Table 7. Changes of free fatty acid (FFA) content (mg per kg of cheese) in raw (RMC) or pasteurized milk (PMC) soft Xinotyri cheese at different days of aerobic storage at 4 °C.
| FFA | t/day | |||||||
|---|---|---|---|---|---|---|---|---|
| 1 | 15 | 30 | 60 | |||||
| w(FFA)/(mg/kg) | ||||||||
| RMC | PMC | RMC | PMC | RMC | PMC | RMC | PMC | |
| C2 | (111.6±15.0)aA | (102.7±22.4)aA | (119.2±11.5)aA | (72.9±4.0)aB | (74.7±9.8)aB | (62.1±13.8)aB | (54.6±16.0)aB | (67.9±10.0)aB |
| C6 | (87.0±9.5)aA | (94.9±3.1)aA | (91.7±0.1)aA | (92.7±1.8)aA | (107.7±15.7)aA | (94.413±1.2)aA | (134.1±18.0)aA | (83.1±11.0)aA |
| C8 | (99.6±4.54)aA | (85.7±0.2)aA | (102.3±7.3)aA | (79.7±1.2)aA | (196.6±82.6)aA | (86.8±3.3)aA | (300.4±86.8)aA | (133.3±49.0)aA |
| C10 | (98.2±7.24)aA | (87.2±2.0)aA | (107.5±14.3)aA | (84.1±1.8)aA | (186.8±73.7)aA | (90.2±0.9)A | (290.4±74.8)A | (135.0±51.5)A |
| C12 | (123.1±10.26)aAB | (70.6±7)aA | (109.3±6.2)bA | (70.6±1.2)cA | (152.8±42.8)aAB | (72.9±0.6)A | (228.9±37.7)B | (137.4±24.6)B |
| C14 | (185.6±24.73)aA | (118.3±2.2) A | (182.1±36.6)aA | (110.9±4.1) aA | (220.8±67.4)aA | (116.7±7.3)A | (298.5±25.0)A | (156.2±29.2)A |
| C16 | (556.7±217.51)aA | (201.5±22.5)aA | (561.9±257.3)aA | (207.3±26.9)A | (668.2±338.771)aA | (229.6±40.0)A | (888.1±66.3)bA | (366.29±67.1)cA |
| C18 | (251.8±38.1)aA | (143.1±19.9)aA | (238.1±67.7)aA | (142.8±22.7)aA | (266.0±96.5)aA | (144.9±26.1)A | (349.8±19.0)bA | (195.7±1.4)cA |
| C18:1 | (641.7±251.9)aA | (312.0±67.3)aA | (623.3±238.3)aA | (288.7±35.7)aA | (1000.4±492.1)aA | (437.6±42.1)A | (2559.6±855.1)A | (487. 8±89.3)A |
| C18:2 | (181.4±41.1) aA | (125.7±29.5)aA | (163.6±45.8)aA | (137.0±23.8)aA | (272.1±141.7)aA | (163.7±22.2)A | (417.0±83.6)A | (229.2±52.6)A |
| C18:3 | (92.3±13.8)aA | (77.6±1.2)aA | (87.6±9.8)aA | (76.7±2.4)aA | (130.2±51.7)aA | (79.2±0.7)A | (175.0±25.9)A | (83.7±6.6)A |
| SCFFA | (396.4±14.7)aA | (370.4±0.8)aA | (420.7±21.4)aA | (329.4±2.4)aA | (565.8±172.0)aA | (333.5±3.7)A | (779.5±179.5)A | (419.2±89.4)A |
| MCFFA | (308.7±14.5)bA | (188.8±8.9)cAB | (291.3±42.8)aA | (181.5±2.9)aA | (373.6±110.3)aA | (189.6±8.0)AB | (527.4±62.7)A | (293.7±53.8)B |
| LCFFA | (1723.5±462.4)A | (860.0±140.5)aA | (1674.5±618.8)aA | (852.5±111.6) aA | (2337.0±1120.8)aA | (1055.1±129.7)A | (4389.4±879.3)A | (1362.8±217.1)A |
| TFFA | (2429.1±606.6)aA | (1419.3±127.8)aA | (2386.5±694.3)aA | (1363.46±108.1)aA | (3276.3±1412.8)aA | (1578.3±155.2)A | (5696.4±1105.5)A | (2075.7±350.3)A |
Results present mean values of six measurements (three cheese-makings and duplicate analyses)±standard error. Mean values of the same age and the same row with different lower case letters (a-c) are significantly different (p<0.05). Mean values of each parameter in the same row of the same type of milk with different capital letters (A, B) are significantly different (p<0.05). SCFFA=short-chain fatty acids (C2-C10), MCFFA=medium-chain fatty acids (C12-C14), LCFFA=long-chain fatty acids (C16-C18:3), TFFA=total free fatty acids