Xin Lu

Title: Innovations in Processed Cheese: The Contributions of Inventor Xin Lu

Introduction

Xin Lu, an accomplished inventor based in Zhejiang, China, has made significant strides in the food processing industry. With a keen focus on enhancing the quality of dairy products, Lu is credited with one patent that introduces an innovative method for improving the flavor profile of processed cheese.

Latest Patents

Xin Lu holds a patent titled "Method for Moderately Increasing Content of Dimethyl Disulfide in Casein-Containing Processed Cheese." This pioneering method involves several intricate steps, beginning with the utilization of cheese powder and the addition of chymosin for enzymolysis. Following enzymolysis, the modified cheese powder undergoes puffing and drying processes. The procedure continues with the careful adjustment of pH, the introduction of papain for further enzymolysis, and the mixing of various ingredients such as butter, skimmed milk powder, and fructo-oligosaccharides. Finally, the result is subjected to heat treatment, leading to a novel type of processed cheese with an enhanced flavor.

Career Highlights

Xin Lu is affiliated with Zhejiang University, a prestigious institution known for its contributions to research and development. Throughout her career, Lu has demonstrated a strong commitment to advancing food technology through innovative research and practical applications. Her extensive work in dairy processing reflects a deep understanding of enzymatic reactions and their effects on food products.

Collaborations

In her journey of innovation, Xin Lu collaborates with esteemed colleagues such as Gongnian Xiao and Kewei Cheng. Together, they strive to push the boundaries of food science, enhancing the sensory attributes of dairy products and ensuring the industry's progression.

Conclusion

Xin Lu's invention exemplifies the vital role that innovation plays in the food industry. Her method for increasing the content of dimethyl disulfide in processed cheese is a testament to her expertise and dedication. As she continues her work at Zhejiang University, the possibilities for future advancements in dairy processing remain bright, paving the way for new flavors and improved products in the market.