly beneficial for producing soft cheese types, such as brie or camembert.
Career Highlights
Poignand is associated with Chr. Hansen A/S, a company renowned for its expertise in dairy cultures and enzyme solutions. His work at this company has allowed him to focus on innovative solutions that improve cheese production processes.
Collaborations
Throughout his career, Jean-Paul Poignand has collaborated with talented individuals such as Sylvain Brocheret and Marc Faiveley. These collaborations have fostered a creative environment that encourages the development of new ideas and technologies in the dairy industry.
Conclusion
Jean-Paul Poignand's contributions to soft cheese production exemplify the importance of innovation in the food industry. His patented method not only enhances the quality of cheese but also showcases the potential for further advancements in dairy technology.