Company Filing History:
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Years Active: 1990-2001
Title: Innovations in Cheese Production by Susan P Monckton
Introduction
Susan P Monckton is an accomplished inventor based in Glen Ellyn, IL (US). She has made significant contributions to the field of food technology, particularly in cheese production. With a total of 4 patents to her name, her work has paved the way for innovative methods in the dairy industry.
Latest Patents
Monckton's latest patents include a method for the continuous manufacture of process cheese. This innovative process allows for the production of cheese directly from milk in a short period of time. The method involves treating pasteurized milk with lactic acid to create an acidified milk product. This product is then subjected to ultrafiltration, resulting in a concentrated retentate that is further processed to create a precheese. The final product is similar in flavor and texture to conventional process cheeses and is ready for immediate packaging without the need for a separate curing step.
Another notable patent focuses on the manufacture of low-fat cheese from skim milk. In this method, the fat level of the milk is adjusted to less than 1 percent. The low-fat milk undergoes membrane treatment, followed by the addition of a lactic acid-producing culture and a coagulating enzyme. The retentate is then fermented and evaporated to produce a low-fat cheese with at least 50 percent solids.
Career Highlights
Throughout her career, Monckton has worked with prominent companies in the food industry, including Kraft General Foods, Inc. and Kraft Foods, Inc. Her experience in these organizations has contributed to her expertise in food technology and innovation.
Collaborations
Monckton has collaborated with notable professionals in her field, including Gary W Trecker and Brent K Pope. These collaborations have further enhanced her research and development efforts in cheese production.
Conclusion
Susan P Monckton's innovative approaches to cheese manufacturing have significantly impacted the dairy industry. Her patents reflect her dedication to improving food technology and her contributions continue to influence the field.