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Title: The Innovative Contributions of Manuel Castillo
Introduction
Manuel Castillo, a dedicated inventor based in Lexington, KY, has made significant strides in the field of cheese making through his innovative patented methods. With a total of two patents, Castillo has focused on improving the quality of cheese produced from milk batches, addressing critical aspects of the cheese making process.
Latest Patents
Castillo's most recent patents include an online, continuous sensor and method for curd moisture content control in cheese making. This method enhances cheese quality by using a light beam from an incident light source that impinges upon the milk batch's surface. During the coagulation process, light backscatter is optically detected and correlated to determine the optimum cutting time for the milk coagulum. Another key aspect includes detecting light backscattered from the curd and whey mixture during the syneresis process, enabling the correlation of various factors such as milk protein percentage, fat percentage, and curd moisture content.
Additionally, Castillo has developed a method for improving cheese quality by monitoring the curd and whey mixture during the syneresis processing. This method involves collecting color data, comparing it to a predetermined standard, and determining the endpoint of syneresis to enhance curd moisture control.
Career Highlights
Castillo has lent his expertise at respected institutions, such as the University of Kentucky Research Foundation and University College Dublin, National University of Ireland. His contributions in these roles illustrate his commitment to advancing food technology and refining traditional processes, particularly in cheese production.
Collaborations
Throughout his career, Manuel Castillo has worked alongside notable colleagues including Colm P O'Donnell and Donal J O'Callaghan. These collaborations have likely provided valuable insights and fostered innovation in the development of his patented methods.
Conclusion
Manuel Castillo’s innovative approaches to cheese making reflect his dedication to enhancing food quality through technology. His patents not only signify his contributions to the industry but also exemplify the potential for continuous improvement in traditional food production methods. Through his work, Castillo sets a precedent for future innovations in the field.