Variation in organic acids content during ripening of pickled white cheese.
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.
Department of Diary Technology, Faculty of Agriculture, University of Aegean, Bomova-lzmir, Turkey. sakalin21@yahoo.com
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D019342:Acetic Acid / Q000032:analysis; D000147:Acids, Heterocyclic / Q000032:analysis*; D020148:Butyric Acid / Q000032:analysis; D002264:Carboxylic Acids / Q000032:analysis*; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D019343:Citric Acid / Q000032:analysis; D005285:Fermentation; D005524:Food Technology; D005561:Formates / Q000032:analysis; D019344:Lactic Acid / Q000032:analysis; D009963:Orotic Acid / Q000032:analysis; D011422:Propionates / Q000032:analysis; D019289:Pyruvic Acid / Q000032:analysis; D012044:Regression Analysis; D013997:Time Factors; D014527:Uric Acid / Q000032:analysis
D000147:Acids, Heterocyclic; D002264:Carboxylic Acids; D005561:Formates; D011422:Propionates; C030544:formic acid; D020148:Butyric Acid; D014527:Uric Acid; D019343:Citric Acid; D019344:Lactic Acid; D009963:Orotic Acid; D019289:Pyruvic Acid; C029658:propionic acid; D019342:Acetic Acid