Jochen Klaus Pfeifer

Title: Innovations by Jochen Klaus Pfeifer

Introduction

Jochen Klaus Pfeifer is an accomplished inventor based in Evanston, IL (US). He has made significant contributions to the field of dairy product innovation, particularly in the development of cream cheese alternatives. With a total of two patents to his name, Pfeifer's work focuses on enhancing the nutritional profile and stability of cheese products.

Latest Patents

Pfeifer's latest patents include a process for incorporating whey protein into cheese and a process for making a wheyless cream cheese using transglutaminase. The first patent provides methods for creating a stable cheese product that is supplemented with functionally enhanced whey protein, particularly in cream cheese. This process involves exposing cheese curds or dairy liquids containing whey protein to controlled heat treatment and high shear rates. The second patent outlines a method for producing cream cheese that retains nutrients typically lost as whey during processing. This innovative approach utilizes acidifying and cross-linking steps to create a firmer cream cheese without the need for stabilizers or emulsifiers.

Career Highlights

Pfeifer is associated with Kraft Foods Holdings, Inc., where he has been instrumental in advancing dairy product technology. His work has not only improved the quality of cream cheese but has also contributed to the overall efficiency of dairy processing.

Collaborations

Throughout his career, Pfeifer has collaborated with notable colleagues, including Xiao-Qing Han and Richard Harold Lincourt. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.

Conclusion

Jochen Klaus Pfeifer's contributions to dairy innovation exemplify the impact of inventive thinking in the food industry. His patents reflect a commitment to enhancing product quality and nutritional value, making him a significant figure in the realm of food technology.