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Article: Variation in organic acids content during ripening of pickled white cheese
- Article from:
- Journal of Dairy Science
- Article date:
- July 1, 2002
- Author:
CopyrightCopyright American Dairy Science Association Jul 2002. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Nine organic acids (formic, pyruvic, lactic, acetic, orotic, citric, uric, propionic, and butyric) were analyzed during ripening of pickled White cheese for 12 mo by high-performance liquid chromatography with a reverse phase C18 (120x 5-mm) column and LTV detector. The level of total organic acids showed an increase along the ripening period, but its composition varied during the process. Initially, lactic acid accounted for 95% of the total, after 9 and 12 mo of ripening, butyric acid constituted 20 and 27% of the total, respectively. Each organic acid presented a characteristic pattern of change during ripening. Discriminant analysis classified cheeses according to their age. ...