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Hodnocení fyzikálně-chemických parametrů zrajících sýrů
 Strojilová, Hana
The diploma thesis on the topic "Evaluation of Physicochemical Parameters of Ri-pened Cheeses" deals with the topic of the history of cheeses and their composition in its theoretical part. The thesis also mentions the importance of dairy products in nutri-tion. Other chapters are devoted to the technological production of cheeses with low-heated and high-heated cheese curd and their important representatives. In the last chapters of the theoretical part there is a general description of the used methods for the determination of fatty acids in the formulas. The experimental part of the thesis is focused on basic analytical methods that allow control of individual components of cheese with its packaging. At the same time, a comparison of sampling of Gouda chee-se and Edam cheese was made. Additionally, an experiment was carried out in the ex-perimental part, during which individual fatty acids were extracted. The extraction of fatty acids was carried out according to the method of Hara and Radin. The samples were derivatized and analysed by using a gas chromatograph. Individual percentage values of acids were compared in all samples together. Furthermore, the content of individual fatty acids was evaluated with samples compared by type of cheese. For the experimental part, samples of cheeses with low-heated cheese curd were used there.
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