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John J Jaeggi

from Brooklyn, WI
Age ~62
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Also known as:
John D Jaeggi
Related to:
Michael JaeggiMelissa Hughes, 53Jeffrey J Jaeggi, 29D Jaeggi, 61Rita A Robinson, 39Diane C Jaeggi, 61Caroline M Jaeggi, 52Melissa M Jaeggi, 53Timothy P Robinson, 65
Connected to:
Christopher S Jaeggi, 38Jacob A Jaeggli, 46Mia L Jaeggli, 45Kimberly A Jaegle, 61Alma B Jaegly, 101Heather M Jaehn, 54Lacie Jaehn, 51Blaine K Jaehnig, 54Eric Jaehnig, 48Milton C Jaehnig, 78

John Jaeggi Phones & Addresses

  • Brooklyn, WI
  • Madison, WI
  • Juda, WI
  • N8585 County Road E, Brooklyn, WI 53521 (608) 317-7675

Work

Company: Wisconsin center for dairy research Position: Researcher

Education

Degree: High school graduate or higher

Industries

Research

Resumes

Resumes

John Jaeggi Photo 1

Researcher

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Location:
n8585 County Rd east, Brooklyn, WI
Industry:
Research
Work:
Wisconsin Center For Dairy Research
Researcher

Publications

Us Patents

Low-Fat And Fat-Free Cheese With Improved Properties

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US Patent:
20090068311, Mar 12, 2009
Filed:
Apr 16, 2008
Appl. No.:
12/104142
Inventors:
John A. Lucey - Madison WI, US
Ciara A. Brickley - Cork County, IE
Mark E. Johnson - Madison WI, US
John A. Jaeggi - Brooklyn WI, US
Eileen Merlini Salim - Madison WI, US
International Classification:
A23C 19/00
US Classification:
426 39, 426582
Abstract:
The present invention provides compositions and methods for preparing cheese with low fat content and with improved texture, color and baking properties. The compositions and methods of the invention include acidification of the cheese base and the addition of glycerides to manufacture processed or heated curd cheese with improved properties such as texture, stickiness, color and baking properties.

Method To Reduce Sodium Content In Processed Foods Using Naturally Brewed Soy Sauce And Other Flavor Enhancers And Resulting Reduced-Sodium Food Product

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US Patent:
20130260002, Oct 3, 2013
Filed:
Mar 13, 2013
Appl. No.:
13/799660
Inventors:
Takuya Sato - Verona WI, US
John J. Jaeggi - Brooklyn WI, US
Assignee:
Kikkoman USA R & D Laboratory, Inc. - Walworth WI
Wisconsin Alumni Research Foundation - Madison WI
International Classification:
A23L 1/238
US Classification:
426549, 426649, 426582, 426641
Abstract:
Described is a method of making a reduced-sodium food product and the resulting food product itself. In the method, a corresponding full-sodium food product is designated as containing 100% sodium from NaCl. The method includes the steps of preparing a food product using no more than about 50 wt % NaCl from flake salt as compared to the corresponding full-sodium food product and up to 45 wt % NaCl provided from soy sauce or natural flavor enhancer as compared to the corresponding full-sodium food product. The result is a reduced-sodium food product that is at least 5 wt % reduced in NaCl as compared to the full-sodium food product.

Amazon

Trip Tracker: The Terrific Take-It-With-You Travel Journal (Rand Mcnally)

Trip Tracker: The Terrific Take-it-with-you Travel Journal (Rand McNally)

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Rand McNally Trip Tracker: The Terrific Take-it-with-you Travel Journal. Brought to you by The Rand McNally for Kids Team.
Author

Brian Doherty, Kendra Ensor, Jennifer Herrick, Jim Hernandez, Chris Jaeggi, John Johnson, Kendra Olvany, David Van Dusen, Christopher Land, Kristy McGill

Binding

Paperback

Publisher

Rand McNally & Company

ISBN #

0528838555

EAN Code

9780528838552

ISBN #

1

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John J Jaeggi from Brooklyn, WI, age ~62 Get Report