Publication detail

Changes of FA in long term stored sterilized processed cheese.

VÍTOVÁ, E. LOUPANCOVÁ, B. ŠTOUDKOVÁ, H.

Original Title

Type

abstract

Language

English

Original Abstract

This work deals with the changes in content of fatty acids in long-lasting stored sterilized processed cheeses. Cheeses were stored under special conditions during 23 months. The samples of sterilized processed cheeses were extracted by mixture of solvents (ethanol, diethylether and petrolether). The obtained fat was then saponified by methanolic solution of potassium hydroxide. These methylesthers were analyzed by gas chromatography with flame ionization detection. The content of fatty acids in sterilized processed cheeses was calculated from comparison of measured peaks with standards. Lauric, myristic, palmitic, oleic and stearic acids were the most abundant in cheeses. The yield was measured in these main acids. To summarize the content of fatty acids decreased during time of storage and also by influence of storage temperature higher than in refrigerator.

Keywords

processed cheese, FA, GC

Authors

VÍTOVÁ, E.; LOUPANCOVÁ, B.; ŠTOUDKOVÁ, H.

RIV year

2008

Released

20. 10. 2008

Publisher

STU Bratislava

Location

STU Bratislava

ISBN

1335-5236

Periodical

Proceedings of 15th International Conference Chromatograqphic Methods and Human Health

Year of study

Number

State

Slovak Republic

Pages from

Pages to

Pages count

BibTex

@misc{BUT47773,
  author="Eva {Vítová} and Blanka {Loupancová} and Hana {Burianová}",
  title="Changes of FA in long term stored sterilized processed cheese.",
  year="2008",
  journal="Proceedings of 15th International Conference Chromatograqphic Methods and Human Health",
  volume="17",
  number="1",
  pages="9--9",
  publisher="STU Bratislava",
  address="STU Bratislava",
  issn="1335-5236",
  note="abstract"
}