Nana Y Farkye is an accomplished inventor based in San Luis Obispo, California. She has made significant contributions to the field of cheese production, holding a total of 3 patents. Her innovative approaches have led to the development of unique cheese products that cater to specific culinary needs.

Latest Patents

Among her latest patents is the "Melt-controlled cheese and process of making." This patent describes a method for creating melt-controlled cheese that combines curd produced by adding acid to hot milk with curd from rennet coagulation. The resulting cheese has a taste and texture similar to natural cheese while possessing desirable melting properties. Another notable patent is for "California cooking cheese," which is a heat-stable cheese containing about 48-55% moisture, 20-22% protein, and 18-21% fat. This cheese does not melt at temperatures below approximately 400°F, making it versatile for various cooking applications.

Career Highlights

Nana has worked with reputable institutions, including the California Polytechnic State University Foundation and the California Polytechnic State University Corporation. Her work in these organizations has allowed her to further her research and development in cheese technology.

Collaborations

Throughout her career, Nana has collaborated with notable individuals such as B Bhanu Prasad and Frank Lee. These partnerships have contributed to her innovative projects and advancements in cheese production.

Conclusion

Nana Y Farkye's contributions to the cheese industry through her patents and collaborations highlight her role as a leading inventor in this field. Her innovative methods and products continue to influence culinary practices and cheese production techniques.

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