Yanping Cao

Title: Yanping Cao: Innovator in Cheddar Cheese Quality Assessment

Introduction

Yanping Cao is a notable inventor based in Beijing, China. He has made significant contributions to the field of food science, particularly in the assessment of cheddar cheese quality. His innovative approach combines statistical analysis with flavor compound identification to enhance the grading process of cheddar cheese.

Latest Patents

Yanping Cao holds a patent for a method titled "Method for judgment of cheddar grade based on identification characteristic flavor composition." This invention outlines a systematic approach to evaluate the quality of cheddar cheese by identifying and analyzing its characteristic flavor compounds. The method involves selecting standard cheddar cheese products of varying grades, extracting volatile flavor compounds, and utilizing a gas phase-sniffing device to identify those with higher flavor intensity. The process culminates in the establishment of a model that accurately judges the quality grade of cheddar cheese based on statistical analysis.

Career Highlights

Yanping Cao is affiliated with Beijing Technology and Business University, where he contributes to research and education in food science. His work not only advances academic knowledge but also has practical applications in the food industry, particularly in improving the quality assessment of dairy products.

Collaborations

Yanping Cao collaborates with colleagues such as Bei Wang and Jing Wang, who contribute to his research endeavors. Their combined expertise enhances the development and application of innovative methods in food quality assessment.

Conclusion

Yanping Cao's contributions to cheddar cheese quality assessment through his patented method exemplify the intersection of innovation and food science. His work has the potential to significantly impact the dairy industry by providing a reliable means of evaluating cheese quality.