Změny MK ve ster. tavených sýrech

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Changes of fatty acids in sterilized processed cheese

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Changes of fatty acids in sterilized processed cheese

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2005

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Chemické listy (IF = 0.348)

ISSN

0009-2770

e-ISSN

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Svazek periodika

99

Číslo periodika v rámci svazku

s

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

3

Strana od-do

353-355

Kód UT WoS článku

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EID výsledku v databázi Scopus

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