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

Table 6. Fatty acid composition of Gouda cheese from Jersey and Holstein milk.

	Jersey¹⁾	Holstein²⁾
C14:0 (Myristic acid)	14.58±0.47^a	13.66±0.38^a
C16:0 (Palmitic acid)	45.05±0.26^a	41.64±0.27^b
C16:1n7 (Palmitoleic acid)	1.72±0.0^b	2.03±0.01^a
C18:0 (Stearic acid)	14.19±0.20^a	12.90±0.08^b
C18:1n9 (Oleic acid)	21.44±0.69^b	26.50±0.60^a
C18:2n6 (Linoleic acid)	2.05±0.03^b	2.18±0.04^a
C18:3n6 (γ-Linoleic acid)	0.12±0.01^a	0.13±0.02^a
C18:3n3 (Linolenic acid)	0.29±0.01^a	0.34±0.03^a
C20:1n9 (Eicosenoic acid)	0.42±0.06^a	0.47±0.01^a
C20:4n6 (Arachidonic acid)	0.16±0.05^a	0.18±0.01^a
SFA	73.82±0.53^a	68.20±0.57^b
USFA	26.19±0.53^b	31.81±0.57^a
MUFA	23.58±0.62^b	28.99±0.60^a
PUFA	2.61±0.08^a	2.83±0.02^a

Data are mean±SD values.

^a,b

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

¹⁾

Gouda cheese made with milk from Jersey.

²⁾

Gouda cheese made with milk from Holstein.

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