Determination of organic acids, sugars, diacetyl, and acetoin in cheese byhigh-performance liquid chromatography

Sugars (lactose, glucose, and galactose), nonvolatile acids (citric, erotic , piruvic, lactic, ossalic, and hippuric), some free fatty acids (formic, a cetic, propionic, butyric, isobutyric, valeric, and isovaleric), diacetyl, and acetoin were separated on an Aminex HPX-87H column using a simple isocr atic HPLC method and identified by retention times with ultraviolet and ref ractive index detectors. With the proposed technique it is possible to eval uate the development of microbial fermentations and, at the Same time, degr ee of cheese ripening.