B Bhanu Prasad

Title: B Bhanu Prasad: Innovator in Cheese Technology

Introduction

B Bhanu Prasad is an accomplished inventor based in San Luis Obispo, CA. He has made significant contributions to the field of cheese technology, holding 2 patents that showcase his innovative approach to food science. His work focuses on creating heat-stable cheese products that cater to various culinary needs.

Latest Patents

One of his latest patents is for California cooking cheese, which is designed to remain stable at high temperatures. This cheese contains about 48-55% moisture, 20-22% protein, 300-600 milligrams of calcium per 100 grams, and 18-21% fat, with a pH of about 5.1-5.5. Notably, it does not melt at temperatures below approximately 400°F, making it ideal for various cooking applications. Additionally, he has developed a cheese-making process that involves adding calcium chloride to milk, heating it to about 85°C, and using organic acid to form curd. This process is particularly suited for making Queso Blanco, a popular white cheese.

Career Highlights

B Bhanu Prasad is affiliated with the California Polytechnic State University Foundation, where he continues to advance his research and development in cheese technology. His innovative methods and products have garnered attention in the food industry, contributing to the evolution of cheese-making techniques.

Collaborations

He collaborates with Nana Y Farkye, who is also involved in the field of food science. Their partnership enhances the research and development efforts at their institution.

Conclusion

B Bhanu Prasad's contributions to cheese technology exemplify the intersection of innovation and culinary arts. His patents and ongoing research continue to influence the food industry positively.