Objective assessment of cheddar cheese quality

B. A. O'Shea; T. Uniacke-Lowe; P. F. Fox

doi:10.1016/0958-6946(95)00065-8

Objective assessment of cheddar cheese quality

B. A. O'Shea
, T. Uniacke-Lowe
, P. F. Fox

School of Food and Nutritional Sciences

University College Cork

Research output: Contribution to journal › Article › peer-review

Abstract

Chemical and physical analyses of cheese are required to objectively assess cheese ripening. Statistical Multivariate Analysis of HPLC and free amino acid data for each of 60 Cheddar cheeses, varying in age and quality, were used to objectively classify the cheeses according to maturity, flavour quality (defective or not) and texture. Additional information was obtained from compositional analysis and gel electrophoresis. The total concentration of free amino acids was more effective than HPLC analysis for discriminating between mild, mature and extra-mature Cheddar cheeses whereas HPLC discriminated more effectively between defective and non-defective.

Original language	English
Pages (from-to)	1135-1147
Number of pages	13
Journal	International Dairy Journal
Volume	6
Issue number	11-12
DOIs	https://doi.org/10.1016/0958-6946(95)00065-8
Publication status	Published - 1996

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abstract = "Chemical and physical analyses of cheese are required to objectively assess cheese ripening. Statistical Multivariate Analysis of HPLC and free amino acid data for each of 60 Cheddar cheeses, varying in age and quality, were used to objectively classify the cheeses according to maturity, flavour quality (defective or not) and texture. Additional information was obtained from compositional analysis and gel electrophoresis. The total concentration of free amino acids was more effective than HPLC analysis for discriminating between mild, mature and extra-mature Cheddar cheeses whereas HPLC discriminated more effectively between defective and non-defective.",

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AU - O'Shea, B. A.

AU - Uniacke-Lowe, T.

AU - Fox, P. F.

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N2 - Chemical and physical analyses of cheese are required to objectively assess cheese ripening. Statistical Multivariate Analysis of HPLC and free amino acid data for each of 60 Cheddar cheeses, varying in age and quality, were used to objectively classify the cheeses according to maturity, flavour quality (defective or not) and texture. Additional information was obtained from compositional analysis and gel electrophoresis. The total concentration of free amino acids was more effective than HPLC analysis for discriminating between mild, mature and extra-mature Cheddar cheeses whereas HPLC discriminated more effectively between defective and non-defective.

AB - Chemical and physical analyses of cheese are required to objectively assess cheese ripening. Statistical Multivariate Analysis of HPLC and free amino acid data for each of 60 Cheddar cheeses, varying in age and quality, were used to objectively classify the cheeses according to maturity, flavour quality (defective or not) and texture. Additional information was obtained from compositional analysis and gel electrophoresis. The total concentration of free amino acids was more effective than HPLC analysis for discriminating between mild, mature and extra-mature Cheddar cheeses whereas HPLC discriminated more effectively between defective and non-defective.

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U2 - 10.1016/0958-6946(95)00065-8

DO - 10.1016/0958-6946(95)00065-8

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AN - SCOPUS:0030288546

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VL - 6

SP - 1135

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JO - International Dairy Journal

JF - International Dairy Journal

IS - 11-12

ER -

Objective assessment of cheddar cheese quality

Abstract

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