Table 2 Effect of Immediate and Delayed Chilling of Raw Milk on Fatty Acid Profile of Pasteurized Milk

3.48 ± 0.92^d

3.11 ± 0.09^e

3.46 ± 0.5^d

3.39 ± 0.08^d

3.15 ± 0.07^e

3.72 ± 0.08^c

4.12 ± 0.9^a

3.51 ± 0.25^c

3.95 ± 0.3^b

2.38 ± 0.37^d

2.19 ± 0.07^e

2.35 ± 0.3^c

2.28 ± 0.11^d

2.27 ± 0.11^d

2.52 ± 0.12^b

3.08 ± 0.16^a

2.39 ± 0.11^c

2.31 ± 0.02^d

1.41 ± 0.14^c

1.24 ± 0.01^e

1.39 ± 0.06^c

1.31 ± 0.05^d

1.31 ± 0.03^d

1.66 ± 0.07^b

1.78 ± 0.02^a

1.42 ± 0.06^c

1.61 ± 0.03^b

3.13 ± 0.24^d

2.67 ± 0.03^f

3.11 ± 0.04^d

2.95 ± 0.12^e

2.91 ± 0.08^e

3.55 ± 0.09^b

3.62 ± 0.08^a

3.36 ± 0.07^c

3.53 ± 0.05^b

3.56 ± 0.16^d

3.17 ± 0.04^f

3.55 ± 0.05^d

3.21 ± 0.04^f

3.61 ± 0.12^d

3.84 ± 0.10^b

4.10 ± 0.15^a

3.42 ± 0.03^e

3.77 ± 0.12^c

11.63 ± 0.46^b

10.16 ± 0.01^c

11.59 ± 0.3^b

10.67 ± 0.06^c

11.25 ± 0.14^b

11.51 ± 0.03^b

12.17 ± 0.43^a

10.64 ± 0.31^c

11.38 ± 0.5^b

29.78 ± 1.35^b

28.37 ± 0.14^c

29.72 ± 0.7^b

28.75 ± 0.37^c

29.11 ± 0.07^b

31.35 ± 0.08^a

31.98 ± 0.16^a

30.15 ± 0.58^b

29.10 ± 0.38^b

13.77 ± 0.80^a

12.55 ± 0.12^b

13.66 ± 0.4^a

12.85 ± 0.14^b

12.78 ± 0.05^b

10.27 ± 0.64^d

11.22 ± 0.31^c

9.60 ± 0.24^e

8.85 ± 0.22^f

24.89 ± 1.30^a

23.61 ± 0.06^b

24.85 ± 0.6^a

23.57 ± 0.25^b

21.47 ± 0.13^c

19.76 ± 0.49^e

21.41 ± 0.72^c

18.22 ± 0.45^e

20.32 ± 0.61^d

1.53 ± 0.19^a

1.21 ± 0.02^c

1.49 ± 0.04^a

1.29 ± 0.03^b

0.88 ± 0.04^c

0.43 ± 0.01^d

0.84 ± 0.02^c

0.31 ± 0.03^f

0.63 ± 0.02^e

0.49 ± 0.01^a

0.27 ± 0.01^b

0.48 ± 0.01^a

0.26 ± 0.01^b

0.19 ± 0.01^c

0.12 ± 0.02^d

0.16 ± 0.01^c

0.08 ± 0.01^f

0.11 ± 0.01^e