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Food Science and Technology International
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Characterization of Canarian cheeses applying discriminant analysis to physico-chemical variables/Caracterización de quesos canarios mediante la aplicación del análisis discriminante de variables fisicoquímicas

R. Millán

Nutrición y Bromatología, Facultad de Veterinaria de la ULPGC, Francisco Inglott Artiles 12A, 35016 Las Palmas, Spain

E. Sanjuán

Nutrición y Bromatología, Facultad de Veterinaria de la ULPGC, Francisco Inglott Artiles 12A, 35016 Las Palmas, Spain

P. Saavedra

Nutrición y Bromatología, Facultad de Veterinaria de la ULPGC, Francisco Inglott Artiles 12A, 35016 Las Palmas, Spain

M. Castelo

Nutrición y Bromatología, Facultad de Veterinaria de la ULPGC, Francisco Inglott Artiles 12A, 35016 Las Palmas, Spain

Discriminant analysis was applied to 84 artisan and commercial cheese samples from the seven Canary Islands (Spain), determined by different physico-chemical variables (SNT, NPN, NNH3, aw, pH, moisture, NaCl, fat). All of them were selected to compute discriminant functions according to the method of Fatti and Hawkins. The generalized square distances among classes and the posterior probability for each cheese to belong to a class were calculated. According to discrimi nant analysis three of the seven classes considered had 100% well-classified cheeses, three had 91.67% and one had 83.33%.

Key Words: Canary Islands • cheese • discriminant analysis.

Food Science and Technology International, Vol. 2, No. 3, 173-176 (1996)
DOI: 10.1177/108201329600200304
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