Evaluation of fat quality indicators in Lithuania fermented cheeses and cheese products

The aim of the work – evaluate fat quality indicators in Lithuania fermented cheeses and cheese products. Objectives: 1. Determination of fatty acids in fermented cheeses and cheese products by gas chromatography method; 2. Analysis of fat quality indicators and uptake of detection methods in fermented cheeses and cheese products; 3. Determination of the peroxide value and statistical processing of data in fermented cheeses and cheese products; 4. Determination of the acidity and statistical processing of data in fermented cheeses and cheese products; 5. Sensory properties of fermented cheeses and cheese products. Investigated Lithuania cheeses: fermented hard, fermented semi-hard, cheese products and processed cheeses. Analysis of fatty acids in the Lithuanian cheeses and their products was carried out of Lithuania Health Science University Veterinary Academy of Food and Animal Safety department and Kaunas University of Technology, Institute of Food Chemistry Laboratory. Fatty acids were determined by gas chromatography, peroxide and fat acidity were determined by titration, active acidity was determined by potentiometer „CyberScan pH510“. Organoleptic analysis was performed in fermented hard cheeses, fermented semi-hard cheeses and cheese products. Conclusions: 1. The higher amount of saturated fatty acids were found in hard cheeses compared to the semi-hard cheese, cheese products and processed cheese (p <0.05 in all cases). Polyunsaturated fatty acids have been found significantly higher amounts of cheese products compared with the other cheese samples (p <0.05). The higher amount of trans fatty acid isomers was established in cheese products (p <0.05) compared with the other cheese samples. 2. The higher amount of peroxide value of fresh and stored samples was found in processed cheeses. Fat acidity was higher in stored samples than in fresh ones (p<0.05). Fat active acidity was higher in semi-hard cheeses (p<0.05), but at the end of semi-hard cheeses realization period the active acidity was the lowest compared to other cheese samples (p