Laurent Schmitt

Title: Innovative Contributions of Laurent Schmitt in Dairy Processing

Introduction

Laurent Schmitt is an accomplished inventor based in Igny, France, known for his significant contributions to the field of dairy processing. With a total of four patents to his name, Schmitt has developed innovative methods to produce infant formula and various dairy products from defatted animal milk, showcasing his expertise in food technology and engineering.

Latest Patents

Schmitt's latest patents revolve around two pioneering processes aimed at the simultaneous production of infant formula products and acidic dairy products from defatted animal milk.

1. The first patent involves a detailed process that includes a series of filtration steps using microfiltration membranes to isolate casein, whey proteins, and lactose streams. This method allows for the creation of a recombined stream that is utilized in the manufacture of both infant formula and acidic dairy products, ensuring high quality and nutritional value.

2. The second patent outlines a similar approach, employing microfiltration and ultrafiltration techniques. This process also focuses on creating a separate casein stream and utilizing a combined whey protein stream with a lactose source to produce infant formula and dairy products efficiently.

Both patents underscore Schmitt's innovative approach to improving product quality and streamlining dairy processing methods.

Career Highlights

Throughout his career, Laurent Schmitt has worked with notable companies in the food industry, including Compagnie Gervais Danone and N.V. Nutricia. His experience in these prominent companies has greatly influenced his development of practical and effective dairy processing techniques.

Collaborations

Schmitt has collaborated with talented professionals such as Franck David and Claire Queguiner, who have contributed to his innovative projects in dairy technology. These collaborations have been instrumental in advancing dairy product development and enhancing product offerings in the market.

Conclusion

Laurent Schmitt's contributions to dairy processing are evident through his innovative patents and collaborations. His work not only enhances the quality of infant formula and dairy products but also exemplifies the importance of advancements in food technology. As he continues to push the boundaries of innovation, the impact of his inventions will likely resonate within the industry for years to come.