Il massimo assorbimento idrico nei formaggi. Tripartizione del contenuto acquoso per mole di azoto.

A The production of certain cheeses is often carried out with the aim to obtain the maximum yield (kg/100 L of milk). This yield can be easily estimated with the so-called CYPEP method (Cheesemaking Yield and Protein Estimation according to Parisi). In addition, the maximum water absorption can be calculated in the same way. However, this absorption is regularly underestimated in comparison with real data when the so-called "fresh" cheeses are produced. Similar errors are verifiable in soft products like Mozzarella Cherries "in water". The aim of this work has been to investigate the reasons for the differences between the previous models and the "aberrant" cheeses. The study has been conducted on a molecular scale considering the exact number of water molecules per nitrogen. The complete network of water molecules around protein structures has been revealed and described in a tripartite model on the basis of the Fat Matter on Dry Content.