Raj G Narasimmon

Title: Innovations in Cheese Production by Raj G Narasimmon

Introduction

Raj G Narasimmon is an accomplished inventor based in Green Bay, WI (US). He has made significant contributions to the food industry, particularly in cheese production. His innovative approach has led to the development of a unique cheese product with improved melt properties.

Latest Patents

Raj G Narasimmon holds a patent for "Cheese with improved melt properties and methods of producing same." This invention discloses a cheese that contains high levels of whey proteins and is free of emulsifying agents while still maintaining excellent melt properties. The cheese can be made from 100% ultrafiltered (UF) cheese or a blend of UF and conventional cheese. The preferred process involves heating the cheese to a temperature above 125°F and below 165°F, mixing it without emulsifying agents, and using low levels of shear before rapidly cooling the mixture. This innovative cheese can be produced in various fat levels and has been shown to achieve a Schreiber melt test score of 3 or above, with a Mettler melt temperature of less than 200°F.

Career Highlights

Raj G Narasimmon is currently employed at Schreiber Foods, Inc., where he continues to innovate in the field of cheese production. His work has not only advanced the quality of cheese products but has also contributed to the efficiency of production methods.

Collaborations

Throughout his career, Raj has collaborated with notable colleagues, including Jeng-Jung Yee and Lawrence I Bell. These partnerships have fostered a creative environment that encourages the development of groundbreaking food technologies.

Conclusion

Raj G Narasimmon's contributions to cheese production exemplify the impact of innovation in the food industry. His patented methods and collaborative efforts continue to enhance the quality and variety of cheese available to consumers.