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. 2020 Apr 15;25(8):1814. doi: 10.3390/molecules25081814

Figure 2.

Figure 2

Mean percentage share of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids in total FA pool in examined types of cheese. CC—Curd cheese, PC—Processed cheese, NED—Dutch type cheese, SUI—Swiss type cheese, LBC—Lichen blue cheese, ITA—Italian type cheese, HBC—Hypertrophied blue cheese, ENG—English type cheese, SFA—Saturated fatty acids, MUFA—Monounsaturated fatty acids, PUFA—Polyunsaturated fatty acids; mean percentage share was calculated as the ratio of the fatty acid content of a given group (SFA, MUFA, or PUFA, respectively) to their total combined content (SFA + MUFA + PUFA) considered as 100%.