Person

Kraft, James L.

Occupation
Food scientist

Summary

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.

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See also

Rosanne Walker

Created: 25 May 2001, Last modified: 25 May 2006

EOAS ID: biogs/P003697b.htm

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