Company Filing History:
Years Active: 1992-1994
Title: Rocco Piliero: Innovator in Cheese Production
Introduction
Rocco Piliero is a notable inventor based in Aze, France. He has made significant contributions to the field of food technology, particularly in cheese production. With a total of 2 patents, his work focuses on innovative processes that enhance the quality and production efficiency of cheese products.
Latest Patents
Rocco Piliero's latest patents include a groundbreaking process for making cheese or a cheese-related specialty. This process involves adding a gelatin solution to an ultrafiltered low-fat milk or milk residue, which is then maintained at a specific temperature to prevent gelling. The addition of an activator, such as lactic acid, allows for the molding of the milk blend into a paste, which is subsequently drained, brined, and ripened. The resulting low-fat cheese product boasts a fat content of less than or equal to 50% relative to the dry matter. Another significant patent is an installation for laser marking the surface of cheese or meat products. This installation features a laser beam marking device, a removable mask, and a linear table that supports a carriage and reflector device for directing the laser beam.
Career Highlights
Rocco Piliero is currently employed at Bongrain SA, a company known for its expertise in dairy products. His innovative approaches have contributed to the advancement of cheese production techniques, making him a valuable asset in the industry.
Collaborations
Rocco collaborates with Nicolas Meugniot, a coworker who shares his passion for innovation in food technology. Together, they work on projects that aim to improve production methods and product quality.
Conclusion
Rocco Piliero's contributions to cheese production through his patents and innovative processes highlight his role as a key inventor in the food technology sector. His work continues to influence the industry, paving the way for future advancements in cheese production.