Ann V Durkin

Title: Innovations by Ann V Durkin

Introduction

Ann V Durkin is a notable inventor based in Littleton, Colorado. She has made significant contributions to the food industry, particularly in cheese manufacturing and pizza preparation. With a total of three patents to her name, her work has had a considerable impact on food technology.

Latest Patents

One of her latest patents is a process for making a soft or semi-soft fibrous cheese. This innovative method involves several steps, including pasteurizing milk, acidifying it, coagulating to obtain curd and whey, and then cutting the coagulum to drain the whey. The curd is then heated, kneaded, and stretched until it forms a homogeneous, fibrous mass of cheese. The process also includes shaping the cheese and cooling it in cold brine. Additionally, a food additive can be mixed into the heated cheese to enhance its properties.

Another significant patent by Durkin is a process for preparing a baked pizza. By adding a minor amount of starch to natural mozzarella cheese, she has altered the baking characteristics of the cheese. This innovation allows for a pizza with a partially pre-baked crust to be baked quickly while achieving the desired melting and browning of the cheese.

Career Highlights

Ann V Durkin works at Leprino Foods Company, a leader in the dairy industry. Her role at the company has allowed her to develop and refine her innovative processes, contributing to the advancement of food technology.

Collaborations

Durkin has collaborated with notable coworkers, including Richard L Barz and Richard Lee Barz. Their teamwork has fostered an environment of innovation and creativity within the company.

Conclusion

Ann V Durkin's contributions to the food industry through her patents demonstrate her expertise and innovative spirit. Her work continues to influence cheese manufacturing and pizza preparation, showcasing the importance of innovation in food technology.