Variation in organic acids content during ripening of pickled White cheese
Articles > Article · 2002
Authors: Ayşe Sibel AKALIN, S GONC, Y AKBAS
JOURNAL OF DAIRY SCIENCE, Journal Indexed in SCI Expanded, International, 2002, vol 85, pp 1670-1676
DOI: 10.3168/jds.s0022-0302(02)74239-2
Summary
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 (120 x 5-mm) column and IN detector. The level of total 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.