Mark Gurevich

Title: Mark Gurevich: Innovator in Mozzarella Cheese Production

Introduction

Mark Gurevich is a notable inventor based in Buffalo Grove, IL (US). He has made significant contributions to the food industry, particularly in the production of mozzarella cheese. His innovative approach has led to the development of a unique process that enhances the quality and texture of this popular cheese.

Latest Patents

Mark Gurevich holds a patent for a process for producing natural mozzarella cheese. This invention outlines an improved method that begins with a liquid dairy substrate, which is cultured and coagulated. The resulting curd is cut and salted, and can be frozen or refrigerated for later use. When needed, the base curd is ground and treated in a blender to form a partially standardized base curd. This base curd is then cooked in a cooker or cooker/stretcher, where standardization is completed without the use of emulsifying salts. The cheese mass is rapidly cooled, resulting in a firmer mozzarella cheese that is easier to shred. Additionally, starch may be added to enhance moisture binding, contributing to the overall quality of the final product.

Career Highlights

Mark Gurevich is associated with Kraft Foods Holdings, Inc., where he has applied his expertise in dairy processing. His innovative work has not only advanced mozzarella cheese production but has also contributed to the broader field of food technology.

Collaborations

Throughout his career, Mark has collaborated with notable colleagues such as Hiren H. Thakar and David W. Mehnert. These partnerships have fostered a collaborative environment that encourages innovation and the sharing of ideas.

Conclusion

Mark Gurevich's contributions to mozzarella cheese production exemplify the impact of innovation in the food industry. His patented process not only improves the quality of mozzarella cheese but also showcases the importance of research and development in creating better food products.