Randall L Brandsma

Title: Innovations of Randall L Brandsma

Introduction

Randall L Brandsma is an accomplished inventor based in Green Bay, WI (US). He holds a total of 3 patents that showcase his expertise in dairy processing technologies. His innovative approaches have contributed significantly to the field of cheese production and whey protein utilization.

Latest Patents

One of his notable patents is the cheese fractionating process. This method involves using heat and mixing to separate cheese into three distinct phases: a butterfat phase, an aqueous phase, and a cheese product with reduced fat and flavor. The process can be expedited by adding water and utilizing enhanced gravitational forces for effective separation. Additionally, this method can help eliminate undesirable flavor components from cheese or create a dairy spread. Another significant patent involves the microfiltration of skim milk for cheese making and whey proteins. This process combines in-process pH reduction to yield a retentate suitable for cheese making, concentrated to a factor of 7× to 12×. The resulting permeate retains 40 to 80% of the whey protein from the skim milk, which is highly functional and typically devoid of casein.

Career Highlights

Throughout his career, Brandsma has worked with reputable organizations such as Cornell Research Foundation Inc. and Schreiber Foods, Inc. His contributions to these companies have been instrumental in advancing dairy processing techniques.

Collaborations

He has collaborated with notable professionals in the field, including Syed S H Rizvi and Lawrence I Bell. Their combined expertise has further enriched the innovations in dairy technology.

Conclusion

Randall L Brandsma's contributions to dairy processing through his patents and collaborations highlight his significant role as an inventor. His work continues to influence the industry and improve cheese production methods.