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 | 120Â days old* | Fresh | 120Â days old* | Fresh | 120Â days old* | Fresh | 120Â 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 |