Company Filing History:
Years Active: 1987-1988
Title: Innovations in Cheese Production by Karl Simonsen
Introduction
Karl Simonsen is a notable inventor based in Randers, Denmark. He has made significant contributions to the field of food technology, particularly in the production of acid and heat coagulated types of cheese. With a total of 2 patents to his name, Simonsen's work has advanced the methods used in cheese manufacturing.
Latest Patents
Simonsen's latest patents include a method for producing acid and heat coagulated types of cheese and an apparatus for the same purpose. The method involves using milk and/or whey starting materials, which are pasteurized and then subjected to cooling and membrane filtration to form a retentate. This retentate undergoes heating and acidification under pressure, followed by a sudden pressure drop, cooling, agitation, and packaging. The process is designed to produce cheeses such as Ricotta, Mitzithra, and Galotiri, as well as cottage cheese. The apparatus patent outlines the same innovative process, emphasizing the continuous heating of the retentate to the precipitation temperature before adding coagulant under pressure.
Career Highlights
Throughout his career, Karl Simonsen has worked with reputable companies in the food technology sector, including APV Pasilac A/S and Pasilac A/S. His experience in these organizations has contributed to his expertise in cheese production technologies.
Collaborations
One of his notable collaborators is Erik Skovhauge, with whom he has likely shared insights and advancements in the field of cheese production.
Conclusion
Karl Simonsen's innovative approaches to cheese production have made a lasting impact on the industry. His patents reflect a deep understanding of food technology and a commitment to improving manufacturing processes.