Keith Johnston

Title: Keith Johnston: Innovator in Dairy Processing

Introduction

Keith Johnston is a notable inventor based in Palmerston North, New Zealand. He has made significant contributions to the dairy industry through his innovative processes for cheese production. With a total of 2 patents, Johnston's work has the potential to enhance the efficiency and quality of cheese manufacturing.

Latest Patents

Johnston's latest patents include a novel process for making cheese that involves the production of a coagulum, which disaggregates into small curd particles in an in-line continuous flow process. This method allows for the effective separation of curd particles from whey, followed by heating and mechanical working of the curd into a cheese mass. Another patent focuses on a process for making cheese that incorporates a gum preparation into the milk before adding a starter. This innovative approach improves the texture and quality of the final cheese product.

Career Highlights

Throughout his career, Keith Johnston has worked with prominent organizations in the dairy sector, including Fonterra Co-operative Group Limited and the New Zealand Dairy Board. His experience in these companies has provided him with valuable insights into dairy processing and innovation.

Collaborations

Johnston has collaborated with notable colleagues such as Allan Main and Peter Dudley Elston, contributing to advancements in dairy technology and product development.

Conclusion

Keith Johnston's innovative approaches to cheese production demonstrate his commitment to improving dairy processing techniques. His patents reflect a deep understanding of the industry and a drive to enhance product quality.