This thesis deals with the determination of fatty acids of processed cheese analogues. The aim is to identify and quantify the fatty acids in selected samples of cheese analogues. The introduction is a brief overview of the composition and properties of cheese analogues, technology and application options. The following describes the appropriate method for the determination of fatty acids in cheese and cheese analogues. Of these methods the largest part is devoted to gas chromatography, which is most frequently used method for detection of volatile fatty acids. Individual cheese analogues used for the analysis, contained various types of added fats. Specifically, the milk fat, coconut oil, sunflower oil, palm oil and butter. Samples of these fats were extracted and then converted to methylesters by methanol esterification with catalysis by potassium hydroxide. The most important fatty acids were identified and quantified in samples of cheese analogues using gas chromatography and compared with fatty acids of fats used for the preparation of these analogues are used.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:216614 |
| Date | January 2010 |
| Creators | Sůkalová, Kateřina |
| Contributors | Vespalcová, Milena, Buňka,, František |
| Publisher | Vysoké učení technické v Brně. Fakulta chemická |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
Page generated in 0.0024 seconds