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Table 3 Mean and standard error of fatty acid profile of buffalo milk mozzarella cheese at different milling pH during storage

From: Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese

Fatty acid Storage Days M4.9 (Control) M4.8 M5.0 M5.1 M5.2
Butyric acid C4:0 1st Day 1.86 ± 0.21a 1.86 ± 0.24a 1.85 ± 0.31a 1.86 ± 0.41a 1.84 ± 0.21a
45 Days 1.84 ± 0.41a 1.85 ± 0.33a 1.86 ± 0.22a 1.85 ± 0.31a 1.83 ± 0.41a
90 Days 1.84 ± 0.31a 1.82 ± 0.24a 1.83 ± 0.26a 1.83 ± 0.45a 1.82 ± 0.32a
Caproic acid 1st Day 1.66 ± 0.26a 1.63 ± 0.26a 1.63 ± 0.21a 1.64 ± 0.25a 1.65 ± 0.41a
45 Days 1.65 ± 0.61a 1.66 ± 0.51a 1.65 ± 0.26a 1.64 ± 0.46a 1.63 ± 0.26a
90 Days 1.66 ± 0.45a 1.63 ± 0.56a 1.65 ± 0.52a 1.66 ± 0.24a 1.66 ± 0.17a
Caprylic acid 1st Day 1.03 ± 0.22a 1.02 ± 0.29a 1.01 ± 0.11a 1.03 ± 0.32a 1.02 ± 0.31a
45 Days 1.01 ± 0.21a 1.03 ± 0.24a 1.04 ± 0.23a 1.03 ± 0.22a 1.03 ± 0.22a
90 Days 1.05 ± 0.29a 1.03 ± 0.31a 1.03 ± 0.35a 1.03 ± 0.25a 1.03 ± 0.21a
Capric acid 1st Day 2.98 ± 0.43a 2.96 ± 0.46a 2.96 ± 0.31a 2.97 ± 0.47a 2.98 ± 0.39a
45 Days 2.95 ± 0.24a 2.95 ± 0.15a 2.94 ± 0.22a 2.93 ± 0.34a 2.91 ± 0.51a
90 Days 2.96 ± 0.61a 2.94 ± 0.52a 2.93 ± 0.41a 2.93 ± 0.53a 2.94 ± 0.41a
Lauric acid 1st Day 2.80 ± 0.24b 2.70 ± 0.24b 2.70 ± 0.21b 2.81 ± 0.21b 2.82 ± 0.21b
45 Days 2.81 ± 0.11a 2.83 ± 0.15a 2.84 ± 0.21a 2.81 ± 0.35a 2.81 ± 0.45a
90 Days 2.83 ± 0.99a 2.80 ± 0.60a 2.82 ± 0.88a 2.81 ± 0.65a 2.82 ± 0.41a
Myristic acid 1st Day 15.16 ± 0.25b 15.14 ± 0.41b 15.14 ± 0.33b 15.16 ± 0.24b 15.15 ± 0.25b
45 Days 15.76 ± 0.22b 15.75 ± 0.43a 15.74 ± 0.22a 15.72 ± 0.25a 15.71 ± 0.53a
90 Days 15.6 ± 0.27a 15.56 ± 0.43a 15.54 ± 0.43a 15.40 ± 0.23a 15.54 ± 0.11a
Palmitic acid 1st Day 25.52 ± 0.42a 25.43 ± 0.13a 25.56 ± 0.52a 25.51 ± 0.51a 25.52 ± 0.21a
45 Days 25.34 ± 0.22a 25.33 ± 0.26a 25.33 ± 0.29a 25.21 ± 0.24a 25.12 ± 0.23a
90 Days 25.23 ± 0.26a 25.23 ± 0.46a 25.23 ± 0.47a 25.23 ± 0.61a 25.23 ± 0.43a
Palmitoleic acid 1st Day 1.026 ± 0.25a 1.1 ± 0.25a 1.36 ± 0.25a 1.01 ± 0.25a 1.16 ± 0.41a
45 Days 0.901b ± 0.24b 0.92b ± 0.25b 0.95b ± 0.23b 0.99b ± 0.14b 0.9b ± 0.59b
90 Days 0.85c ± 0.43c 0.82c ± 0.33c 0.80c ± 0.41c 0.82c ± 0.54c 0.80c ± 0.43c
Stearic acid 1st Day 17.97 ± 0.43a 17.93 ± 0.22a 17.93 ± 0.55a 17.91 ± 0.66a 17.95 ± 0.24a
45 Days 17.95 ± 0.43a 17.94 ± 0.57a 17.94 ± 0.51a 17.99 ± 0.23a 17.91 ± 0.43a
90 Days 17.25 ± 0.64b 17.23 ± 0.45b 17.20 ± 0.9b 17.19 ± 0.98b 17.18 ± 0.37b
Oleic acid 1st Day 25.09 ± 0.49a 25.01 ± 0.51a 24.09 ± 0.30a 24.09 ± 0.56a 26.09 ± 0.43a
45 Days 24.08 ± 0.56b 24.17 ± 0.47b 23.06 ± 0.32c 21.01 ± 0.92d 23.08 ± 0.81b
90 Days 22.11 ± 0.65e 21.17 ± 0.72f 20.12 ± 0.61f 20.12 ± 0.81f 21.12 ± 0.95d
Linoleic acid 1st Day 2.79 ± 0.56a 2.75 ± 0.72a 2.73 ± 0.95a 2.79 ± 0.29a 2.77 ± 0.91a
45 Days 2.13 ± 0.76b 2.43 ± 0.86b 2.63 ± 0.92b 2.53 ± 0.22b 2.59 ± 0.54b
90 Days 1.2 ± 0.73f 1.10 ± 0.22f 1.79 ± 0.25c 1.61 ± 0.24d 1.53 ± 0.91e
Linolenic acid 1st Day 0.48a ± 0.01a 0.46 ± 0.02a 0.48 ± 0.06a 0.45 ± 0.01a 0.50 ± 0.03a
45 Days 0.24 ± 0.02b 0.27 ± 0.01b 0.25 ± 0.01b 0.26 ± 0.02b 0.27 ± 0.01b
90 Days 0.15 ± 0.00c 0.13 ± 0.01c 0.1 ± 0.02c 0.18 ± 0.02c 0.16 ± 0.03c
Arachidic acid 1st Day 2.56 ± 0.15a 2.55 ± 0.43a 2.51 ± 0.98a 2.45 ± 0.32a 2.56 ± 0.26a
45 Days 2.51 ± 0.56a 2.46 ± 0.32a 2.52 ± 0.64a 2.46 ± 0.21a 2.45 ± 0.16a
90 Days 2.48 ± 0.23b 2.47 ± 0.24b 2.46 ± 0.76b 2.48 ± 0.54b 2.41 ± 0.39b
Eicosenoic acid 1st Day 0.73 ± 0.24a 0.72 ± 0.29a 0.75 ± 0.67a 0.71 ± 0.37a 0.73 ± 0.54a
45 Days 0.52 ± 0.34b 0.51 ± 0.65b 0.53 ± 0.78b 0.50 ± 0.69b 0.56 ± 0.45b
90 Days 0.34 ± 0.79c 0.32c ± 0.56c 0.34 ± 0.69c 0.31 ± 0.42c 0.35 ± 0.19c
C18:1 t10–11 (CLA) 1st Day 1.89 ± 0.06a 1.88 ± 0.04a 1.86 ± 0.02a 1.91 ± 0.01a 1.89 ± 0.03a
45 Days 1.85 ± 0.02a 1.86 ± 0.03a 1.82 ± 0.06a 1.83 ± 0.06a 1.86 ± 0.05a
90 Days 1.71 ± 0.07b 1.69 ± 0.01b 1.55 ± 0.09b 1.59 ± 0.10b 1.44 ± 0.02b
  1. Values are expressed as mean ± SD of three replicates
  2. a,b,c,d,e,f different short case letters within column showed significant (P < 0.05) relationship
  3. M4.9 (Cheese heat stretched at milling pH 4.9), M 4.8 (Cheese heat stretched at milling pH 4.8), M5.0 (Cheese heat stretched at milling pH 5.0), M5.1 (Cheese was heat stretched at milling pH 5.1), M5.2 (Cheese was heat stretched at milling pH 4.9)