Assessment of fatty acids in selected type of cheese

This bachelor thesis is focused on identification and quantification of free and bound fatty acids in commercially available white mold cheeses: Hermelín, Kamadet and Olmín, using gass chromatography withflame ionization detection. Theoretical part of the thesis is dealing with the classification of cheeses with the main attention to white mold cheeses. In a following part cheese production technology is described, lipids and fatty acids are characterised including the possible methods for their assessment, mainly gass chromatography. Experimental part the contents of free and bound fatty acids in selected samples of white mould cheeses were compared. The method in accordance with ČSN EN ISO 1735:2005 was selected for lipid extraction. Fatty acids were identified as methylesters using acid esterification with methanolic solution of bortrifluorid as a catalyst. In total 21 free and bound fatty acids were detected in samples