Fig. 4.

Fatty acid profile of buffalo milk khoa stored at a 30 °C/7 days, b 5 °C/21 days, where, (i) Butyric Acid. (ii) Palmitic Acid. (iii) Stearic Acid. (iv) Oleic Acid. Data are presented as mean ± SEM (n = 3). ^a–cDifferent lowercase letters denote significant difference (p < 0.05) between groups (No. of days (0, 3rd, 5th and 7th) of storage at room temperature (30 °C/7 days). Error bars show the variations of three determinations in terms of standard error of mean. ^A–CDifferent uppercase letters denote significant difference (p < 0.05) across subgroups [(FBMK, ABMK and NBMK)]. FBMK fresh buffalo milk Khoa, ABMK acidic buffalo milk Khoa, NBMK neutralized buffalo milk Khoa