Carlos F Gonzales

Title: Innovations by Carlos F. Gonzales in Food Preservation

Introduction

Carlos F. Gonzales is an accomplished inventor based in College Station, TX (US). He has made significant contributions to the field of food preservation, particularly with his innovative methods for enhancing the shelf life of dairy products. His work is characterized by a focus on improving food safety and quality.

Latest Patents

One of Gonzales's notable patents is titled "Method for the preservation of creamed cottage cheese." This patent describes a method of inhibiting mold and psychrotrophic bacteria in creamed cottage cheese. The technique utilizes a mixture of Streptococcus lactis subspecies diacetylacis and Propionibacterium shermanii in the cream dressing or creamed cottage cheese at refrigeration temperatures. This method allows for the use of small volumes of the bacteria that cause the inhibition, thereby enhancing the preservation of the product.

Career Highlights

Gonzales has been associated with Microlife Technigs, Inc., where he has applied his expertise in food science and technology. His innovative approach has led to advancements in the preservation techniques used in the dairy industry. With a total of 1 patent, he has established himself as a key figure in food innovation.

Collaborations

Throughout his career, Gonzales has collaborated with notable professionals in his field, including Donald P. Boudreaux and Mark W. Lingle. These collaborations have contributed to the development of effective preservation methods and have furthered research in food safety.

Conclusion

Carlos F. Gonzales's contributions to food preservation through his innovative methods have made a significant impact on the dairy industry. His work continues to influence practices in food safety and quality enhancement.