Chemometric studies of fresh and semi-hard goats' cheeses produced in Tenerife (Canary Islands)

The concentrations of fat, protein, dry matter, percentage of fat on dry matter, Na, K, Ca, Mg, Fe, Cu, Zn, Se and pH were determined in 200 goat's cheeses (100 fresh and 100 semi-hard cheeses) produced on the island of Tenerife. All parameters analysed, except Fe, Cu and Ca, presented significant differences between fresh and semi-hard cheeses. Factor and discriminant analyses made the separation of cheeses possible according to their type. Using discriminant analysis, moderate classifications were obtained according to the season of production and the type of goat's diet; however, poor classifications were observed using the region of production as a criterion for comparison.