Water extracts from 41 Cheddar cheese samples of different ages were analyzed by high pressure liquid chromatography on the Cs Adsorbosphere reverse-phase column eluted with .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. Majority of the peaks separated by high pressure liquid chromatography consisted of protein degradation products.
No takes yet. Share an insight, caveat, or question.
Pham et al. (1984) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: