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Milk and Dairy Products Processing

Milk-and-dairy-products-processing Characterization of typical dairy  products by  evaluation of qualy-quantitative lipid composition and effects of parameters influencing sterols and fatty acid composition; study of rapid methods to reveal butterfat adulteration.

Activity start 2005
Publications - Gianluca Picariello, Raffaele Sacchi, Olga Fierro, Dominique Melck, Raffaele Romano, Antonello Paduano, Andrea Motta, Francesco Addeo (2013). High Resolution 13C-NMR detection of short- and medium-chain synthetic triacylglycerols used in butterfat adulteration. European Journal of Lipid Science and Technology, Vol 115, Issue 8, 858–864. (Q1)
- Raffaele Romano, Nadia Manzo, Laura Le Grottaglie, Immacolata Montefusco, Giuseppe Blaiotta, Antonello Santini (2013). Effect of probiotic and prebiotic on fatty acid profile and conjugated linoleic acid content in fermented cow milk. Journal of Dairy Research, JDR3728. (Q2)
- Esposito, Giulia; Masucci, Felicia; Napolitano, Fabio; Braghieri, Ada; Romano, Raffaele; Manzo, Nadia; Di Francia, Antonio (2014) Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system, JOURNAL OF DAIRY SCIENCE (ISSN:0022-0302) pp. 1 - 11 Vol. 97  (Q1)
- Romano R., A. Giordano, D. Guastaferro, L. Le Grottaglie, S. Spagna Musso (2012). Applicazione della gas-cromatografia ad alta risoluzione (HRGC) allo studio della composizione acidica e trigliceridica del latte di asina (Triacylglicerol and fatty acid composition of donkey’s milk fat analyses by high resolution gas chromatography). Progress in Nutrition, 1/2012, pp. 50-57. (Q4)
- Romano R., Giordano A., Chianese L., Addeo F., Spagna Musso S. (2011). Triacylglycerols, fatty acids and conjugated linoleic acids in Italian Mozzarella di Bufala Campana cheese. Journal of Food Composition and Analysis, 24, 244–249. doi:10.1016/j.jfca.2010.10.004 (Q1)
- Romano R., Masucci F., Giordano A., Spagna Musso S., Naviglio D., Santini A.(2010). Effect of tomato by-products in the diet of Comisana sheep on composition and conjugated linoleic acid content of milk fat. Int. Dairy J., 20, 858-862 (Q1)
- Romano R., Borriello I., Chianese L., Addeo F. (2008). Quali-quantitative determination of triglicerydic, fatty acids and CLA in "Mozzarella di Bufala Campana" by high resolution gascromatography (HRGC) . Progress in Nutrition,  10 (1), 22-29 (Q4)
- Romano R., Borriello I., C. Magaldi, A. Giordano, Spagna Musso S. (2008). Ripening grade influence on fatty acids, w3 and CLA of Provolone del Monaco cheese. Progress in nutrition, 9 (3), 165-173(Q4)
- S. Di Marzo, R. Di Monaco, S. Cavella, R. Romano, I. Borriello and P. Masi (2006). Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films. Trends in Food Science and technology, 17 (4), 169-176.(Q1)
- F. Masucci, A. Di Francia, R. Romano, M.T. Maresca di Serracapriola, G. Lambiase, M.L. Varricchio, V. Proto (2006). Effect of Lupinus albus as protein supplement on yield, constituents, clotting properties and fatty acid composition in ewes’ milk. Small Ruminant Research, 65 (3), 251-259.(Q2)                                                                                                                                                             
Permanent staff Raffaele Romano (SSD AGR/15); Felicia Masucci (SSD AGR/18); Antonio Di Francia (SSD AGR/18); Paolo Masi (SSD AGR/15)
Temporary or external staff Gianluca Picariello (CNR); Laura Le Grottaglie (dottoranda); Nadia Manzo (dottoranda)
Collaborations  
SSD  
Projects - Titolo: Sviluppo e progettazione di un semilavorato per pasticceria a base di ricotta privo di lattosio; Donzella Srl S. Anastasia (NA) n° Protocollo POR 3.17   410924/07-162  (importo 30.000 euro) nel ruolo di responsabile
- Titolo: I prodotti lattiero caseari nella prevenzione della carie; PRIN 2008 (importo 50.000 euro) nel ruolo di partecipante
Recognitions and awards  
Scientific events  
Technology and know-how transfers Development of transformation processes for innovative dairy products and improvement of quality.
Other