MARY E MOODY, M.D.
Medical Practice at Alameda Ave, Denver, CO

License number

Colorado 38149

Personal information

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Name

Address

Phone

Mary Moody, age 77

4715 Limestone Rd, Monument, CO 80132

(719) 488-8869

Mary Moody

363 Brigitte Dr, Northglenn, CO 80260

Mary L Moody

1244 Flower Cir, Lakewood, CO 80232

Mary L Moody, age 59

363 Brigitte Dr, Denver, CO 80260

Professional information

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Mary Elizabeth Moody, Denver CO

Specialties:

OB-GYN

Address:

10400 E Alameda Ave, Denver, CO 80247
10350 E Dakota Ave, Denver, CO 80247

Education:

Louisiana State University, School of Medicine (New Orleans) - Doctor of Medicine
LSU Interim Hospital - Residency - Obstetrics and Gynecology

Board certifications:

American Board of Obstetrics and Gynecology Certification in Obstetrics & Gynecology

Dr. Mary E Moody - MD (Doctor of Medicine)

Hospitals:

Kaiser Permanente East Denver
10400 E Alameda Ave, Denver 80247
Exempla Saint Joseph Hospital
1835 Franklin St, Denver 80218
Kaiser Permanente East Denver
10400 E Alameda Ave, Denver 80247
Exempla Saint Joseph Hospital
1835 Franklin St, Denver 80218

Education:

Medical Schools
Louisiana State Univ School Of Medicine In New Orleans
Graduated: 1986

Preparation Of Yogurt

US Patent:

4022914, May 10, 1977

Filed:

Jan 28, 1976

Appl. No.:

5/653103

Inventors:

Mary B. Moody - Denver CO

International Classification:

A23C 912

US Classification:

426 43

Abstract:

A self-timing yogurt maker is used in combination with a container holding a mixture of milk and yogurt starter culture at an initial temperature between 120. degree. and 145. degree. F. The yogurt maker comprises an insulated wall forming an interior cavity enclosing said container and contents, said insulated wall having thermal properties which allow said initial temperature of the container and contents to decline, at average room temperature, to approximately 90. degree. F. over a period of 9 hours. The method of making exceptionally mild, low acid yogurt comprises heating milk to temperature from 120. degree. to 145. degree. F. , adding yogurt starter culture, placing the mixture in a container and capping the container, and cooling the container contents in said yogurt maker by a natural temperature decline to approximately 90. degree. F. at the end of approximately 9 hours.