Toshikazu Shimada

Title: Innovations in Cheese Production by Toshikazu Shimada

Introduction

Toshikazu Shimada is a notable inventor based in Yamanashi, Japan. He has made significant contributions to the field of food technology, particularly in cheese production. His innovative approach has led to advancements that enhance the efficiency and quality of cheese curd production.

Latest Patents

Shimada holds a patent for a continuous production process of cheese curds. This process involves cooling concentrated milk obtained through ultrafiltration, adjusting its pH to a specific range without coagulation, and adding a milk-coagulating enzyme or lactic acid bacterium starter. The mixture is then quickly heated to a temperature between 25°C and 84°C, resulting in the continuous formation of cheese curds. This method not only streamlines production but also ensures that the cheese has a smooth texture.

Career Highlights

Toshikazu Shimada is associated with Snow Brand Milk Products Co., Ltd., where he applies his expertise in dairy technology. His work has been instrumental in improving production processes within the company, contributing to the overall quality of their dairy products.

Collaborations

Shimada has collaborated with notable colleagues such as Kazuhiko Sagara and Kunio Ueda. Their combined efforts in research and development have further advanced the field of cheese production.

Conclusion

Toshikazu Shimada's innovative contributions to cheese production exemplify the impact of scientific advancements in the food industry. His patented process not only enhances efficiency but also improves the quality of cheese curds, showcasing the importance of innovation in food technology.