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Journal of Dairy Science Vol. 70 No. 5 905-908
© 1987 by American Dairy Science Association ®
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Application of Stepwise Discriminant Analysis to Parameters for Characterizing Frozen Cabrales Cheeses

L. Alonso, M. Ramos1, P. J. Martín-Alvarez1 and M. Juárez

Instituto del Frio (CSIC), Ciudad Universitaria, 28040 Madrid, Spain

ABSTRACT

Physicochemical characteristics (pH, fat, total solids, ash, and NaCl), proteolysis (nitrogen fractions and breakdown of casein), and lipolysis (fat indices and fatty acids composition) in ripened Cabrales cheese (frozen and unfrozen) were analyzed. Stepwise discriminant analysis was applied to these parameters to distinguish cheese ripened from stored frozen curd from that ripened from fresh curd. Two discriminant functions were calculated. The {alpha}s1 I-casein and casein nitrogen variables classified correctly 93.3% of the samples. The NaCl content achieved 100% classification into frozen and unfrozen cheese.

FOOTNOTES

1 Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva, 3, 28006 Madrid, Spain.




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