Application of Stepwise Discriminant Analysis to High Pressure Liquid Chromatography Profiles of Water Extract for Judging Ripening of Cheddar Cheese

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Abstract
Water extracts from 41 Cheddar cheese samples of different ages were analyzed by high pressure liquid chromatography on the C8 Adsorbosphere reverse-phase column eluted with 0.1 M phosphate buffer, pH 6.0. Stepwise discriminant analysis classified cheeses into mild, medium, old and extra-old. Discriminant functions were calculated for classifying unknown samples from their high pressure liquid chromatography data. The majority of the peaks separated by high pressure liquid chromatography consisted of protein degradation products.