Company Filing History:
Years Active: 1995-2007
Title: K Rajinder Nauth: Innovator in Food Preservation and Dairy Products
Introduction
K Rajinder Nauth is a notable inventor based in Wheeling, IL (US), recognized for his contributions to food preservation and dairy product innovation. With a total of 9 patents to his name, Nauth has made significant strides in enhancing the quality and safety of food products.
Latest Patents
One of his latest patents focuses on the prevention of lactic acid bacteria spoilage of beer through the use of bacteriocin-containing fermented wort. This invention provides alcoholic beverages that are stabilized against the growth of microorganisms that may deteriorate their characteristics. The process involves utilizing a composition that includes a nisin-producing culture and a nutritional supplement, effectively inhibiting the growth of spoilage-causing microorganisms.
Another significant patent by Nauth is for the manufacture of fat-free cream cheese. This process allows for the creation of a fat-free cream cheese-like fermentation product that maintains similar textural and organoleptic properties to higher-fat cream cheese. The method involves culturing a skim milk composition with a ropy culture and blending it with bulking agents and emulsifiers, resulting in a product that does not require costly cottage cheese solids.
Career Highlights
Throughout his career, K Rajinder Nauth has worked with prominent companies such as Kraft Foods, Inc. and Kraft Foods Holdings, Inc. His experience in these organizations has contributed to his expertise in food technology and innovation.
Collaborations
Nauth has collaborated with notable coworkers, including David K Hayashi and Mary Lynum, further enhancing his work in the field of food science.
Conclusion
K Rajinder Nauth's innovative patents and career achievements highlight his significant impact on food preservation and dairy product development. His work continues to influence the industry and improve food safety standards.