Kewei Cheng

Title: Kewei Cheng: Innovator in Processed Cheese Technology

Introduction

Kewei Cheng is a notable inventor based in Zhejiang, China. He has made significant contributions to the field of food technology, particularly in the development of processed cheese products. His innovative methods have the potential to enhance the quality and flavor of cheese, making it more appealing to consumers.

Latest Patents

One of Kewei Cheng's key patents is titled "Method for Moderately Increasing Content of Dimethyl Disulfide in Casein-Containing Processed Cheese." This invention outlines a systematic approach to enhance the flavor profile of processed cheese by increasing the content of dimethyl disulfide. The method involves several steps, including enzymolysis of cheese powder, heating, and mixing with various ingredients to create a modified cheese product. This patent showcases his expertise in food science and innovation.

Career Highlights

Kewei Cheng is affiliated with Zhejiang University, where he engages in research and development in food technology. His work has led to advancements in the processing and flavor enhancement of cheese products. With a focus on practical applications, Cheng's inventions aim to improve the sensory qualities of processed cheese, benefiting both manufacturers and consumers.

Collaborations

Kewei Cheng has collaborated with notable colleagues such as Gongnian Xiao and Ruosi Fang. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas in the field of food technology.

Conclusion

In summary, Kewei Cheng is a prominent inventor whose work in processed cheese technology has the potential to transform the industry. His innovative methods and collaborative efforts contribute to advancements in food science, making him a valuable asset in the field.