We have always firmly believed in innovation and research, dedicating resources and energy to improving our products and processes.

We are members of Ribes-Nest Regional Innovative Network, created to facilitate growth and development through the interaction between traditional and emerging sectors. This network is oriented towards the development and enhancement of products with research actions and technology application to identify new solutions for smart nutrition, health and well-being, responding in an innovative way  to the requests of increasingly demanding and informed consumers. In addition to companies in the food, feed, pharmaceutical, analysis laboratories and applied technologies sectors, 3 universities and research centers (CNR) are also part of Ribes Nest.

We have taken part in projects for product identification, enhancement, new process technologies:

• "Smart Food for a Sustainable Future 3S-4H Safe, Smart, Sustainable Food for Health"
• "New Industrial Plan of the Veneto Dairy Industry"
• "Food – 4 – LIFE" (new call in which we participate)

We participate with great enthusiasm, commitment and regularity in the new tender notice available.

Industria Casearia Silvio Belladelli S.P.A. continues to invest in production processes to raise the quality of the raw material while keeping intact the natural properties of the milk that we transform into both cheese and whey. With great commitment to research and development, we are dedicated to enhancing the nutritional properties of our whey and derivatives.

What makes our whey so special?

Belladelli whey is derived from the production process of TUTTO ITALIANO cheese, which, based on the bactofugation of milk and on cooking of the curd below the denaturation temperature of whey proteins of 56°C, keeps the molecular structure of the native whey proteins intact as well as having a much higher Protein/Dry Matter ratio of about 2-3 points compared to the whey obtained from the transformation into fresh cheeses. 

The whey derived from the production of our cheese is rich in proteins with a high nutritional value; among these, the following are particularly interesting for their functional activities:

• lactoferrin, a glycoprotein with the function of sequestering iron and making it biologically usable
• a-lactalbumin , a protein abundantly present in serum, particularly rich in essential amino acids including tryptophan, a precursor of serotonin that improves relaxation and sleep
• serotonin, rich in cysteine, which plays an important role in strengthening oxidative capacity during physical exertion, reducing fatigue.

The enhancement of whey and derivatives requires, in addition to FOOD-grade quality, also the possibility of having the product in powder form.

Among the whey derivatives, we have decided to focus on permeate whey, represented by about 80% lactose and used mainly in  the confectionery, bakery, seasoning and fresh pasta sectors but also in pharmaceuticals as an excipient, in feed and tanneries. 

In collaboration with the University of Verona we studied the method for the determination with HPLC of the lactose and lactic acid content, fundamental and preparatory values for the drying technology of whey and whey permeate. The study continued with lactose hydrolysis to determine the best combination of enzyme quantity/time, temperature to obtain the breakdown of lactose into glucose.

Our collaboration with Ca' Foscari University of Venice, as part of the "3S_4H – Safe, Smart, Sustainable Food for Health" project, has further pushed our boundaries. We evaluated the LCA of the innovative whey drying system (DWB Proteins Srl), positioning ourselves as pioneers in the sustainable transformation of milk derivatives.

Studies and research were carried out for the enhancement and design of innovative technologies for the production of TUTTO ITALIANO cheese , focusing on areas such as:

• Supplementation of probiotics in milk and effects on their numerosity and vitality in cheese
• Addition of flavoring enzymes to enhance the taste and accelerate ripening
• Techniques for the development and control of  the lactic flora of the whey starter
• Automation of curd forming

“A challenge that is played out on the terrain of ideas, creativity and the intelligence of human resources.”