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Gary Lee Kerrigan

from Sheboygan, WI
Age ~65
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Also known as:
Gary L Kerrigan, Gary Ngan, Gary Merrigan
Related to:
Jayne M Swiggum, 58
Connected to:
Alicia B Kerrigan, 55Angela C Kerrigan, 45Anna Kerrigan, 55Bridget M Kerrigan, 47Candace M Kerrigan, 36Chris P Kerrigan, 41Cody J Kerrigan, 34Constance R Kerrigan, 76Dawn L Kerrigan, 60Dorothy T Kerrigan, 80

Gary Kerrigan Phones & Addresses

  • Sheboygan, WI
  • Wilson, WI
  • Arlington Hts, IL
  • 4724 Woodland Dr, Laurence, KS 66049 (785) 841-7809
  • Lawrence, KS
  • Danbury, CT
  • Wheeling, IL
  • 3730 Rosewood Ct, Sheboygan, WI 53083 (920) 382-3586

Emails

b***[email protected]

Resumes

Resumes

Gary Kerrigan Photo 1

Director Of Research And Development

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Location:
3730 Rosewood Ct, Sheboygan, WI 53083
Industry:
Food Production
Work:
Winona Foods
Director of Research and Development
Education:
Cadbury College 1993 - 1995
Skills:
General Insurance
Commercial Insurance
Accident Claims
Legal Assistance
Insurance
Gary Kerrigan Photo 2

President And Chief Operations Officer

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Location:
Sheboygan Falls, WI
Industry:
Dairy
Work:
Thiel Cheese & Ingredients
President and Chief Operations Officer
Education:
Cadbury College
University of Wisconsin - Madison
Bachelors, Food Science University of Wisconsin - Madison
Master of Science, Masters, Food Science Depaul University
Master of Business Administration, Masters, Finance
Skills:
Food Industry
Ingredients
Food Processing
Product Development
Haccp
Food Safety
Dairy
Food Science
Dairy Products
Food
Cheese
Gmp
Food Manufacturing
Flavors
Bakery
Gary Kerrigan Photo 3

Gary Kerrigan

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Location:
Sheboygan Falls, WI
Industry:
Food Production
Gary Kerrigan Photo 4

Vice President - Supply Chain At American Dairy Brands

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Position:
Vice President - Supply Chain at American Dairy Brands
Location:
Sheboygan, Wisconsin Area
Industry:
Food Production
Work:
American Dairy Brands
Vice President - Supply Chain
Dairy Farmers of America 1998 - 2010
Plant Manager
Education:
University of Wisconsin-Madison
Gary Kerrigan Photo 5

Gary Kerrigan

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Business Records

Name / Title
Company / Classification
Phones & Addresses
Gary Kerrigan
Manager
Dairy Farmers of America, Inc
Mfg Cheese · Cheese Mfg
802 S St, Plymouth, WI 53073
PO Box 231, Plymouth, WI 53073
(920) 893-7049, (920) 893-1351, (920) 893-7003

Publications

Us Patents

Snack Food Product Method

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US Patent:
6537603, Mar 25, 2003
Filed:
Mar 14, 2001
Appl. No.:
09/808542
Inventors:
Gary L. Kerrigan - Sheboygan WI
Craig J. Schroeder - Springfield MO
Roy A. Barham - Bolivar MO
John J. Strandholm - Plymouth WI
Michael J. Pagel - Plymouth WI
Assignee:
Dairy Farmers of America, Inc. - Kansas City MO
International Classification:
A23G 312
US Classification:
426576, 426 36, 426579, 426582, 426583, 426512, 264221, 264317, 249 61
Abstract:
An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0. 05-5 g/cm , which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch or a resilient rubber mold; after hardening, the resultant products are separated from the starch or rubber mold and packaged.

Method Of Making A Snack Food

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US Patent:
6562393, May 13, 2003
Filed:
Oct 20, 2000
Appl. No.:
09/693421
Inventors:
Gary L. Kerrigan - Sheboygan WI
Craig J. Schroeder - Springfield MO
Roy A. Barham - Bolivar MO
John J. Strandholm - Plymouth WI
Michael J. Pagel - Plymouth WI
Assignee:
Dairy Farmers of America, Inc. - Kansas City MO
International Classification:
A23G 19055
US Classification:
426576, 426579, 426582, 426583, 426 36
Abstract:
An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0. 05-5 g/cm , which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch; after hardening, the resultant products are separated from the starch and packaged.

Natural Cheese Fortification

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US Patent:
20060246180, Nov 2, 2006
Filed:
Apr 27, 2005
Appl. No.:
11/116038
Inventors:
Mostafa Galal - Springfield MO, US
Alan Szczesny - Manitowoc WI, US
Gary Kerrigan - Sheboygan WI, US
International Classification:
A23L 1/30
US Classification:
426074000
Abstract:
Improved natural cheese-making processes are provided which permit substantial nutritional supplementation of the natural cheeses. Conventional cheese-making techniques involving curd formation, curd/whey separation, curd cooking, brining, and packaging are modified by addition of a suitable fortificant normally containing a mixture of vitamins and minerals. Fortificant addition can be carried out prior to or during cooking, as a part of the brining step, and/or during final packaging. Fortificant(s) are preferably added as aqueous dispersions or solutions, which can be directly added to liquid ingredients or sprayed on the curd or final cheese.

Process Of Making A Non-Fat Natural Cheese

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US Patent:
50948733, Mar 10, 1992
Filed:
Jan 11, 1991
Appl. No.:
7/639990
Inventors:
Gary L. Kerrigan - Wheeling IL
Alice A. Heth - Evanston IL
Alan C. Hamann - Northbrook IL
Assignee:
Kraft General Foods, Inc. - Glenview IL
International Classification:
A23C 2000
US Classification:
426582
Abstract:
The present invention is directed to a non-fat natural cheese which is made from a first liquid non-fat milk solids substrate which is made into cheese by various known methods. In the method for making the substrate, a non-fat milk solids source, such as skim milk, is acidified to a pH below the isoelectric point. A blend of the acidified non-fat milk solids source and gum is then prepared. The blend is then subjected to high pressure homogenization to provide a dispersion of the gum in the casein of the non-fat milk solids source. Alternatively, the gum may be dispersed in water and be subjected to high pressure homogenization prior to blending the gum with the acidified skim milk. In this embodiment, only mild low shear mixing is required to provide a dispersion of the gum in the casein of the non-fat milk solids source. The casein/gum dispersion is then combined with a second non-fat milk solids source to provide a non-fat milk solids substrate.

Process And Formulation For Improved Texture And Melt Of Reduced-Fat Cheese Product

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US Patent:
58767703, Mar 2, 1999
Filed:
Jul 9, 1997
Appl. No.:
8/890120
Inventors:
William John Zaikos - Chicago IL
David Webb Mehnert - Antioch IL
Gary Lee Kerrigan - Arlington Heights IL
Assignee:
Kraft Foods, Inc. - Northfield IL
International Classification:
A23C 1916
US Classification:
426 89
Abstract:
The invention generally relates to a reduced-fat cheese product and a method for producing such product. More specifically, this invention relates to reduced-fat, low-fat or fat-free natural shredded cheese products that do not exhibit the characteristics of stickiness and rapid skin formation upon melting which are normally associated with such cheeses. The cheese product of the invention, which has very low levels of fat, provides the taste and mouthfeel associated with full-fat cheeses. The fat content of shredded cheese is minimized by first producing an essentially fat-free natural cheese product and then applying a small amount of fat to the surface of the cheese in its shredded form. The amount of fat added can be controlled according to whether a reduced-fat, low-fat, or fat-free cheese is desired.

Snack Food Product And Method Of Preparing Same

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US Patent:
62353217, May 22, 2001
Filed:
Nov 30, 1999
Appl. No.:
9/450967
Inventors:
Gary L. Kerrigan - Sheboygan WI
Craig J. Schroeder - Springfield MO
Roy A. Barham - Bolivar MO
John J. Strandholm - Plymouth WI
Michael J. Pagel - Plymouth WI
Assignee:
Dairy Farmers of America, Inc. - Kansas City MO
International Classification:
A23G 19055
US Classification:
426 36
Abstract:
An improved snack food product in the form of resilient, molded, self-sustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0. 05-5 g/cm. sup. 2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch; after hardening, the resultant products are separated from the starch and packaged.
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Gary Lee Kerrigan from Sheboygan, WI, age ~65 Get Report