Kraft, James L.

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Food scientist

James L. Kraft, a Canadian in Chicago, obtained a patent in 1916 for a method of processing cheese with heat and emulsifying salts by which ripening was terminated, spoilage prevented, and the fat emulsified so that it did not bleed in hot weather. In 1925 Fred Walker, a Melbourne food processor, secured an agreement with Kraft for the manufacture of Kraft cheese in Australia, with Kraft supplying the technical background.

Online Sources

See Also

Academy of Technological Sciences and Engineering, Technology in Australia 1788-1988, Online edn, Australian Science and Technology Heritage Centre, Melbourne, 3 May 2000, http://www.austehc.unimelb.edu.au/tia/scripts/tia-dynindex.php3?EID=P003697. [ Details ]

Structure based on ISAAR(CPF) - click here for an explanation of the fields.

Prepared by: Rosanne Walker
Created: 25 May 2001
Modified: 25 May 2006

Published by The University of Melbourne eScholarship Research Centre on ASAPWeb, 1994 - 2007
Originally published 1994-1999 by Australian Science Archives Project, 1999-2006 by the Australian Science and Technology Heritage Centre
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Updated: 26 February 2007
http://www.asap.unimelb.edu.au/bsparcs/biogs/P003697b.htm

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