Table 5.

Acidic profile of bulk milk and ripened cheese T60 obtained from the control group (CG) and the experimental group (EL+)

Items	Bulk milk			Cheese (T60)
	CG	EL+	p-value	CG	EL+	p-value
C4:0	2.61±0.48	3.01±0.19	*	1.49±0.70	4.09±0.53	**
C6:0	3.24±0.57	4.09±0.32	*	1.98±0.72	4.27±0.52	**
C8:0	4.11±0.16	4.72±0.36	*	2.65±0.82	4.62±0.45	*
C10:0	14.73±2.55	13.18±1.02	ns	10.67±2.75	14.60±0.98	ns
C12:0	9.19±1.03	8.63±0.66	ns	6.30±1.06	6.58±0.09	ns
C14:0	15.75±1.29	15.04±1.03	ns	15.74±0.67	14.29±0.98	ns
C15:0	1.08±0.09	1.01±0.08	ns	1.30±0.03	1.30±0.10	ns
C16:0	27.27±2.38	27.00±1.71	ns	28.64±2.56	20.22±0.46	*
C17:0	0.62±0.04	0.46±0.03	ns	0.72±0.52	0.70±0.30	ns
C18:0	3.42±0.12	3.80±0.19	*	8.54±1.21	8.36±0.64	ns
SFA	82.02±0.93	80.94±0.56	ns	78.03±1.10	79.03±0.50	ns
C14:1 c9	0.22±0.02	0.15±0.02	ns	0.60±0.01	0.57±0.24	ns
C16:1 c9	0.65±0.05	0.42±0.04	ns	0.34±0.08	0.70±0.61	ns
C18:1 t11	0.50±0.04	0.67±0.05	*	0.47±0.03	0.52±0.04	ns
C18:1 c9	13.30±0.14	13.60±0.12	*	17.45±2.71	16.39±0.52	ns
C18:1 c11	0.25±0.02	0.31±0.03	*	0.20±0.02	0.28±0.10	ns
MUFA	14.92±0.95	15.15±1.05	ns	19.06±0.57	18.46±0.30	ns
C18:2 c9,12	1.63±0.51	1.09±0.08	*	1.85±0.40	1.51±0.24	ns
C18:2 c9, t11	0.38±0.03	0.50±0.04	*	0.40±0.03	0.49±0.05	ns
C18:3 c9,12,15	1.05±0.54	2.32±0.16	*	0.66±0.74	0.51±0.28	ns
PUFA	3.06±0.21	3.91±0.32	*	2.91±0.39	2.51±0.19	ns
SCFA1)	5.85±0.53	7.10±0.26	**	3.47±0.71	8.36±0.52	**
MCFA2)	45.08±1.96	42.73±1.53	ns	37.26±0.89	41.96±0.47	*
LCFA3)	49.07±1.42	50.17±1.27	ns	59.27±1.91	49.68±1.29	**

The values are expressed as mean percentage±standard deviation. Fatty acids are expressed as percent of total fatty acids.

SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated fatty acid; SCFA, short chain FA; MCFA, medium-chain FA; LCFA, long-chain FA.

¹⁾C4:0 and C6:0.

²⁾C8:0 to C15:0.

³⁾C16:0 to C18:3.

^*p<0.05;

^**p<0.01;

ns, not significant.