Michael Robert Fournier

Title: Michael Robert Fournier: Innovator in Mozzarella Cheese Production

Introduction

Michael Robert Fournier is an accomplished inventor based in Chicago, IL (US). He is known for his innovative contributions to the food industry, particularly in the production of mozzarella cheese. His work has led to advancements that improve the quality and efficiency of cheese manufacturing.

Latest Patents

Fournier holds a patent for a process for producing natural mozzarella cheese. This improved method begins with a liquid dairy substrate that is cultured and coagulated. The resulting curd is cut and salted, and can be frozen or refrigerated for later use. When needed, the stored 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 to produce mozzarella cheese, and in a preferred embodiment, starch is added to enhance the texture and shreddability of the final product.

Career Highlights

Fournier is associated with Kraft Foods Holdings, Inc., where he has made significant contributions to the development of food processing techniques. His innovative approach to mozzarella cheese production showcases his expertise in the field.

Collaborations

Fournier has worked alongside notable colleagues such as Hiren H Thakar and David W Mehnert. Their collaborative efforts have contributed to advancements in food technology and product development.

Conclusion

Michael Robert Fournier's innovative process for mozzarella cheese production exemplifies his commitment to improving food manufacturing techniques. His contributions have the potential to enhance the quality of mozzarella cheese enjoyed by consumers today.