Changes of fatty acids in sterilized processed cheese

Changes of fatty acids in sterilized processed cheese

Peer-reviewed article not indexed in WoS or Scopus

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 cheese 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 non sterilized processed cheeses. The fatty acids were analyzed as methyl esters by gas chromatography; methanol esterification using potassium hydroxide catalysis was used for preparing of the fatty acids methyl esters.

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 cheese 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 non sterilized processed cheeses. The fatty acids were analyzed as methyl esters by gas chromatography; methanol esterification using potassium hydroxide catalysis was used for preparing of the fatty acids methyl esters.

processed cheese

processed cheese

VÍTOVÁ, E.; LOUPANCOVÁ, B.; BUŇKA, F.; HROZOVÁ, L.; ZEMANOVÁ, J.

20.09.2005

ČSCH

Brno

0009-2770

CHEMICKE LISTY

99

1

Czech Republic

353

355

3