Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 49, Issue 6, Pages 2722-2726Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf0009403
Keywords
cheese; organic acids; sugars; diacetyl; acetoin; HPLC
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Sugars (lactose, glucose, and galactose), nonvolatile acids (citric, erotic, piruvic, lactic, ossalic, and hippuric), some free fatty acids (formic, acetic, propionic, butyric, isobutyric, valeric, and isovaleric), diacetyl, and acetoin were separated on an Aminex HPX-87H column using a simple isocratic HPLC method and identified by retention times with ultraviolet and refractive index detectors. With the proposed technique it is possible to evaluate the development of microbial fermentations and, at the Same time, degree of cheese ripening.
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