Giuliano Palocci - Profile

Giuliano Palocci is a research technologist at the Council for Agricultural Research and Economics, Centre for Animal Production and Aquaculture of Monterotondo, Rome, Italy. He deals in dairy technologies, studying milk and cheese quality and the methods to improve raw materials and process technologies. He carries out on the dairy samples the chemical and physical-chemical analyses (gross composition, NaCl content, soluble nitrogen, and others) and instrumental analyses (NIR spectroscopy, gas chromatography, lactodynamograph, spectrophotometer). He collaborated on different projects: about new or improved products for the development of pasta filata cheeses from ewe’s milk and improvement of the coagulation ability of a vegetable rennet from Cynara cardunculus; about healthier products by reduction of the salt content of the PDO Pecorino Romano cheese; about the increased of the shelf-life studying the evolution of the microbiological and chemical characteristics of the homogenised Ricotta cheese produced from buffalo whey during storage; about food safety investigating the role of cheese-making on the chemical contaminants content in the products and by-products; about the advice and training through the technical support to cheese-makers to improve and innovate their products and processes; about traditional products with a survey on the physical, chemical, enzymatic and microbiological characteristics of artisanal rennet paste from the centre of Italy and trying a rapid method to spotting Buffalo Mozzarella cheese traceability; about the assessment of milk treatments (storage time, Pasteurisation temperature, thermization, freezing) on the cheese; about the evaluation of the coagulation aptitude by lactodinamografic analysis of the buffalo, sheep, goat and cow milk.