Application of Stepwise Discriminant Analysis to Parameters for Characterizing Frozen Cabrales Cheeses

Open Access
Publisher Website
Google Scholar
Abstract
Physicochemical characteristics (pH, fat, total solids, ash, and NaCl), proteolysis (nitrogen fractions and breakdown of casein), and lipolysis (fat indices and fatty acids composition) in ripened Cabrales cheese (frozen and unfrozen) were analyzed. Stepwise discriminant analysis was applied to these parameters to distinguish cheese ripened from stored frozen curd from that ripened from fresh curd. Two discriminant functions were calculated. The .alpha.s1 I-casein and casein nitrogen variables classified correctly 93.3% of the samples. The NaCl content achieved 100% classification into frozen and unfrozen cheese.