Company Filing History:
Years Active: 1998-2004
Title: Innovations in Cheese Processing by Lawrence I. Bell
Introduction
Lawrence I. Bell is an accomplished inventor based in Green Bay, WI (US), known for his significant contributions to the dairy industry. He holds 2 patents that focus on innovative cheese processing techniques. His work has advanced the methods used in cheese production, enhancing both quality and functionality.
Latest Patents
One of Bell's latest patents is a cheese fractionating process. This method involves using heat and mixing to separate cheese into three distinct phases: a butterfat phase, an aqueous phase, and a cheese product with reduced fat and flavor. The process can be expedited by adding water and utilizing enhanced gravitational forces for effective separation. Additionally, this method can remove undesirable flavor components from cheese or create a dairy spread.
Another notable patent is for cheese with improved melt properties. This invention describes a cheese that contains high levels of whey proteins and is free of emulsifying agents while still maintaining excellent melt characteristics. The cheese can be produced from 100% ultrafiltered (UF) cheese or a blend of UF and conventional cheese. The preferred method involves heating the cheese to temperatures between 125°F and 165°F, mixing it without emulsifying agents, and rapidly cooling the mixture. This process allows for the creation of various natural cheeses that perform comparably to conventional options.
Career Highlights
Lawrence I. Bell is currently associated with Schreiber Foods, Inc., where he applies his expertise in cheese technology. His innovative approaches have contributed to the company's reputation for quality dairy products.
Collaborations
Throughout his career, Bell has collaborated with notable colleagues, including Jeng-Jung Yee and Raj G. Narasimmon. These partnerships have fostered a collaborative environment that encourages the development of cutting-edge dairy technologies.
Conclusion
Lawrence I. Bell's contributions to cheese processing through his patents have significantly impacted the dairy industry. His innovative methods enhance the quality and functionality of cheese products, showcasing the importance of research and development in food technology.