John J Standholm

Title: John J Standholm: Innovator in Low-Fat Cheese Production

Introduction

John J Standholm is an accomplished inventor based in Green Bay, WI (US). He is known for his innovative contributions to the food industry, particularly in the development of low-fat cheese products. His work has significantly impacted the way processed cheese is manufactured, making it healthier for consumers.

Latest Patents

Standholm holds a patent for a "Method for manufacture of a low-fat cheese." This invention focuses on creating a low-fat processed cheese from skim milk cheese. The method involves mixing skim milk cheese with a low viscosity bulking agent and an emulsifying salt. The mixture is then heated to an elevated temperature ranging from about 175°F to about 240°F. It is held at this temperature for a period of about 0.5 minutes to about 8 minutes to achieve a homogeneous molten cheese mass. Finally, the cheese mass is packaged, resulting in a low-fat processed cheese that is particularly suitable for making processed cheese slices. He has 1 patent to his name.

Career Highlights

Standholm has made significant strides in his career, working with Kraft General Foods, Inc. His role in the company has allowed him to apply his innovative ideas in practical settings, contributing to the development of healthier food options.

Collaborations

Throughout his career, Standholm has collaborated with notable coworkers, including Deanna M Brown and Yeong-Ching Albert Hong. These collaborations have fostered a creative environment that encourages innovation and the sharing of ideas.

Conclusion

John J Standholm's contributions to the food industry, particularly in low-fat cheese production, highlight his role as an innovative inventor. His patented method not only enhances the quality of processed cheese but also promotes healthier eating options for consumers.