Table 2.

Organic acid concentration of cheeses made from raw (A1, B1, C1) and pasteurized milk (A2, B2, C2) during ripening

Acids	Days	Cheeses
		A1	A2	B1	B2	C1	C2
Acetic acid	2	7.31 ± 0.36aB	2.17 ± 0.06bB	7.54 ± 0.28aA	1.53 ± 0.23bB	7.00 ± 0.64aA	1.53 ± 0.23bA
	90	11.86 ± 3.29aAB	3.68 ± 0.17bA	7.80 ± 2.45abA	3.51 ± 0.02bA	10.37 ± 2.06abA	3.11 ± 0.86bA
	180	21.89 ± 4.02aA	3.96 ± 0.57cA	12.97 ± 0.49bA	3.06 ± 0.37cA	12.15 ± 1.53bA	3.26 ± 0.44cA
Propionic acid	2	0.30 ± 0.12aB	0.22 ± 0.06aA	0.21 ± 0.09Aa	0.12 ± 0.02aB	0.20 ± 0.07aB	0.08 ± 0.04aB
	90	0.73 ± 0.19aAB	0.29 ± 0.04aA	0.53 ± 0.20aA	0.23 ± 0.03aAB	0.54 ± 0.18aA	0.22 ± 0.01aA
	180	1.09 ± 0.10aA	0.57 ± 0.21abA	0.79 ± 0.21abA	0.34 ± 0.04bA	0.65 ± 0.13abA	0.25 ± 0.00bA
Butanoic acid	2	2.30 ± 0.26aB	0.78 ± 0.11bB	2.40 ± 0.24aB	0.74 ± 0.26bA	2.20 ± 0.07aB	0.74 ± 0.15bA
	90	4.37 ± 0.07aB	1.47 ± 0.27bB	3.44 ± 0.68aB	1.52 ± 0.33bA	3.73 ± 0.73aB	1.11 ± 0.43bA
	180	10.64 ± 2.30aA	2.80 ± 0.22bA	7.93 ± 0.06aA	2.44 ± 0.99bA	7.71 ± 0.58aA	1.85 ± 0.69bA
Hexanoic acid	2	5.10 ± 0.20aB	1.60 ± 0.13cB	3.95 ± 0.08bB	1.46 ± 0.07cC	4.26 ± 0.46abB	1.33 ± 0.11cB
	90	7.07 ± 0.17aB	2.49 ± 0.12bAB	5.26 ± 1.04aB	2.67 ± 0.01bB	5.39 ± 0.57aB	1.86 ± 0.11bB
	180	16.54 ± 1.76aA	3.59 ± 0.58bA	15.13 ± 1.27aA	3.93 ± 0.25bA	14.92 ± 2.82aA	2.86 ± 0.19bA
Octanoic acid	2	1.53 ± 0.20aC	0.51 ± 0.05bB	1.38 ± 0.04aC	0.49 ± 0.07bB	1.28 ± 0.11aC	0.50 ± 0.06bB
	90	5.94 ± 0.07aB	2.92 ± 0.03cdA	4.10 ± 0.64bcB	2.15 ± 0.14dA	4.30 ± 0.37bB	1.95 ± 0.38dA
	180	14.10 ± 1.51aA	3.04 ± 0.42cA	6.81 ± 0.70bA	2.38 ± 0.21cA	8.28 ± 0.60bA	2.20 ± 0.28cA
Nonanoic acid	2	0.06 ± 0.00aA	0.03 ± 0.00aA	0.05 ± 0.03aA	0.03 ± 0.00aA	0.06 ± 0.02aA	0.03 ± 0.01aA
	90	0.15 ± 0.05aA	0.05 ± 0.00aA	0.08 ± 0.03aA	0.05 ± 0.01aA	0.09 ± 0.03aA	0.05 ± 0.02aA
	180	0.13 ± 0.02A	0.06 ± 0.01bA	0.12 ± 0.00aA	0.06 ± 0.00bA	0.13 ± 0.00aA	0.06 ± 0.01bA
Decanoic acid	2	0.35 ± 0.08aB	0.12 ± 0.01bC	0.33 ± 0.07abB	0.15 ± 0.02abC	0.36 ± 0.08aB	0.14 ± 0.01abC
	90	5.95 ± 0.21aA	2.81 ± 0.08bcA	4.01 ± 1.14abA	2.05 ± 0.05bcA	3.54 ± 0.57bAB	1.42 ± 0.10cB
	180	4.85 ± 1.02aA	1.48 ± 0.35bB	3.53 ± 0.78abAB	1.69 ± 0.04bB	4.32 ± 0.18aA	1.78 ± 0.07bA
Benzoic acid	2	0 ± 0A	0 ± 0A	0 ± 0A	0 ± 0A	0 ± 0A	0 ± 0B
	90	0.03 ± 0.05aA	0.02 ± 0.02aA	0.03 ± 0.05aA	0.03 ± 0.02aA	0.04 ± 0.03aA	0.03 ± 0.01aAB
	180	0.04 ± 0.05aA	0.03 ± 0.04aA	0.04 ± 0.05aA	0.03 ± 0.01aA	0.06 ± 0.03aA	0.04 ± 0.01aA
Dodecanoic acid	2	0 ± 0C	0 ± 0C	0 ± 0C	0 ± 0B	0 ± 0B	0 ± 0C
	90	0.44 ± 0.10aB	0.09 ± 0.02cB	0.33 ± 0.06abB	0.09 ± 0.02cAB	0.45 ± 0.03aAB	0.16 ± 0.03bcB
	180	0.71 ± 0.05abA	0.25 ± 0.01bA	0.73 ± 0.11abA	0.28 ± 0.10abA	0.87 ± 0.34aA	0.34 ± 0.01abA

Data are expressed as relative peak chromatographic area. Mean values followed by different lowercase letters within a row indicate significant differences between cheese samples (p < 0.05)

Mean values followed by different uppercase letters within a column for same compound indicate significant differences between ripening periods (p < 0.05)

(A): 100 % ewe milk, (B): 50 % ewe milk + % 50 cow milk, (C): 50 % ewe milk + 25 % cow milk + 25 % goat milk