Shu Guang Cheng

Title: The Innovations of Shu Guang Cheng: Revolutionizing Cream Cheese Production

Introduction

Shu Guang Cheng, an inventive mind based in Arlington Heights, IL, has made a notable contribution to the dairy industry through his innovative methods in cheese manufacturing. With a focus on creating a unique cream cheese product, his work remains significant for both consumers and manufacturers alike.

Latest Patents

Cheng holds a patent for the "Method for Manufacture of a Brick Cream Cheese Product." This innovative method involves processing cream cheese at a temperature between approximately 160°F and 170°F before packaging it into rectangular brick-type containers. Following this, the cream cheese undergoes a two-hour cooling phase, reducing its temperature to below 100°F, and is further cooled to between 45°F and 50°F within 48 hours. This careful temperature management is crucial for maintaining the quality and texture of the cream cheese product.

Career Highlights

Shu Guang Cheng is associated with Kraft Foods, Inc., a leading company in the food and beverage sector. His work at Kraft Foods has not only contributed to the success of the company but also has had a lasting impact on the cream cheese market.

Collaborations

Throughout his career, Cheng has collaborated with esteemed colleagues including Zohar M Merchant and Lynn Ann Frye. These partnerships reflect the dynamic and collaborative nature of innovation in the food industry, allowing for the sharing of ideas and expertise that enhance product development.

Conclusion

In summary, Shu Guang Cheng exemplifies the fusion of innovation and practicality within the food manufacturing realm. His patented method for manufacturing brick cream cheese remains a testament to his ingenuity and dedication to improving food products, all while contributing to the reputation of Kraft Foods, Inc. His achievements inspire future inventors and food technologists to keep pushing the boundaries of what is possible in product development.