Patents by Inventor Colm D. Everard

Colm D. Everard has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Method of improving cheese quality
    Patent number: 7880881
    Abstract: A method is provided for improving the quality of cheese produced from a curd and whey mixture. The method comprises the steps of monitoring the curd and whey mixture during syneresis processing to collect color data, comparing the color data to a predetermined standard and terminating syneresis when the color meets the predetermined standard or, alternatively, analyzing the color data obtained to generate kinetic parameters that can be used to predict the end point of syneresis to improve control of curd moisture content.
    Type: Grant
    Filed: April 24, 2007
    Date of Patent: February 1, 2011
    Assignee: University of Kentucky Research Foundation
    Inventors: Colm D. Everard, Donal J. O'Callaghan, Colm P. O'Donnell, Colleen C. Fagan, Manuel Castillo, Frederick Alan Payne
  • Method of improving cheese quality
    Publication number: 20080270063
    Abstract: A method is provided for improving the quality of cheese produced from a curd and whey mixture. The method comprises the steps of monitoring the curd and whey mixture during syneresis processing to collect color data, comparing the color data to a predetermined standard and terminating syneresis when the color meets the predetermined standard or, alternatively, analyzing the color data obtained to generate kinetic parameters that can be used to predict the end point of syneresis to improve control of curd moisture content.
    Type: Application
    Filed: April 24, 2007
    Publication date: October 30, 2008
    Inventors: Colm D. Everard, Donal J. O'Callaghan, Colm P. O'Donnell, Colleen C. Fagan, Manuel Castillo, Frederick Alan Payne