Abstract
The present work describes the high-performance liquid chromatographic (HPLC) separation of water-soluble peptides of eight quarters of raw milk Swiss Emmental cheese loaves which were packaged at 3 months in plastic wrap. The loaves were manufactured with (n= 4) and without (n= 4) the addition ofL. caseisubsp.caseito the usual starter culture. Samples were analysed at 3, 6, 9 and 12 months of ripening. The water-soluble peptides were separated by HPLC and analysed using a UV-detector at 210 nm. More than 100 peaks could be resolved. Analysis of variance and principal component analysis of the peak heights led to the following conclusion: 15 peaks increased and seven peaks decreased during the ripening period from 3–12 months. Cheese produced withL. caseisubsp.caseishowed three larger and two smaller peaks than those produced without this adjunct. The corresponding peptide composition was not determined.
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