SIMULTANEOUS DETERMINATION OF SUGARS AND ORGANIC-ACIDS IN CHEDDAR CHEESE BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

In a simple, rapid isocratic HPLC method sugars and organic acids were separated on an Aminex HPX-87 column in the H+ form and detected using ultraviolet and refractive index detectors in series. Sugars (lactose, glucose and galactose) and acids (orotic, citric, pyruvic, lactic, uric, formic, acetic, propionic, butyric and hippuric) were identified by retention times. This method affords a simple technique for monitoring starter culture activity and following quality changes during cheese maturation.