Michael Jiu Wai Hii

Title: Michael Jiu Wai Hii: Innovator in Dairy Product Processing

Introduction

Michael Jiu Wai Hii is a notable inventor based in Palmerston North, New Zealand. He has made significant contributions to the field of dairy product processing, particularly through his innovative methods for preparing modified whey protein concentrates and isolates.

Latest Patents

Hii holds a patent for a method of preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI). This patent describes a process that involves providing an aqueous WPC or WPI solution with a protein concentration of 15-50% (w/v) at a pH of 4.7-8.5. The method includes heat treating the solution to more than 50 degrees Celsius under conditions of turbulent flow, allowing for protein denaturation. The heat-treated material can then be promptly transferred to a drier or mixed with other ingredients. This innovative approach ensures that the modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.

Career Highlights

Michael Jiu Wai Hii is associated with Fonterra Co-Operative Group Limited, a leading dairy company. His work focuses on enhancing the quality and functionality of dairy products through innovative processing techniques. Hii's expertise in dairy science has positioned him as a valuable asset in the industry.

Collaborations

Some of Hii's coworkers include Peter Gilbert Wiles and Palatasa Havea. Their collaborative efforts contribute to the advancement of dairy technology and innovation within their organization.

Conclusion

Michael Jiu Wai Hii's contributions to dairy product processing exemplify the importance of innovation in the food industry. His patented methods for preparing modified whey protein concentrates and isolates highlight his commitment to improving product quality and functionality.