Company Filing History:
1 out of 3 
1 out of 5 
1 out of 1 Years Active: 1982-1996
Title: Rudolf De Boer: Innovator in Dairy Science
Introduction
Rudolf De Boer is a notable inventor based in Wageningen, Netherlands. He has made significant contributions to the field of dairy science, particularly in the production of cultured yeast products and milk proteins. With a total of 3 patents to his name, De Boer has demonstrated a commitment to advancing food technology.
Latest Patents
One of De Boer's latest patents involves the production of a cultured yeast product from whey permeate. This innovative process combines yeast cream and yeast centrate to create a modified cultured yeast product suitable for both human and animal consumption. The method includes autolyzing the mixture, inactivating it through heating, and optionally drying it. Additionally, hydrolysis may 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 separation.
Another significant patent focuses on a continuous method for dissolving milk proteins containing casein. This method involves passing milk proteins along with solubilizers and water through a closed reaction chamber using a positive displacement pump. The mixture is subjected to shearing forces, resulting in a solution with a dry solids content ranging from 20% to 70% by weight. The solution can be removed as liquid jets, which are then dried to form endless threads or films.
Career Highlights
Throughout his career, Rudolf De Boer has worked with esteemed organizations such as the Dutch Institute for Dairy Research (NIZO) and the Foundation for Dairy Research. His work has significantly impacted the dairy industry, particularly in the development of innovative products and processes.
Collaborations
De Boer has collaborated with notable colleagues, including Johannes E Schaap and Paulus F Nooy. These partnerships have contributed to the advancement of dairy science and technology.
Conclusion
Rudolf De Boer is a distinguished inventor whose work in dairy science has led to innovative solutions in food technology. His patents reflect a deep understanding of the complexities of dairy production and a commitment to improving food quality.