Abstract
To determine the extent of proteolysis in Gouda cheese, a study was made of the possibility of using high-performance liquid chromatography as an alternative to nitrogen measurements on cheese extracts. Separations of the components present in water and trichloroacetic acid extracts and urea solutions of four Gouda-type cheeses, each of different maturity, were performed on an anion exchanger, a cation exchanger, a reversed-phase column and two gel filtration columns in series. Anionexchange chromatography of urea solutions was selected for the further investigation of cheese proteolysis. After analysing 27 Gouda-type cheeses, it was concluded that the ratio of γ-caseins to β-casein peak areas can serve as an indicator of the maturity of cheese ripened for up to about 10 months, whereas the ratio of α s1- to α s1-1-casein peak areas seems to be a suitable indicator for very young cheeses (<4 weeks).
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