Sylvia Irene Crawford

Title: Sylvia Irene Crawford: Innovator in Low-Fat Cheese Manufacturing

Introduction

Sylvia Irene Crawford is a notable inventor based in DesPlaines, IL (US). She has made significant contributions to the food industry, particularly in the development of low-fat natural cheese. With a total of 2 patents, her work has garnered attention for its innovative approach to cheese manufacturing.

Latest Patents

Crawford's latest patents focus on a method for the manufacture of low-fat natural cheese. This process involves using skim milk or skim milk cheese as the primary ingredient. In one embodiment, a gel-forming fat mimetic is added to the skim milk to create a cheese substrate. The gel-forming fat mimetic can be gelled in situ, allowing for a more efficient production process. The cheese substrate undergoes a cheese-making procedure to produce a cheese curd, which is then cured to create a low-fat skim milk cheese. The final product is a homogeneous cheese mass that is packaged for consumer use.

Career Highlights

Crawford is currently employed at Kraft Foods, Inc., where she continues to innovate in the field of food technology. Her work has not only contributed to the company's product offerings but has also advanced the understanding of low-fat cheese production.

Collaborations

Some of her notable coworkers include Mark S Miller and Kevin J Surber, who have collaborated with her on various projects within the company.

Conclusion

Sylvia Irene Crawford's contributions to the food industry, particularly in low-fat cheese manufacturing, highlight her innovative spirit and dedication to improving food products. Her patents reflect a commitment to creating healthier options for consumers.