Measurement of carbohydrates and organic acids in varieties of cheese using high-performance liquid chromatography.

Lactose is converted to lactic acid through fermentation and ripening of cheese using starter cultures. The content of lactic acid and organic acids formed during storage of cheese is different based on the type of starter cultures, pH, processing, and storage conditions. The objective of this study was to determine the carbohydrates and organic acids of four different commercial cheese samples (Parmesan, Mozzarella, Swiss, and Cheddar cheese) using high-performance liquid chromatography (HPLC).