3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Fig. 2. Differences between amounts of fatty acids in cheeses
stored at different temperature (storage time 23 months)
(mg g –1 of cheese)
myristic, palmitic, stearic and oleic acid were elected like
markers of changes during storage. The differences between
amounts of these fatty acids depending on the storage temperature
and time of storage were observed in this experiment.
In the Fig. 1 there are showed the differences between
the processed cheeses stored at 6 ± 2 °C. By the increasing
time of storage the amouths of elected fatty acids decrease.
This can be explained by autooxidation process which can
not be averted.
Since the first months the volume of fatty acids decreased
with the temperature. In the Fig. 2. we can see differences
s715
between the cheeses stored for 23 months at different conditions.
The temperature promotes the oxidative process.
Conclusions
The changes of fatty acids inclued in sterilized processed
cheeses during storage were observed in these experiments.
The cheeses were stored at different conditions for
the 24 months.
We can conclude that the storage conditions significantly
influence the content of individual fatty acids in cheeses.
The contents of fatty acids in cheeses decreased as the
consequence of longer time and higher temperature of storage.
This fact can be probably caused by oxidation reactions
of cheese fat.
REFEREnCES
1. Guinee T. P., in: Encyclopedia of Dairy science (Roginski
H., ed.). Academic press, 411, London 2003.
2. Kristensen D, Hansen E, Arndal A., Trinderup R. A.,
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3. Buňka F., Vítová E., Hrabě J., Zemanová J.: Int. Dairy
J., Volume 14, 9 (2004).
4. Standardization Agreement 2937 (2001): Survival,
Emergency and Individual Combat Ration – Nutritional
Values and Packaging. 3. ed., nATO/MAS, Brussels.
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