Location History:
- Wauwatosa, WI (US) (1980)
- Wapakoneta, OH (US) (1989)
Company Filing History:
Years Active: 1980-1989
Title: Innovations in Cheese Production by Jerry L Middleton
Introduction
Jerry L Middleton is an accomplished inventor based in Wauwatosa, WI (US). He has made significant contributions to the field of food technology, particularly in the production of imitation and synthetic cheese. With a total of two patents to his name, Middleton's work has paved the way for innovative processes in cheese manufacturing.
Latest Patents
Middleton's latest patents include a process for using rennet casein for producing imitation cheese. This process involves admixing a hydrated casein curd, produced by the action of a milk coagulating enzyme on a calcium salt of milk casein, with edible oil and an emulsifying agent. The mixture is then heated to form a homogeneous product. The preferred enzyme used in this process is rennet, and the heating temperature exceeds 140°F. An acid is added to the heated mixture, which is vigorously mixed under homogenizing conditions to create a melted and pasteurized product.
Another notable patent by Middleton is the process for producing synthetic cheese. This method involves reacting an acid-precipitated casein with a basic calcium salt to create a calcium caseinate solution. The pH of this solution is adjusted by adding acid, and a curd is formed through treatment with a coagulating enzyme. The curd is then admixed with edible oil or fat, a non-toxic emulsifying agent, and acid to produce a cheese-like product that mimics the taste, texture, and flavor of natural dairy cheese.
Career Highlights
Middleton is currently associated with Universal Foods Corporation, where he continues to innovate in the food technology sector. His expertise in cheese production has made him a valuable asset to the company, contributing to advancements in food processing techniques.
Collaborations
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Conclusion
Jerry L Middleton's innovative approaches to cheese production have significantly impacted the food industry. His patents reflect a deep understanding of food science and technology, showcasing his commitment to creating high-quality imitation and synthetic cheese products.