Changes of fatty acids in sterilized processed cheese

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F05%3APU52412" target="_blank" >RIV/00216305:26310/05:PU52412 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Changes of fatty acids in sterilized processed cheese
Original language description
Processed cheese is manufactured from natural cheeses. Cheeses are supplemented with other ingredients, e. g. butter, milk concentrates, water, emulsifying agents and this mixture is heated under partial underpressure and stirred constantly until the required texture is achieved. Chemical composition of processed cheese depends on a processed cheese type and raw materials used. The main milk protein, casein, forms a base matrix in which water and fat are dispersed. Milk fat contained in processed cheesee is mainly composed of saturated fatty acids with up to 20 C chain length; unsaturated fatty acids are represented mainly by oleic acid. Thermosterilization is practically the only method how to elongate the durability of processed cheese. However, if processed cheese is sterilized in order to achieve a longer shelf life, sterilization temperature influences all the cheese components including protein and fat. The aim of this work was to monitor changes of fatty acids in sterilized and
Czech name
Změny MK ve ster. tavených sýrech
Czech description
Změny MK ve ster. tavených sýrech

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2005
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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