Jeng-Jung Yee

Title: Innovations in Processed Cheese by Jeng-Jung Yee

Introduction

Jeng-Jung Yee is a notable inventor based in Green Bay, Wisconsin, recognized for his contributions to the field of food science, particularly in processed cheese technology. With a total of five patents to his name, Yee has developed innovative methods that enhance the quality and properties of processed cheese.

Latest Patents

One of Yee's latest patents is for a method of making processed cheese with improved firmness using cross-linking enzymes. This process involves mixing a protein cross-linking enzyme with cheese material that has specific pH and moisture content conditions. The enzyme reacts with the protein to create cross-linked proteins, resulting in processed cheese with enhanced firmness. Another significant patent focuses on producing cheese with high levels of whey proteins that maintains good melt properties without the use of emulsifying agents. This cheese can be made from 100% ultrafiltered cheese or a blend with conventional cheese, achieving desirable melt characteristics through a carefully controlled heating and cooling process.

Career Highlights

Jeng-Jung Yee is currently employed at Schreiber Foods, Inc., where he applies his expertise in food technology to develop innovative cheese products. His work has significantly impacted the processed cheese industry, leading to advancements that improve product quality and consumer satisfaction.

Collaborations

Yee collaborates with esteemed colleagues such as Rajagopalan Narasimhan and Jeffrey L. Kornacki, contributing to a dynamic team focused on food innovation.

Conclusion

Jeng-Jung Yee's inventive approaches to processed cheese have led to significant advancements in the industry. His patents reflect a commitment to improving food quality and functionality, making him a key figure in food science innovation.