Johann Illi

Title: Johann Illi - Innovator in Continuous Fermentation Processes

Introduction

Johann Illi is a notable inventor based in Th-Pattaya, Thailand. He has made significant contributions to the field of food technology, particularly in the area of fermentation processes. His innovative approach has led to the development of a unique method for producing fermented milk.

Latest Patents

Johann Illi holds a patent for a continuous fermentation process. This process involves the continuous preparation of fermented milk, where a milk fermented by lactic acid bacteria is prepared in a first device. The fermented milk is subjected to stirring and pH conditions that prevent syneresis. The pH is regulated by the continuous addition of unfermented milk to the first device, while fermented milk is continuously drawn off. In a second, post-acidification device, the fermented milk is cooled to a temperature of less than 15°C to undergo post-acidification. The residence time in this device is adjusted to ensure that the pH of the fermented milk is less than 4.7 at the outlet. Finally, a fermented milk with a pH of less than 4.7 is continuously drawn off from the second device. Johann Illi has 1 patent to his name.

Career Highlights

Johann Illi is associated with Nestec S.A., where he applies his expertise in fermentation technology. His work has been instrumental in advancing the methods used in the production of fermented dairy products. His innovative techniques have the potential to enhance product quality and efficiency in the dairy industry.

Collaborations

Johann Illi has collaborated with notable colleagues such as Kurt Eyer and Jurg Aebischer. Their combined efforts in research and development have contributed to the advancement of fermentation processes.

Conclusion

Johann Illi's contributions to the field of fermentation technology are noteworthy. His innovative continuous fermentation process for producing fermented milk showcases his expertise and commitment to improving food technology. His work continues to influence the dairy industry positively.