. 2019 Aug 31;39(4):585–600. doi: 10.5851/kosfa.2019.e49

Table 3. Monitoring of fatty acid composition (percent) in Gouda cheese made with pasteurized and raw milk during the ripening period.

	P-GC (wk)				R-GC (wk)
	6	12	18	24	6	12	18	24
C14:0	11.14^Bc	11.56^Ab	11.92^Aa	11.92^Aa	11.87^Aa	11.45^Aa	11.76^Aa	11.68^Aa
C16:0	37.96^Bd	39.36^Ac	40.27^Ab	41.43^Aa	40.78^Ab	38.71^Bd	40.10^Ac	41.46^Aa
C16:1n7	2.13^Aa	1.92^Aab	1.86^Bb	1.50^Ac	2.23^Aa	1.93^Ab	2.01^Ab	1.36^Ac
C18:0	13.92^Bd	14.26^Ac	15.01^Ab	14.60^Aa	14.59^Aab	14.18^Ab	15.24^Aa	14.90^Aab
C18:1n9	31.53^Aa	29.54^Bb	27.46^Ac	27.38^Ac	27.13^Bb	30.43^Aa	27.41^Ab	27.42^Ab
C18:1n7	0.14^Aa	0.12^Aa	0.12^Aa	0.09^Ab	0.10^Bb	0.11^Aa	0.10^Aab	0.08^Ac
C18:2n6	2.32^Aa	2.38^Aa	2.44^Aa	2.17^Ab	2.38^Aa	2.35^Aa	2.45^Aa	2.20^Aa
C18:3n6	0.11^Aa	0.11^Aa	0.12^Aa	0.10^Aa	0.11^Aa	0.11^Aa	0.11^Aa	0.11^Aa
C18:3n3	0.32^Aa	0.32^Aa	0.34^Aa	0.32^Aa	0.32^Aa	0.33^Aa	0.33^Aa	0.32^Aa
C20:1n9	0.22^Ba	0.20^Aa	0.29^Aa	0.31^Aa	0.28^Aab	0.19^Ab	0.29^Aab	0.30^Aa
C20:4n6	0.12^Aa	0.13^Aa	0.12^Aa	0.12^Aa	0.12^Ab	0.13^Aa	0.12^Ab	0.11^Bc
C20:5n3	0.02^Aa	0.03^Aa	0.03^Aa	0.03^Aa	0.03^Aa	0.03^Aa	0.02^Aa	0.02^Aa
C22:4n6	0.02^Aa	0.03^Aa	0.04^Aa	0.03^Aa	0.03^Ab	0.03^Ab	0.04^Aa	0.03^Ab
C22:6n3	0.03^Ab	0.05^Aa	0.00^Ac	0.00^Ac	0.04^Aa	0.03^Aa	0.01^Ab	0.00^Ac
SFA	63.02^Bd	63.02^Bd	63.02^Bd	63.02^Bd	67.24^Aab	64.34^Bc	67.11^Ab	68.04^Aa
USFA	63.02^Bd	34.82^Bb	32.81^Ac	32.04^Ad	32.76^Bbc	35.66^Aa	32.89^Ab	31.96^Ac
MUFA	34.02^Aa	31.78^Bb	29.72^Ac	29.28^Ac	29.74^Bb	32.66^Aa	29.81^Ab	29.16^Ab
PUFA	2.96^Aa	3.05^Aa	3.09^Aa	2.77^Ab	3.02^Aa	3.00^Aab	3.08^Aa	2.79^Ab
n3	0.38^Aa	0.40^Aa	0.37^Aa	0.34^Aa	0.38^Aa	0.39^Aa	0.36^Ab	0.34^Ab
n6	2.58^Ab	2.65^Aab	2.72^Aa	2.42^Ac	2.63^Aab	2.61^Aab	2.72^Aa	2.45^Ab
n6/n3	6.98^Aa	6.77^Aa	7.37^Aa	7.06^Aa	6.87^Aa	6.76^Aa	7.48^Aa	7.13^Aa
MUFA/SFA	0.54^Aa	0.49^Bb	0.44^Ac	0.43^Ac	0.44^Bbc	0.51^Aa	0.44^Ab	0.43^Ac
PUFA/SFA	0.05^Aa	0.05^Aa	0.05^Ac	0.04^Ab	0.04^Aab	0.05^Aa	0.05^Ac	0.04^Abc

^a–d

Means in the same row within the same cheese condition with different letters are significantly different (p<0.05).

^A,B

Means in the same row within the same ripening period with different letters are significantly different (p<0.05).

P-GC, Gouda cheese made from pasteurized milk; R-GC, Gouda cheese made from raw milk; SFA, saturated fatty acid; USFA, unsaturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid.