Kai Wittelmann

Title: Innovations of Kai Wittelmann in Curd Production

Introduction

Kai Wittelmann is an accomplished inventor based in Oelde, Germany. He has made significant contributions to the field of food technology, particularly in curd production. His innovative approach focuses on optimizing the dry matter content in curd, which is essential for achieving high-quality dairy products.

Latest Patents

Wittelmann holds a patent for a "Method for adjusting the dry matter content of concentrates in curd production and device for carrying out the method." This patent outlines a process where the dry matter content in curd is adjusted by feeding a starting product into a nozzle separator. The method involves determining the content of dry matter and/or protein while measuring the mass flow of the starting product. The nozzle separator effectively separates the starting product into whey and curd fractions, which are then discharged separately. The mass flow of the whey fraction is measured, and adjustments are made based on the determined content of dry matter or protein.

Career Highlights

Wittelmann is associated with Gea Westfalia Separator Group GmbH, a leading company in the field of separation technology. His work at this company has allowed him to develop and refine his innovative methods for curd production. His expertise in this area has positioned him as a valuable asset to the company and the industry.

Collaborations

Throughout his career, Wittelmann has collaborated with talented individuals such as Daniel Bussmann and Lennart Beick. These collaborations have fostered a creative environment that encourages innovation and the development of new technologies in food processing.

Conclusion

Kai Wittelmann's contributions to curd production through his innovative patent demonstrate his commitment to advancing food technology. His work not only enhances the quality of dairy products but also showcases the importance of innovation in the food industry.