Il calcolo indiretto del tenore proteico nei formaggi: il metodo CYPEP.

The aim of this paper was to show an indirect procedure, named CYPEP (Cheesemaking Yield and Proteins Estimation according to Parisi), for the determination of the protein content in cow's milk cheeses knowing the moisture and fat matter quantities. The most probable amount of proteins has been estimated in 43 different cheeses in a mathematical way on the basis of some initial postulates and of the theoretical evaluation of the cheesemaking yield. Good fitting performances were obtained in 41 items in comparison with the protein amount obtained with official and/or accepted methods. However, a corrective factor has been necessarily introduced and successively calculated with good estimation. Considering the problem of the evaluation of experimental errors, a sort of rapid estimate of proteins has been developed. All the entire procedure has been condensed into only one equation containing an apparently constant number. This rapid method allows to simplify the determination of the range containing the "official" protein amount. So, the CYPEP method allows to indirectly estimate the more reliable amount of proteins in the studied cheeses within a defined interval of normally distributed results.