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Title: Colette C Fagan: A Pioneer in Cheese Production Technology
Introduction
Colette C Fagan, an innovative inventor based in Glasnevin, Ireland, has made significant contributions to the field of cheese production. With a focus on improving quality through advanced technology, Fagan has developed a unique method that enhances the cheese-making process.
Latest Patents
Fagan holds a patent for an "Online, continuous sensor and method for curd moisture content control in cheese making." This invention provides a sophisticated method for enhancing the quality of cheese produced from a milk batch. By utilizing a light beam from an incident light source that impinges onto the surface of the milk, the method involves detecting light backscatter during the coagulation process. This detection is correlated to identify the optimum cutting time for the milk coagulum. Additionally, it analyzes light backscatter during the syneresis process to determine the ideal syneresis endpoint. The patent correlates the data obtained to various parameters, including milk protein percentage, fat percentage, total solids content, processing temperature, and final curd yield.
Career Highlights
Colette C Fagan has held notable positions in several prestigious institutions throughout her career. She has been associated with University College Dublin and the National University of Ireland, where she contributed to research focused on dairy technologies. Fagan has also worked with the University of Kentucky Research Foundation, further expanding her expertise in the field.
Collaborations
In her journey of innovation, Fagan has collaborated with esteemed professionals, including Manuel Castillo and Colm P O'Donnell. These collaborations have fostered an environment of shared knowledge and have greatly influenced her research endeavors in cheese production technology.
Conclusion
Colette C Fagan stands as a noteworthy inventor dedicated to advancing the cheese-making industry through her innovative methods. Her patented technology not only reflects her deep understanding of dairy science but also her commitment to enhancing food quality. Through her collaborations and research, Fagan continues to pave the way for further innovations in dairy production.