Mark W Lingle

Title: The Innovations of Mark W. Lingle

Introduction

Mark W. Lingle is an accomplished inventor based in Sarasota, FL. He is known for his innovative contributions to food preservation technology, particularly in the dairy industry. His work has led to advancements that enhance the quality and safety of food products.

Latest Patents

One of Lingle'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, ensuring the product remains safe and fresh.

Career Highlights

Lingle has made significant strides in his career, particularly through his work at Microlife Technigs, Inc. His dedication to improving food safety and quality has positioned him as a key figure in the industry. With a focus on innovative solutions, he continues to contribute to advancements in food preservation.

Collaborations

Lingle has collaborated with notable professionals in his field, including Donald P. Boudreaux and Ebenezer R. Vedamuthu. These partnerships have fostered a collaborative environment that encourages the exchange of ideas and expertise.

Conclusion

Mark W. Lingle's contributions to food preservation technology exemplify the impact of innovation in the dairy industry. His patent for preserving creamed cottage cheese showcases his commitment to enhancing food safety and quality. Through his work, Lingle continues to influence the field and inspire future advancements.