Abstract
Hard type Gouda Cheese and Saint Paulin semi hard type cheese were compared with their carbohydrates and organic acids contents during the first 70 days of storage. The main differences were aparent as follows.
1) Different processing procedure were practiced for both cheese types. In case of Gouda cheese, they were prepressured in a cheese vat but the St. Paulin cheese were coated with Brev. lines twice.
2) The lactose contents found in the immatured cheese was dropped significantly by 50% after 1 week of the fermentation.
3) Five kinds of organic acids including the initial ones were detected in both cases. In Gouda cheese, lactic, pyruvic and propionic acids were increased but orotic and acetic acids were a decreased during the storage. On the other hand, changes in organic acids contents in St. Paulin cheese were detected from the beginning (7th day) and the intermediate stage (25 th day) of storage. On 7th day the lactic, acetic, propionic and pyruvic acids contents were arround 1.15%, 475ppm, 180ppm and 11ppm, respectively and decreased significantly. From 25th day they were increase again and decreased after 35 day of the storage.
4) In case of Gouda cheese, there was a drop in pH during the first 3 days but gained a constant value of 5.6 until the 70th days. But St. Paulin cheese exhibited two major pH curves, 4.5 and 4.8 from 3-35 days and 36-70 days of the storage, respectively.
