The Influence of Factory and Region on the Composition of South African Cheddar and Gouda Cheese

✍ Scribed by Louwrens E. Smit; Hettie C. Schönfeldt; Willie H.J. de Beer; Marie F. Smith

• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 303 KB
• Volume: 14
• Category: Article
• ISSN: 0889-1575
• DOI: 10.1006/jfca.2000.0973

✦ Synopsis

The aim of this study was to determine the nutrient composition of cheddar and gouda cheese as consumed by the public and to investigate whether there were any in#uences of the di!erent factories or regions on the composition of cheddar and gouda cheese. It was decided, in collaboration with biometricians to take 10 samples per factory, for the di!erent cheeses. The seven factories sampled represent nearly 90% of the South African cheddar and gouda market. A canonical variate analysis (CVA) on the cheddar cheese results showed that CV1 and CV2 accounted for 87% of the total variation in the composition of cheddar cheese, with locality or region in#uencing the nutrient composition. The micronutrients vitamin B , zinc, manganese, potassium, retinol, magnesium and calcium were mainly responsible for the variations in the composition of cheddar cheese. A CVA on gouda cheese showed that CV1 and CV2 accounted for 85% of the total variation in the composition of gouda cheese. The micronutrients vitamin B

, vitamin E, manganese, zinc, -carotene, retinol and phosphorus were mainly responsible for the variations in the composition of gouda cheese. Locality or region di!erentiated the data so clearly that the factories were grouped into regions namely the Eastern Cape, Western Cape and North West Province.