Malireddy S Reddy

US Patent:

39987000, Dec 21, 1976

Filed:

Aug 27, 1975

Appl. No.:

5/608094

Inventors:

George W. Reinbold - Wheat Ridge CO
Malireddy S. Reddy - Thornton CO

Assignee:

Leprino Cheese Co. - Denver CO

International Classification:

C12K 300

US Classification:

195 96

Abstract:

Bulk starters having optimized ratios of coccus (Streptococcus thermophilus) to rod (lactobacilli) bacteria are prepared in a whey-based culture medium characterized by defined proportions of acid-whey solids to sweet-whey solids, the sweet-whey preferably being partially delactosed whey. The medium and method are particularly adapted for use in manufacturing pasta filata cheeses.

US Patent:

48063681, Feb 21, 1989

Filed:

Sep 16, 1987

Appl. No.:

7/097061

Inventors:

Malireddy S. Reddy - Aurora CO

International Classification:

A23C 912

US Classification:

426 61

Abstract:

Dietary fiber based tablets with Lactobacillus acidophilus and/or Bifidobacterium bifidus, Leuconostoc citrovorum and Propionibacterium shermanii, are prepared. To enhance the viability of L. acidophilus in the tablets, a combination of amino acid L-cystine, vitamin-C and vitamin-E are included. To protect and enhance the beneficial bacterial population in the human stomach and intestinal tract, calcium and magnesium salts have been incorporated along with the dietary fiber in the formula. Lecithin has been used as a lubricant. The minor amount of lactose sugar has been incorporated into the formula using preparations of acid whey, whey protein concentrate, and pure lactose. The proposed formula when tableted gave maximum protection to the L. acidophilus population, in comparison to the free flowing powder form. Vitamin A and D are included in the formula as nutritional supplements.

US Patent:

47972890, Jan 10, 1989

Filed:

Mar 9, 1987

Appl. No.:

7/023686

Inventors:

Malireddy S. Reddy - Aurora CO

International Classification:

A23C 9127
A23C 9133

US Classification:

426 43

Abstract:

Lactobacillus acidophilus or bifidus does not grow and survive in yogurt for a long period of time. A differential inoculation procedure has been developed where by Lactobacillus acidophilus is first inoculated into heat treated milk or milk - sugar - fiber base and incubated until its population builds up sufficiently. Later, the regular yogurt cultures Streptococcus thermophilus and Lactobacillus bulgaricus are inoculated into the acidophilus growing yogurt mix. This procedure enables us to make yogurt with significantly high concentration of L. acidophilus bacteria in yogurt. Also dietetic fiber was introduced into the fruit base and then mixed with yogurt. Dietetic fiber we have employed not only benefits the health of the consumers, but also enhances the population of L. acidophilus. The fiber also thickens the yogurt due to its exceptional hydration properties.

US Patent:

46210580, Nov 4, 1986

Filed:

Apr 9, 1984

Appl. No.:

6/597051

Inventors:

Malireddy S. Reddy - Aurora CO

Assignee:

Mid-America Dairymen, Inc. - Springfield MO

International Classification:

C12N 120
A23C 1900
A23C 2102

US Classification:

435253

Abstract:

Low cost, readily dispersible, phage-resistant cheese starter media are described which include milk-derived nutrients (e. g. , nonfat milk and whey) along with a minor proportion of preferably free or unbound lecithin. The media also may advantageously include sodium tetraphosphate which assists in the dispersion of whey solids. The media of the invention can be used at significantly lower levels as compared with nonfat dry milk solids (e. g. 7 percent versus 12 percent), while nevertheless obtaining essentially equivalent results in terms of culture growth and final culture properties. A method of producing the media is also disclosed, involving liquid preblending of phosphates and lecithin, followed by addition thereof to milk-derived nutrients and reaction of the phosphates to tie up free calcium ion. Preferably, reaction is carried out for about 1 to 12 hours while agitating. The final step involves drying of the mixture to yield a substantially homogeneous, reconstitutable powder.

US Patent:

43729797, Feb 8, 1983

Filed:

Feb 23, 1981

Appl. No.:

6/236717

Inventors:

George W. Reinbold - Wheat Ridge CO
Malireddy S. Reddy - Thornton CO

Assignee:

Leprino Foods Company - Denver CO

International Classification:

A23C 1902
A23C 2102
C12N 120

US Classification:

426 36

Abstract:

Bulk starter cultures for use in cheese manufacture are prepared from a whey solids-containing culture medium. The medium is rennet-coagulable but remains uncoagulated throughout fermentation to produce the bulk starter culture. As used in cheese making, the medium is characterized by being substantially free of curd fines, and by the protein of the medium coagulating with the milk in the cheese vat, thereby increasing cheese yield.

US Patent:

46223045, Nov 11, 1986

Filed:

Jul 19, 1985

Appl. No.:

6/756927

Inventors:

Malireddy S. Reddy - Aurora CO

Assignee:

Mid-America Dairymen, Inc. - Springfield MO

International Classification:

C12N 120
A23C 1902
A23C 2102

US Classification:

435253

Abstract:

An improved method of growing acid-producing microorganisms (bacteria) used in cheese making is provided which gives enhanced bacterial counts and activities, and yields proper coccus/rod ratios in the case of mixed cultures used for making Italian cheeses such as mozzarella. The preferred method involves inoculating a starter medium with the appropriate microorganisms, followed by initial incubation until the pH of the medium drops to about 3. 9-5. 5; at this point the pH is raised to about 5. 5-7. 5, typically by the addition of a base such as sodium hydroxide. The medium is then allowed to further incubate to completion. In particularly preferred forms, the starter medium includes sweet whey, nonfat dry milk, and a minor proportion of lecithin, inasmuch as this medium gives enhanced results when used in conjunction with the improved method.

US Patent:

58769900, Mar 2, 1999

Filed:

Oct 22, 1996

Appl. No.:

8/731886

Inventors:

Malireddy S. Reddy - Englewood CO
Syama M. Reddy - Englewood CO

International Classification:

C12N 1102
C02F 334
C12S 1300
A23B 710

US Classification:

435177

Abstract:

A first media provides an oxygen inducer such as catalase, bound and stabilized in pellet form so as to dissipate slowly into aqueous surroundings. A second media provides an oxygen supplier such as a peroxide, stabilized by combination with a proteinaceous compound such as urea and bound in a matrix that limits oxygen release. The two media are combined in aqueous environment to generate nascent oxygen at a modulated rate such that the oxygen is efficiently absorbed into the surrounding aqueous environment, promoting growth of aerobic species and reducing biological pollution. Specific adaptations demonstrate benefits of use in shrimp or fish ponds, raw milk, fruit juice, fresh food, silage and animal feed, fertilizer, plumbing systems, and grease traps. When used in ponds, further adaptations reduce algae and phytoplankton populations.

US Patent:

40852288, Apr 18, 1978

Filed:

Aug 18, 1976

Appl. No.:

5/715577

Inventors:

George W. Reinbold - Wheat Ridge CO
Malireddy S. Reddy - Thornton CO

Assignee:

Leprino Cheese Co. - Denver CO

International Classification:

A23C 1902

US Classification:

426 36

Abstract:

Low-moisture mozzarrella (pizza cheese) is prepared using a standard starter culture plus an additional culture selected from Pediococcus cerevisiae, Lactobacillus plantarum, Streptococcus faecalis, Streptococcus durans, and Lactobacillus casei, or mixtures thereof. Although the cheese is made by the usual processing steps, the cheese product has a reduced lactose sugar (and/or its monosaccharide derivatives) content due to the added culture, which metabolizes residual lactose during a cold temperature holding at the end of the process. The resulting cheese has improved properties for the manufacture of pizza, being substantially nonburning and having improving melt, flavor, and color characteristics.