Giovanni Prella

Title: Giovanni Prella: Innovator in Dairy Product Texturization

Introduction

Giovanni Prella is a notable inventor based in Vercelli, Italy. He has made significant contributions to the field of dairy product innovation, holding a total of 8 patents. His work primarily focuses on the development of texturizing agents for dairy products, enhancing their quality and texture.

Latest Patents

One of Giovanni Prella's latest patents is for a whey protein and casein co-precipitate designed for texturizing dairy products. This innovative product is created by adding sweet whey proteins to a milk-based raw material, achieving a specific casein:whey protein ratio. The mixture is then adjusted to a pH of 6.1 to 6.7 and heated to produce a co-precipitate that can be used in yogurt and fresh cheese. Another significant patent involves a process for draining curd, which facilitates the preparation of string cheese by statically draining curd grains while they are transported.

Career Highlights

Throughout his career, Giovanni Prella has worked with prominent companies in the food industry, including Nestec S.A. and Société D'Assistance Technique Pour Produits Nestlé S.A. His expertise in dairy technology has allowed him to develop innovative solutions that improve product quality and consumer satisfaction.

Collaborations

Giovanni has collaborated with notable professionals in his field, including Rutilio Invernizzi and Giancarlo Montesissa. These partnerships have contributed to the advancement of dairy product innovations and have fostered a collaborative environment for research and development.

Conclusion

Giovanni Prella's contributions to dairy product innovation through his patents and collaborations highlight his role as a key figure in the industry. His work continues to influence the development of high-quality dairy products, showcasing the importance of innovation in food technology.