Roland K Kramer

Title: The Innovations of Roland K. Kramer

Introduction

Roland K. Kramer is an accomplished inventor based in Onalaska, Wisconsin. He has made significant contributions to the field of food science, particularly in the production of cultured yeast products. His innovative approach has led to advancements that benefit both human and animal consumption.

Latest Patents

Kramer holds a patent for the "Production of a cultured yeast product from whey permeate." This patent describes a modified cultured yeast product created by combining yeast cream and yeast centrate. The process involves autolyzing the mixture, inactivating it through heating, and optionally drying it. After autolysis, hydrolysis can be performed using acids, alkalis, or enzymes. The yeast cream and yeast centrate are produced by culturing Kluveromyces marxianus or Candida intermedia in whey permeate, followed by the separation of the yeast cream and centrate. The optimal ratio of total solids of cream to total solids of centrate is maintained between about 0.3 and 1.6, with a preferred ratio of about 1:1.

Career Highlights

Kramer is associated with Dmv Usa, Inc., where he applies his expertise in yeast product development. His work has been instrumental in enhancing the nutritional value of yeast products derived from whey permeate.

Collaborations

Kramer has collaborated with notable colleagues such as Rudolf De Boer and Ronald W. McKernan. Their combined efforts have contributed to the advancement of yeast technology and its applications.

Conclusion

Roland K. Kramer is a notable inventor whose work in the production of cultured yeast products has made a significant impact in the food industry. His innovative methods and collaborations continue to influence advancements in this field.