REGIONAL CLASSIFICATION OF SWISS CHEESE BASED ON ITS CHEMICAL-COMPOSITION

被引：2
|
作者：
ROHM, H
机构：
[1] Institut für Milchforschung und Bakteriologie der Universität für Bodenkultur, Wien, A-1180
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1992年 / 194卷 / 06期
关键词：
D O I：
10.1007/BF01185477
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Significant differences in the composition of 40 Swiss cheeses produced in various cheese plants in Austria were observed. Principal component analysis was performed by using ten descriptors. Component structure was simplified by orthogonal rotation after extraction of the three initial components that accounted for 78% of data variability. The descriptors assigned to component 1 were parameters affectable by bulk milk standardization. Component 2 described the intensity of propionic acid fermentation, and component 3 proteolysis in depth. These components were found to be useful for the explanation of regional variations in the composition of Swiss cheeses.
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页码：527 / 530
页数：4
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