Ronald W McKernan

Title: The Innovations of Ronald W McKernan

Introduction

Ronald W McKernan is an accomplished inventor based in Whitehall, WI (US). 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 the development of a unique method that benefits both human and animal consumption.

Latest Patents

McKernan holds a patent for the "Production of a cultured yeast product from whey permeate, yeast cream." 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 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

McKernan is currently associated with Dmv Usa, Inc., where he continues to innovate in the field of yeast production. His work has not only advanced the understanding of yeast products but has also opened new avenues for their application in various industries.

Collaborations

Throughout his career, McKernan has collaborated with notable colleagues such as Rudolf De Boer and Roland K Kramer. These partnerships have contributed to the successful development and implementation of his innovative ideas.

Conclusion

Ronald W McKernan's contributions to the field of cultured yeast products exemplify the impact of innovation in food science. His patented methods and collaborative efforts continue to influence the industry positively.