Multivariate Analysis of the Organic Acids Content of Gouda type Cheese during Ripening

Journal of Food Composition and Analysis

Volumn 13, Issue 6, 2000, Pages 949-960

  Califano, Alicia N ^a   Bevilacqua, Alicia E ^a,b  

^a CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Cheese ripening; Discriminant analysis; Gouda cheese; Organic acids; Principal component analysis

Indexed keywords

EID: 0034583287     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1006/jfca.2000.0930     Document Type: Article

References (27)

1. Adda, J., Gripon, J. C. and Vassal, L. (1982). The chemistry of flavor and texture generation in cheese. Food Chem. 9, 115-119.
2. Bertola, N., Califano, A. N., Bevilacqua, A. E. and Zaritzky, N. E. (1998). Effects of ripening conditions on the texture of Gouda cheese. Int. J Food Sci. Technol. (in press, Ref. No. 3590).
3. Bevilacqua, A. E. and Califano, A. N. (1989). Determination of organic acids in dairy products by high performance liquid chromatography. J Food Sci. 54, 1076-1077, 1079.
4. Bevilacqua, A. E. and Califano, A. N. (1992). Changes in organic acids during ripening of Port Salut Argentino cheese. Food Chem. 43, 345-349.
5. Bhowmik, T. and Marth, E. H. (1988). Protease and peptidase activity of Micrococcus species. J. Dairy Sci. 71, 2358-2365.
6. Bouzas, J., Kantt, C. A., Bodyfelt, F. and Torres, J. A. (1991). Simultaneous determination of sugars and organic acids in Cheddar cheese by high-performance liquid chromatography. J. Food Sci. 56, 276-278.
7. Código Alimentario Argentino (1996). De la Canal y Asociados, Buenos Aires, Argentina.
8. Dillon, W. R. and Goldstein, M. (1984a). Principal components analysis. In Multivariate Analysis. Methods and Applications, pp. 23-54. John Wiley and Sons, New York, NY.
9. Dillon, W. R. and Goldstein, M. (1984b). Discriminant analysis: the two-group problem. In Multivariate Analysis. Methods and Applications, pp. 360-393. John Wiley and Sons, New York, NY.
10. Fedrick, I. A. and Dulley, J. R. (1984). The effect of elevated storage temperatures on the rheology of Cheddar cheese. New Zealand J. Dairy Sci. Technol. 19, 141-150.
11. Fradin, M. (1984). L'affinage sous film. In: Le Fromage. Technique et Documentation (A. Eck, Ed.), pp. 308-319. Lavoisier, Paris, France.
12. Grazier, C. L., Simpson, R. J., Roncagliolo, S., Bodyfelt, F., W. and Torres, J., A. (1993). Modelling of time-temperature effects on bacteria population during cooling of Cheddar cheese blocks. J. Food Process Eng. 16, 173-190.
13. Green, M. L. and Manning, D. J. (1982). Development of texture and flavor in cheese and other fermented products. J Dairy Res. 49, 737-748.
14. Hough, G., Califano, A. N., Bertola, N. C., Bevilacqua, A. E., Martinez, E., Vega, M. J. and Zaritzky, N. E. (1996). Partial least square correlations between sensory and instrumental measurements of flavor and texture for Reggianito grating cheese. Food Quality Preference 7, 47-53.
15. Laleye, L. C., Simard, R. E., Lee, B. H. and Holley, R. A. (1990). Quality attributes of Cheddar cheese containing added lactobacilli. J. Food Sci. 55, 114-118.
16. Law, B. A. (1980). Accelerated ripening of cheese. Dairy Ind. Int. 45, 15, 17, 19, 20, 22, 48.
17. Law, B. A. (1984). Flavour development in cheeses. In Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk (F. L. Davies and B. Law, Eds.) pp. 187-208. Elsevier Applied Science Publishers, New York, NY.
18. Lombardi, A. M., Bevilacqua, A. E., and Califano, A. N. (1994). Variation in organic acids content during ripening of Reggianito cheese in air-tight sealed bags. Food Chem. 51, 221-226.
19. Marth, E. H. (1974). Fermentations. In Fundamentals of Dairy Chemistry (B. H. Webb, A. H. Johnson, and J. A. Alford, Eds.), pp. 772-872. The Avi Publishing Company, Westport, CT.
20. Pham, A. and Nakai, S. (1983). Application of stepwise discriminant analysis to high pressure liquid chromatography profiles of water extract for judging ripening of Cheddar cheese. J. Dairy Sci. 67, 1390-1396.
21. Piggot, J. R. (1982). Simplification of sensory assessment profiles and their relationship to preference and acceptability data. In Food Research and Data Analysis (H. Martens and H. Russwurm Jr, Eds.), pp. 369-378. Applied Science Publishers. London, UK.
22. Piggot, J. R. and Sharman, K. (1986). Methods to aid interpretation of multidimensional data. In Statistical Procedures in Food Research (J. R. Piggot, Ed.), pp. 181-231. Elsevier Applied Science Publishers, London, U.K.
23. Seitz, E. W. (1990). Microbial and enzyme-induced flavors in dairy foods. J. Dairy Sci. 73, 3664-3691.
24. Singh, S. and Kristoffersen, T. (1970). Factors affecting flavor development in buffalo milk Cheddar cheese slurries. J. Dairy Sci. 53, 533-536.
25. Thomas, T. D. (1985). Role of lactic acid bacteria and their improvement for production of better fermented animal products. New Zealand J. Dairy Sci. Technol. 20, 1-10.
26. Urbach, G. (1993). Relations between cheese flavor and chemical composition. Int. Dairy J. 3, 389-422.
27. Wong, N. P. (1974). Cheese chemistry. In Fundamentals of Dairy Chemistry (B. H. Webb, A. H. Johnson, and J. A. Alford, Eds) pp. 719-752. The Avi Publishing Company, Westport, CT.