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Journal of Dairy Science Vol. 85 No. 7 1670-1676
© 2002 by American Dairy Science Association ®
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Variation in Organic Acids Content during Ripening of Pickled White Cheese

A. S. Akalin*, S. Gönç* and Y. Akbas{dagger}

* Department of Dairy Technology,
{dagger} Department of Animal Science, Biometry and Genetics Unit Faculty of Agriculture, University of Aegean, Bornova-Izmir 35100, Turkey

Corresponding author:
S. Akalin; e-mail:
sakalin21{at}yahoo.com.

Nine organic acids (formic, pyruvic, lactic, acetic, orotic, citric, uric, propionic, and butyric) were analyzed during ripening of pickled White cheese for 12 mo by high-performance liquid chromatography with a reverse phase C18 (120x 5-mm) column and UV detector. The level of total organic acids showed an increase along the ripening period, but its composition varied during the process. Initially, lactic acid accounted for 95% of the total, after 9 and 12 mo of ripening, butyric acid constituted 20 and 27% of the total, respectively. Each organic acid presented a characteristic pattern of change during ripening. Discriminant analysis classified cheeses according to their age. Stepwise regression analysis allowed estimation of the ripening time of samples according to their organic acid levels.

Key Words: (organic acid • pickled White cheese)




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