P003697
revised
AU-VU:EOAS
Encyclopedia of Australian Science and Innovation
All key entry types: Awards; Concepts; Corporate Bodies (Organisations); Cultural Artefacts; People; etc
These key entries are listed separately below with other indexes and lists.
English
AACR2
Anglo-American Cataloguing Rules
Person
created
2001-05-25
human
Rosanne Walker
updated
2025-11-05
human
https://www.eoas.info/biogs/P003697b.htm
person
Kraft
James L.
AACR2
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.
Kraft, James L.
Trove
'Kraft, James L.', in Encyclopedia of Australian Science and Innovation, Centre for Transformative Innovation, Swinburne University of Technology
Kraft, James L.
Swinburne University of Technology, Centre for Transformative Innovation
Encyclopedia of Australian Science and Innovation
Resource: Technology in Australia 1788-1988
Academy of Technological Sciences and Engineering
Technology in Australia 1788-1988
Online
Melbourne
Australian Science and Technology Heritage Centre
2000