Measurement of carbohydrates and organic acids in varieties of cheese using high-performance liquid chromatography

Lactose is converted to lactic acid through fermentation and ripening of cheese using starter cultures. The content of lactic acid and organic acids formed during storage of cheese is different based on the type of starter cultures, pH, processing, and storage conditions. The objective of this study was to determine the carbohydrates and organic acids of four different commercial cheese samples (Parmesan, Mozzarella, Swiss, and Cheddar cheese) using high-performance liquid chromatography (HPLC). The lactose content in Cheddar cheese was significantly high (p < .05) as compared to Parmesan cheese while Mozzarella and Swiss cheese did not have lactose. However, galactose was low in Swiss cheese as compared to other cheese types, while glucose did not detect in all cheese samples. Organic acids such as citric, succinic, lactic, and butanoic acids were high in Parmesan cheese relative to other cheese types. Additionally, pyruvic and propanoic acids were high (p < .05) in Swiss cheese while acetic and orotic acids were elevated (p < .05) in Mozzarella cheese relative to other types of cheese.

Automated summary

Lactose is converted to lactic acid during the fermentation and ripening of cheese using starter cultures. The content of lactic acid and organic acids formed during cheese storage varies based on the type of starter cultures, pH, processing, and storage conditions. High-performance liquid chromatography (HPLC) was used to determine the carbohydrates and organic acids in four commercial cheese samples (Parmesan, Mozzarella, Swiss, and Cheddar cheese). Cheddar cheese had significantly higher lactose content compared to Parmesan cheese, while Mozzarella and Swiss cheese did not contain lactose. The organic acid profiles differed among cheese types, with Parmesan cheese having higher levels of citric, succinic, lactic, and butanoic acids.