Ah. Pripp et al., Comparison of biochemical characteristics of three Norwegian cheese varieties using multivariate statistical analysis, MILCHWISSEN, 54(10), 1999, pp. 558-562
Proteolysis and concentration of organic acids were studied in the Norwegia
n cheeses Norvegia, Jarlsberg and Sveitser cheese. Statistical analyses wer
e introduced to evaluate the results. There was no significant difference i
n water soluble nitrogen as percentage of total protein nitrogen between th
e cheeses, however, the free amino groups of the phosphotungstic acid solub
le fractions, analysed by an o-phthaldialdehyde assay, differed significant
ly. Capillary electrophoresis of the 0.5% trichloroacetic acid (TCA)- and 7
0% ethanol soluble fractions showed, as illustrated by principal component
analysis, differences in the peptide profiles. However, this was not found
by reverse phase chromatography of the 0.5% TCA-soluble fraction. Concentra
tions of organic acids showed a significant effect of propionibacteria in J
arlsberg and Sveitser. The biochemical differences appeared to reflect the
differences in starter and adjunct starter cultures used for the 3 cheese t
ypes.