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Gas Chromatographic Quantitation of Sugars and Nonvolatile Water-Soluble Organic Acids in Commercial Cheddar Cheese^1,2,

Departments of Food Science and Nutrition and Biochemistry, University of Minnesota, St. Paul 55108

ABSTRACT

A gas chromatographic method was developed and tested for quantitating sugars as trimethylsilyl derivatives and nonvolatile water-soluble organic acids as methyl esters in extracts from Cheddar cheese. Twelve lots of commercial cheese ranging in age from 5 to 164 days contained 72 to 479 mg lactose, 2 to 147 mg galactose, .4 to 11 mg glucose, 1.0 to 1.6 g lactic acid, and 0 to 19 mg of succinic acid per 100 g. Concentrations of these constituents were not closely related to age of cheese.

¹ From a thesis by Charlote D. Harvey in partial fulfillment of requirements for the degree of Doctor of Philosophy, University of Minnesota, 1977.

² Paper No. 10,180 Scientific Journal Series, Minnesota Agricultural Experiment Station.

³ Carnation Research Laboratories, Van Nuys, CA 91412.