Karl Schroder

Title: Innovations by Karl Schroder in Dairy Processing

Introduction

Karl Schroder is an accomplished inventor based in Reitmehring, Germany. He has made significant contributions to the field of dairy processing, holding a total of 3 patents. His work focuses on innovative processes that enhance the production of milk protein and dietary products.

Latest Patents

One of his latest patents is a process for making a milk protein digestion product. This process involves passing a mixture of milk protein, a digestion agent, water, and a composition that liberates an inert gas through an extruder. The product expands freely at the outlet, resulting in a foamed, form-stable extrudate with a specific weight of up to 0.4 g/cm³. Another notable patent is for extruding a dietary fiber snack product. This process combines a fiber-containing substance that is difficult to extrude with a plastifiable protein, such as milk protein, and water if desired. The mixture is extruded at a temperature of at least 100°C, resulting in a dietary product that can contain 10 to 80% fiber and 20 to 90% plastifiable protein.

Career Highlights

Karl Schroder is currently associated with Meggle Milchindustrie GmbH & Co. KG, where he continues to innovate in dairy processing technologies. His expertise in the field has led to the development of products that not only meet consumer demands but also enhance nutritional value.

Collaborations

He has collaborated with various professionals in the industry, including his coworker Arie Kuipers, to further advance the field of dairy processing.

Conclusion

Karl Schroder's contributions to dairy processing through his innovative patents demonstrate his commitment to improving food technology. His work continues to influence the industry and enhance the nutritional quality of dairy products.