Isolation and identification of polar lipids in some kind of cheeses using HPLC-ELSD

Abstract EN

In this investigation polar lipids and its species were isolated and identified from different types of cheeses which divided into four category according to moisture contents (soft cheeses 50-70%), semi hard cheeses (40-50%), hard cheeses (30-40%) and very hard cheeses (less than 30%) using high performance liquid chromatography coupled with evaporative light scattering detector (hplcelsd).

the results revealed that the general means values of total polar lipids were 45.23, 84.05, 94.26 and 24.11 mg/100 of soft, semi hard cheese, hard cheese and very hard cheese, respectively.