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Application of Stepwise Discriminant Analysis to High Pressure Liquid Chromatography Profiles of Water Extract for Judging Ripening of Cheddar Cheese

Department of Food Science, University of British Columbia, Vancouver, British Columbia, Canada V6T 2A2

ABSTRACT

Water extracts from 41 Cheddar cheese samples of different ages were analyzed by high pressure liquid chromatography on the C₈ Adsorbosphere reverse-phase column eluted with .1 M phosphate buffer, pH 6.0. Stepwise discriminant analysis classified cheeses into mild, medium, old, and extra-old. Discriminant functions were calculated for classifying unknown samples from their high pressure liquid chromatography data. Majority of the peaks separated by high pressure liquid chromatography consisted of protein degradation products.

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