Michael V Arbige

Michael V Arbige is a notable inventor based in Bensalem, PA (US). He has made significant contributions to the field of enzyme technology, particularly in the dairy industry. With a total of 3 patents to his name, Arbige's work focuses on enhancing cheese production processes through innovative methods.

Latest Patents

One of Arbige's latest patents is titled "Preferential entrainment of enzymes in cheese curds." This invention relates to a novel method for preferentially entraining a lipase or protease into cheese curds during the curd-making process. By selecting or forming an insoluble enzyme particle size of at least about 0.20 microns, the method ensures that the enzyme is substantially entrained in the curd, leading to a significant reduction in enzyme loss in the whey without the need for additional complexing or immobilizing agents. Another important patent is for a "Lipolytic enzyme derived from an Aspergillus microorganism." This invention describes a novel lipolytic enzyme that allows cheese to age faster without rancidity when used in low concentrations.

Career Highlights

Michael V Arbige has been associated with Genencor, Inc., where he has applied his expertise in enzyme technology to develop innovative solutions for the dairy industry. His work has contributed to advancements in cheese production, making processes more efficient and effective.

Collaborations

Arbige has collaborated with notable colleagues, including Clifford E Neubeck and Scott C Silver, to further enhance the research and development of enzyme applications in food technology.

Conclusion

Michael V Arbige's contributions to enzyme technology, particularly in cheese production, highlight his innovative spirit and dedication to improving food processing methods. His patents reflect a commitment to advancing the dairy industry through scientific research and practical applications.