Company Filing History:
Years Active: 2012-2021
Title: Innovations of Palatasa Havea: Pioneering Dairy Product Technologies
Introduction
Palatasa Havea is an accomplished inventor based in Palmerston North, New Zealand. With a remarkable portfolio of three patents, he has made significant contributions to the dairy industry through his innovative processes and products. His work is primarily focused on enhancing the quality and functionality of dairy proteins, which has broad implications for food manufacturing.
Latest Patents
One of Palatasa Havea's latest innovations involves the manufacturing of a pasta filata cheese. This inventive process results in a cheese with a moisture content of at least 55% by weight and a solids-non-fat content of up to 45% by weight. A significant feature of this cheese is its high protein content—over 70% of the solids-non-fat are protein, with a substantial portion consisting of casein. Furthermore, he has defined specific mineral content requirements that include a total divalent cation content of about 25 to 75 mMol of divalent cations per 100 g of casein.
In addition to cheese production, Havea has developed a method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI). This process entails providing an aqueous solution containing 15-50% protein concentration at an optimal pH, followed by heat treatment to facilitate protein denaturation under turbulent flow conditions. The resulting modified WPC or WPI is invaluable in the formulation of food and beverages that demand high protein levels without compromising texture.
Career Highlights
Palatasa Havea is affiliated with Fonterra Co-operative Group Limited, where he leverages his expertise to innovate within the dairy sector. His role focuses on research and development, pushing the boundaries of existing dairy technologies and improving product offerings. His advancements not only enhance the nutritional benefits of dairy products but also reflect an ongoing commitment to innovation in food science.
Collaborations
During his tenure, Havea has collaborated with esteemed colleagues such as Peter Gilbert Wiles and Christina Puryer Coker. These partnerships have fostered a creative environment for developing cutting-edge solutions in dairy processing and product formulation, enriching his work and broadening the impact of his inventions.
Conclusion
Palatasa Havea exemplifies the spirit of innovation in the dairy industry. His patents not only showcase his technical expertise but also emphasize the importance of research and collaboration in driving advancements. As he continues to develop innovative processes and improve dairy products, his contributions will undoubtedly leave a lasting mark on the industry.