Table 1.
Descriptive statistics of 4 milk FA and selected technological traits
| Trait | No. of samples | Mean | SD | Minimum | Maximum |
|---|---|---|---|---|---|
| FA,1 % | |||||
| C10:0 | 1,179 | 3.17 | 0.63 | 0.61 | 5.65 |
| C14:1 cis-9 | 1,179 | 1.08 | 0.32 | 0.22 | 2.56 |
| C16:0 | 1,179 | 30.54 | 3.68 | 18.92 | 46.73 |
| C18:0 | 1,179 | 8.97 | 1.89 | 3.38 | 16.31 |
| Technological trait2 | |||||
| RCT, min | 1,242 | 19.88 | 5.71 | 6.00 | 43.00 |
| CYCURD, % | 1,245 | 15.04 | 1.89 | 10.23 | 20.58 |
| RECPROTEIN, % | 1,240 | 78.08 | 2.41 | 70.51 | 85.25 |
| RECFAT, % | 1,229 | 89.88 | 3.58 | 76.77 | 98.12 |
1
C10:0 = decanoic (capric) acid; C14:1 cis-9 = 9-tetradecenoic (myristoleic) acid; C16:0 = hexadecanoic (palmitic) acid; C18:0 = octadecanoic (stearic) acid; each FA is expressed as a percentage of the total FA by weight.
2
RCT = rennet coagulation time, min; CYCURD = cheese yield, weight of fresh curd as a percentage of the milk processed by weight; RECPROTEIN = recovery of protein, protein of the curd as a percentage of the protein of the milk processed; RECFAT = recovery of fat, fat of the curd as a percentage of the fat of the milk processed.