REVERSE-PHASE HPLC ANALYSIS OF CHEESE SAMPLES AGED BY A FAST-RIPENING PROCESS

被引：20

作者：

FURTULA, V ^{[1
]}

NAKAI, S ^{[1
]}

AMANTEA, GF ^{[1
]}

LALEYE, L ^{[1
]}

机构：

[1] AULT FOODS LTD,RES & DEV,LONDON N6B 1N8,ON,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 03期

关键词：

CHEESE RIPENING; CHEDDAR CHEESE; SENSORY; HYDROLYSIS;

D O I：

10.1111/j.1365-2621.1994.tb05555.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 water-soluble 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 similarity scattergram, when HPLC data were processed by principal component similarity (PCS) analysis. Such analysis was useful for evaluating effects of accelerated cheese ripening.

引用

页码：528 / &

共 14 条

[1] PATTERN-RECOGNITION OF GC PROFILES FOR CLASSIFICATION OF CHEESE VARIETY [J].