Michael Anthony Hyde

Title: Michael Anthony Hyde: Innovator in Dairy Products

Introduction

Michael Anthony Hyde is a notable inventor based in Wheeling, IL (US). He has made significant contributions to the dairy industry, particularly in the development of innovative milk and cheese products. With a total of 4 patents to his name, Hyde's work has had a lasting impact on food technology.

Latest Patents

Hyde's latest patents include a groundbreaking invention for non-gelling milk concentrates. This concentrated milk is derived from a dairy liquid and features reduced calcium levels, achieving a concentration of about 3.5 times or greater compared to the original dairy liquid. Importantly, the concentrated milk remains stable and does not gel during prolonged refrigeration storage, enhancing its protein functionality. Another significant patent involves a method for preparing cheese products and process cheese bases. This method combines concentrated milk powders with sodium chloride, milk fat, and water, resulting in a homogeneous product that can be used as a substitute for natural cheese.

Career Highlights

Throughout his career, Hyde has worked with prominent companies such as Kraft Foods Holdings, Inc. and Kraft Foods, Inc. His experience in these organizations has allowed him to refine his skills and contribute to the advancement of dairy product innovations.

Collaborations

Hyde has collaborated with talented individuals in the industry, including Lisa M Carruthers and John James McGeown. These partnerships have fostered a creative environment that has led to the development of his innovative patents.

Conclusion

Michael Anthony Hyde's contributions to the dairy industry through his patents and collaborations highlight his role as a key innovator. His work continues to influence the production and functionality of dairy products, showcasing the importance of innovation in food technology.