Ryoichi Sueyasu

Title: Ryoichi Sueyasu: Innovator in Cheese Production

Introduction

Ryoichi Sueyasu is a notable inventor based in Yamanashi, Japan. He has made significant contributions to the field of food technology, particularly in cheese production. With a total of 3 patents to his name, his work focuses on innovative methods for creating cheese-type foods and aged cheeses.

Latest Patents

Sueyasu's latest patents include methods for producing cheese-type food and aged-type cheese. One of his methods involves producing cheese-type food from powdered milk, which is prepared by ultrafiltrating milk, adjusting the pH to 5.0-5.8, and then spray-drying it. This mixture is subsequently heated and melted with the addition of emulsifying salts. Another patent details a method for producing aged-type cheese by ripening green cheese processed from powdered milk, which includes adding a lactic-acid bacteria starter to ultrafiltrated milk. Additionally, he has developed processes for the production of cheese curd and cheese containing whey, focusing on the efficient utilization of whey protein as a by-product of cheese production.

Career Highlights

Ryoichi Sueyasu is currently employed at Snow Brand Milk Products Co., Ltd. His work at this company has allowed him to apply his innovative ideas in a practical setting, contributing to advancements in cheese production techniques.

Collaborations

Sueyasu has collaborated with notable coworkers, including Kazuhiko Sagara and Mayumi Watanabe. Their teamwork has fostered an environment of innovation and creativity in the field of food technology.

Conclusion

Ryoichi Sueyasu's contributions to cheese production through his patented methods highlight his role as an influential inventor in the food industry. His innovative approaches continue to shape the way cheese is produced, ensuring quality and efficiency in the process.