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Table 3 Changes in fatty acid composition of fresh and 120 days ripened cheese

From: Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening

Fatty Acids

4 °C

12 °C

Cow

Buffalo

Cow

Buffalo

Fresh

120 days old*

Fresh

120 days old*

Fresh

120 days old*

Fresh

120 days old*

C4:0

3.52 ± 0.11e

3.84 ± 0.19c

4.12 ± 0.01b

4.71 ± 0.21a

3.52 ± 0.11d

4.14 ± 0.08b

4.12 ± 0.01b

4.62 ± 0.22a

C6:0

2.32 ± 0.05c

2.57 ± 0.16a

2.39 ± 0.04c

2.61 ± 0.05b

2.32 ± 0.05c

2.83 ± 0.16a

2.39 ± 0.04c

2.88 ± 0.13a

C8:0

1.29 ± 0.09e

1.65 ± 0.09d

2.12 ± 0.04c

2.89 ± 0.07b

1.29 ± 0.09e

2.15 ± 0.22c

2.12 ± 0.04c

3.12 ± 0.18a

C10:0

3.18 ± 0.04c

4.39 ± 0.25b

1.81 ± 0.10e

2.35 ± 0.13d

3.18 ± 0.04c

5.24 ± 0.19a

1.81 ± 0.10e

3.24 ± 0.07c

C12:0

4.31 ± 0.13a

4.12 ± 0.07b

2.61 ± 0.06d

2.41 ± 0.09e

4.31 ± 0.13a

3.77 ± 0.08c

2.61 ± 0.06d

2.24 ± 0.09f

C14:0

11.95 ± 0.19a

10.42 ± 0.15b

11.82 ± 0.31a

11.26 ± 0.34a

11.95 ± 0.19a

10.29 ± 0.46

11.82 ± 0.31a

10.19 ± 0.53b

C16:0

32.42 ± 1.17a

31.17 ± 0.18c

31.67 ± 0.41c

30.27 ± 1.59d

32.42 ± 1.17b

30.27 ± 1.86d

31.67 ± 0.41c

28.79 ± 2.71e

C18:0

11.18 ± 0.71a

10.61 ± 0.46b

11.28 ± 0.52a

11.04 ± 0.76

11.18 ± 0.71a

9.66 ± 1.35b

11.28 ± 0.52a

9.80 ± 1.43b

C18:1

21.29 ± 0.82b

19.52 ± 1.19e

24.52 ± 0.35a

22.68 ± 1.28c

21.29 ± 0.82d

16.38 ± 0.69g

24.52 ± 0.35a

18.32 ± 0.88f

C18:2

1.76 ± 0.06c

1.34 ± 0.11d

2.65 ± 0.11a

2.21 ± 0.04b

1.762 ± 0.06c

0.49 ± 0.05e

2.65 ± 0.11a

0.28 ± 0.04f

C18:3

0.28 ± 0.04b

0.17 ± 0.02c

0.65 ± 0.04a

0.29 ± 0.03b

0.28 ± 0.04b

0.05 ± 0.01e

0.65 ± 0.04a

0.08 ± 0.02d

  1. C4 to C10: Short-chain fatty acids
  2. C12- C16: Medium-Chain Fatty Acids
  3. C18:0 to C18:3: Long-Chain Fatty Acids
  4. Within a row means denoted by a different letter are statistically significant (p < 0.05)
  5. *: 120 days ripened