Figure 2.

Free fatty acids (FFAs) detected in caciocavallo cheese samples obtained from control group (CG) and zinc group (ZG) after 7 (C₇) and 120 (C₁₂₀) days of ripening. The results obtained after 7 days of ripening, showed a higher concentrations of these compounds in CG samples (dark colored bars) with respect to ZG samples (light colored bars). One hundred and twenty days after the cheese-making, the concentration of FFAs as a whole tends to increase but can be evidenced a reversal of the phenomenon observed at C₇, with the presence of higher concentrations of FFAs in the ZG samples with respect to the CG samples.