STUDIO DEI PROFILI PROTEICI DURANTE LA MATURAZIONE DEI FORMAGGI CON IL METODO CYPEP.

The determination of the whole protein content in the cow's milk cheese is one of the most dynamic research fields in the food analysis. The most important protein fractions, also called casein and sero-proteins, are often difficult to estimate. So, a new mathematical method useful to estimate indirectly the quantity of proteins in cheeses was shown in a previous paper. This method, named CXPEP, is very interesting because the whole evolutional history of cow's milk proteins can be fully monitored in cheeses on the basis of their moisture content, the fat matter on the dry content being fixed. The maximum yield of cheesemaking and the related water absorption are calculable in solid cheeses on the basis of the features of the final product. The estimate cannot be employed if cheeses are immersed in a liquid (aqueous) phase, as fresh cheeses and mozzarella cheeses "in water". In addition, a "most reliable" protein distribution of molecular weights is traceable on the basis of the so-called "water absorption". This absorption is one of the most important features of cow's milk casein. This molecular profile, the concepts and the evolutional history of proteins are explained on the basis of the known dairy coagulation theory.