FoodChemTopics

New Compact Cheese Spreadsheets (CCS) software, Version 1.1A software designed to study cheeses in a simulative wayAuthor: Dr. Salvatore Parisi, University of Messina, Italy, and FoodChemTopicsLanguages: Italian & English Particular conditions: free of charge (on condition that:1)this software remains unmodified;2)Users make formal request to the Author, and/or;3)Users proceed to download this software on a link defined by the Author.This description has been partially extracted and translated by Compact Cheese Spreadsheets 1.1.Compact Cheese Spreadsheets (CCS) 1.1 has been created to furnish a research tool for Cheesemakers and Researchers. All the References are linked to the indirect method CYPEP:2006 and the last 1.0 version. This approach is based on the presumptive hydric adsorption showed by Caseins.The software - created in a multi-spreadsheets form like other free tools (Risk Ranger, Food Safety Center, Australia; SynCheese Suite 2009, Unievrsity of Messina, Italy), has been designed to perform all the calculations for the chemical description of cheeses in an indirect and simulative way. Compact Cheese Spreadsheets 1.1 can define the theoretical Yield (Kg of cheese/l of milk) and the Most Reliable Amount (M.R.A.) of Proteins on the basis of Moisture and Fat Content values. Other data are calculated with K = 2 confidence (minimum and maximum estimation). In addition, CCS 1.1 may show the Most Probable Profile of Proteins in cheeses and a new quantity defined "Presumptive Hydric Adsorption", A%. Naturally, all calculated results should be intended as valid approximations to the real value (see the References to determine exact results). Obtained data can be used to check regularly normal cheese productions. As an example, Proteins may be checked 9 times with CCS 1.1 and 1time with Official methods (total: 10 tests). Economic advantages and time reductions are obvious. However, selected References (Italian language; English & Italian summaries) should be read to manage possible exceptions ("premature" curds).Please consider that CYPEP:2006 makes possible the study of cheeses with the construction of a simulative model. The higher the reliability of Moisture and Fat Content data, the higher the adherence of the simulated model in comparison with the real cheese. Every calculated result is affected by cumulative errors. Consequently, the aim of CCS 1.1 is to obtain reliable data about cheeses, while Official methods are the best way for "sure"results. The indirect approach can be very helpful if a detailed and composite "picture" of cheeses is needed before carrying out detailed analyses. Last simulative studies (see the third Reference) have confirmed the reliability of results because of the practical possibility to calculate:the maximum Hydric Adsorption (Water molecules per Nitrogen) of Caseins in cheeses on the basis of FDC (Fat on Dry Content) data;the tripartition of Water molecules per Nitrogen. In particular, this tripartite structure is "a-b-c", where a = first layer of Water, directly linked with Caseins (- NH - and - C=O - groups); b = second layer of Water molecules; c = third layer of Water, completely "free" or linked to the second level by "H"- bonds, present in those cheeses packaged with water (example: Mozzarella cherries).Future studies should concern: the 3-D structure of Water molecules in cheeses (simulation), and;the 3-D structure of Lipids in cheeses (simulation). ESSENTIAL TERMSC.Y.P.E.P.:2006. Cheesemaking Yield and Protein Estimation according to Parisi. Please see References.Protein Content, M.R.A. = Most Reliable Amount of Proteins. This number is obtained by CYPEP:2006_rapid method. Actually, CYPEP:2006 contains two methods - the "Rigorous & Corrected" and the "Rapid" procedure. Because of little differences between obtained results, CCS 1.1 shows the rapid method. However, the theoretical bases of CYPEP:2006 correspond to the "Rigorous & Corrected" approach.Dry and Free-Fat Content = F.D.C.Presumptive "High-Adsorption" Casein = CAS_HA = Casein with high water adsorption (estimated M.W.: 22,296 Da)Presumptive "High-Adsorption" Pre-Casein = Pre-CAS_HA = Casein with low water adsorption (estimated M.W. > 22,296 Da), present in curds with protein degradation @ 0 and highest Calcium contents. Presumptive Hydric Adsorption, A%= CAS_HA/Protein Content (Most Reliable Amount, M.R.A.)"Chemical" adsorption = the hydric adsorption that can be showed by Caseins when "a" and "b" Water layers are completed. In this situation, A% = 100. Should this value be higher than 100, the cheese structure should be considered as the coexistence of:one solid and diphasic system: water + caseins + ODS (A) and lipids (B);one liquid phase (water) that corresponds to the third layer of the tripartite structure. "Chemical & Physical"adsorption = the hydric adsorption that can be showed by Caseins when "a", "b" and "c" Water layers are completed. In this situation, A% > 100.Corrective Factor = this number is important because of the correction of presumptive Protein contentMoisture on Free Fat Basis = M.F.F.B.Other Dissolved Substances = O.D.S.STRUCTURE OF CCS 1.1Compact Cheese Spreadsheets 1.1 contains ten pre-compiled spreadsheets. Excluding the Introduction and related Instructions, other spreadsheets (Italian & English languages) are:"Yield and Proteins";"Protein Profile";"Examples";"References", for the comprehension of original theories.All calculations and results should be intended as valid approximations to the real value.Actually, the normal procedure should be made "step-by-step" or without automated methods. The first reference (Italian language) can be helpful for this. It should be possible to publish new papers (or lectures) about CYPEP:2006 and its applications in English language. Naturally, CCS 1.1 will represent the simplest application among all possibilities.SHORT DESCRIPTION OF "YIELD AND PROTEINS"The spreadsheet "Yield and Proteins" is designed to furnish the following data on the basis of Moisture and fat Content: Fat Matter on Dry ContentDry MatterDry and Free-Fat MatterMFFB Proteins, MRACAS_HAPresumptive A%Yield ODSwith minimum and maximum possibilities (k = 2). In addition, other numbers are calculated:Moisture / Dry MatterMoisture / Dry & Free-Fat MatterMoisture / Proteins, MRAMoisture / CAS_HAFinally, "Yield and proteins" is able to express a general verdict about obtained results:Obtained results are correct. A% between 0 and 100%; orOne or more warnings have been generated - please check Moisture and fat Content; or One or more critical warnings have been generated - please read list of warnings - data are not congruent.Naturally, a "list or warnings" is filled with one or more lines when obtained results are not exactly congruent. SHORT DESCRIPTION OF "PROTEIN PROFILE"The spreadsheet "Protein profile" is designed to create the most reliable distribution of Proteins on the basis of M.W. (range: 0 - 22,296 Da). Following data are requested: MoistureFat MatterProteins ("Official" data or MRA)A% is generated to create the Protein Profile. Please note that this graph is the average of three lines:a Poisson Distribution;a "Minimal" Distribution (based on the possibility that all Proteins show equal adsorption);a "Maximal" Distribution (based on the possibility that Proteins have A% values directly correlated with their M.W.Obtained graphs show different colours: "red" for low M.W. (heavily degraded proteins, aminoacids), "green" for high M.W., mixed colours for intermediate situations.AVAILABILITYAll requests about CCS 1.1 (evaluation and/or free-of charge copies) have to be sent to the Author (e-mail: drparisi@inwind.it). REFERENCES Parisi S., Laganà P., Delia A.S., 2006. Il calcolo indiretto del tenore proteico nei formaggi: il metodo CYPEP. Industrie Alimentari, 462: 997-1010. Chiriotti Editori Pinerolo, Italia.Parisi S., Laganà P., Delia A.S., 2007. Lo studio dei profili proteici durante la maturazione dei formaggi tramite il metodo CYPEP. Industrie Alimentari, 468: 404-417. Chiriotti Editori Pinerolo, Italia.Parisi S., Laganà P., Stilo A., Micali M., Piccione D. e Delia S., 2009. Il massimo assorbimento idrico nei formaggi. Tripartizione del contenuto acquoso per mole d'azoto. Industrie Alimentari, 491: 31-41. Chiriotti Editori Pinerolo, Italia.Parisi, S., Delia S., Cannavò G., Pino R., Mauro A., and Laganà, P., 2009. Validazione della raccolta software SynCheese Suite 2009, versione 1.0, per il calcolo di vari parametri analitici dei formaggi. Relazioni tra assorbimento idrico e alterazione microbiologica dei formaggi confezionati. Proceedings of the XI Conferenza Nazionale di Sanità Pubblica, Igiene e Sanità Pubblica, Supplemento, 5/2009:394.