Catherine Gerardine Stanton

Title: Catherine Gerardine Stanton: Innovator in Probiotic Cheese Manufacturing

Introduction

Catherine Gerardine Stanton is a notable inventor based in Kilworth, Ireland. She has made significant contributions to the field of food technology, particularly in the development of probiotic cheese. Her innovative approach has the potential to enhance the nutritional value of cheese products.

Latest Patents

Stanton holds a patent for a process for the manufacture of probiotic cheese. This process involves adding a 0.0-5.5% inoculum of a non-pathogenic, acid and bile-tolerant strain to cheese milk. The strain is capable of growing during the ripening phase to a level of 10 cfu/g or greater. Remarkably, these strains proliferate to high cell numbers in the cheese over eight months of ripening, even when added at a relatively low inoculum. The presence of these strains has negligible effects on the cheese's composition, flavor, and aroma. Stanton's patent represents a significant advancement in cheese production.

Career Highlights

Throughout her career, Stanton has worked with prominent organizations such as Enterprise Ireland and Teagasc, the Agriculture and Food Development Authority. Her work has focused on improving food products and ensuring they meet health standards. Stanton's expertise in food technology has positioned her as a leader in her field.

Collaborations

Stanton has collaborated with notable individuals in her field, including Reynolds Paul Ross and Gerald Francis Fitzgerald. These collaborations have contributed to her innovative research and development efforts.

Conclusion

Catherine Gerardine Stanton is a pioneering inventor whose work in probiotic cheese manufacturing showcases her commitment to advancing food technology. Her contributions have the potential to influence the dairy industry positively.