Peter Bernegger
Script error: No such module "AfC submission catcheck".Peter Bernegger graduated from Ripon College with honors in Economics. He also took advanced classes at King's College in London, England. Upon graduating he spent many years in the food industry in different capacities. Over that time he was the co-inventor on a patent for producing milk in a solid form. It uses a unique method whereby the solids of liquid milk are concentrated by seven times. The thickness is consistent with that of cream cheese. The end product can be easily reconstituted to drinking milk, or used to dramatically increase the yields of cheese making. Almost every type of dairy product has been successfully made from the invention including but not limited to yogurt, mozzarella cheese, parmesan cheese, cheddar cheese, processed cheese, processed cheese foods and whole liquid milk. Bernegger also co-invented a pressurized drying method which can dry a wet material from a very high moisture level down to a stable powder with low water activity in 1 second. The system runs on a continuous basis. The other unique part of the invention is there are no moving parts in the system. Tests were successfully conducted on jellyfish, pressed grapes, meat, fish, fish skins, corn, herbs and sludge among many others.
References[edit]
Gelatin US Patent Office No. US20080175976A1; Dryer US Patent Office No. US20070234589A1.
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