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Figure 5.


Score plot obtained by PCA of chromatographic data of pH 4.6-soluble fractions of Malatya cheese made from raw (R) or pasteurized (P) milk at 1, 30, 60 or 90 days of ripening. The heights for all RP-HPLC peaks were used as variables in the PCA. PC1 and PC2 accounted for 50% and 17% of the variation, respectively. Codes 60, 70, 80 or 90 refer to scalding temperature of the curd (°C).

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