REVERSE-PHASE HPLC ANALYSIS OF CHEESE SAMPLES AGED BY A FAST-RIPENINGPROCESS

Cheese ripening accelerated by adding enzyme extracts derived from lac tic bacteria promoted proteolysis and produced an acceptable novel che ese based on sensory tests. However, HPLC profiles for water-soluble c ompounds were considerably different from those for control Cheddar ch eese without the added enzyme extracts, probably indicating a differen t mechanism of proteolysis. The samples did not follow the usual aging pathway on a similarity scattergram, when HPLC data were processed by principal component similarity (PCS) analysis. Such analysis was usef ul for evaluating effects of accelerated cheese ripening.