Premium
Reverse‐Phase HPLC Analysis of Cheese Samples Aged by a Fast‐Ripening Process
Author(s) -
FURTULA V.,
NAKAI S.,
AMANTEA G.F.,
LALEYE L.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb05555.x
Subject(s) - ripening , proteolysis , cheese ripening , chemistry , high performance liquid chromatography , food science , chromatography , lactic acid , enzyme , biochemistry , bacteria , biology , genetics
Cheese ripening accelerated by adding enzyme extracts derived from lactic bacteria promoted proteolysis and produced an acceptable novel cheese based on sensory tests. However, HPLC profiles for watersoluble compounds were considerably different from those for control Cheddar cheese without the added enzyme extracts, probably indicating a different mechanism of proteolysis. The samples did not follow the usual aging pathway on a similarlity scattergram, when HPLC data were processed by principal component similarity (PCS) analysis. Such analysis was useful for evaluating effects of accelerated cheese ripening.