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. 2019 Apr 30;39(2):255–265. doi: 10.5851/kosfa.2019.e20

Table 5. Fatty acid composition of Mozzarella cheese from Jersey and Holstein milk.

	Jersey¹⁾	Holstein²⁾
C14:0 (Myristic acid)	14.35±0.03^a	13.20±0.12^b
C16:0 (Palmitic acid)	43.88±0.25^a	41.00±0.02^b
C16:1n7 (Palmitoleic acid)	1.63±0.05^b	2.06±0.04^a
C18:0 (Stearic acid)	15.04±0.13^a	13.05±0.17^b
C18:1n9 (Oleic acid)	22.14±0.37^b	27.47±0.06^a
C18:2n6 (Linoleic acid)	2.11±0.03^a	2.19±0.06^a
C18:3n6 (γ-Linoleic acid)	0.11±0.02^a	0.11±0.01^a
C18:3n3 (Linolenic acid)	0.28±0.01^a	0.31±0.00^a
C20:1n9 (Eicosenoic acid)	0.34±0.01^b	0.47±0.01^a
C20:4n6 (Arachidonic acid)	0.15±0.04^a	0.17±0.01^a
SFA	73.26±0.42^a	67.24±0.07^b
USFA	26.75±0.42^b	32.76±0.07^a
MUFA	24.11±0.40^b	29.99±0.00^a
PUFA	2.64±0.02^a	2.77±0.07^a

Data are mean±SD values.

¹⁾

Mozzarella cheese made with milk from Jersey.

²⁾

Mozzarella cheese made with milk from Holstein.

^a,b

Means with different superscripts in the same column are significantly different (p<0.05).

SFA, saturated fatty acid; USFA, unsaturated fatty acid; MUFA, mono unsaturated fatty acid; PUFA, poly unsaturated fatty acid.