Mark Kijowski

Title: Innovations of Mark Kijowski in Dairy Product Development

Introduction

Mark Kijowski is an accomplished inventor based in Chicago, IL, known for his significant contributions to the dairy industry. With a total of four patents to his name, Kijowski has focused on enhancing cheese products through innovative processes that incorporate whey protein.

Latest Patents

Kijowski's latest patents include a process for incorporating whey protein into cheese. This invention provides methods for creating a stable cheese product that is supplemented with functionally enhanced whey protein, particularly in cream cheese. The process involves exposing cheese curds or dairy liquids containing whey protein to controlled heat treatment and/or high shear rates. Another notable patent is the method of manufacturing cream cheese products, which utilizes frozen concentrated milkfat. This method involves comminuting and mixing frozen concentrated milkfat with a dairy fluid before melting, resulting in a cream cheese mix that is fermented, separated from whey, and packaged to ensure excellent keeping quality without oxidized off flavors.

Career Highlights

Throughout his career, Kijowski has worked with prominent companies such as Kraft Foods, Inc. and Kraft Foods Holdings, Inc. His experience in these organizations has allowed him to develop and refine his innovative approaches to dairy product manufacturing.

Collaborations

Kijowski has collaborated with notable individuals in the industry, including Stephen P. Lombardo and Clinton Kent. These partnerships have contributed to the advancement of his inventions and the successful implementation of his patented processes.

Conclusion

Mark Kijowski's innovative work in the dairy sector, particularly in the development of cream cheese products, showcases his expertise and commitment to enhancing food quality. His patents reflect a deep understanding of dairy science and a dedication to improving consumer products.