AI Article Synopsis
- Nine organic acids in pickled White cheese were studied for 12 months using high-performance liquid chromatography.
- The total level of organic acids increased over time, with lactic acid dominating initially at 95%, while butyric acid rose to 20% and 27% after 9 and 12 months, respectively.
- Different organic acids showed unique patterns of change during ripening, allowing for the classification of cheese age and estimation of ripening time based on organic acid levels.
Article 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 UV detector. The level oftotal 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. Stepwise regression analysis allowed estimation of the ripening time of samples according to their organic acid levels.
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| http://dx.doi.org/10.3168/jds.S0022-0302(02)74239-2 | DOI Listing |
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