Table 2.
Branched-chain fatty acid content (mg/serving) of common dairy products 1.
| FA 2 | Milk 3 | Cheese 4 | Yogurt 5 | Butter 6 | Sheep Milk 7 | Goat Milk 8 | ||
|---|---|---|---|---|---|---|---|---|
| Soft/Semi-Soft 9 | Semi-Hard/Hard 10 | Unknown 11 | ||||||
| iso-13:0 | 2 [4,13,14,15] 12 |
2 [65] |
8 [66] |
1 [67] |
||||
| anteiso-13:0 | 5–6 [4,13] 12 |
9 [65] |
5 [66] |
1–7 [67,68] |
||||
| iso-14:0 | 6–16 [4,11,12,13,14,15] 12 |
5–14 [11,69] |
6–20 [11,12,69] |
56–13 [11,69] |
9 [11] |
8–18 [11,65,70] |
8–24 [66,71,72] |
5–10 [67,68,73,74] |
| iso-15:0 | 10–32 [4,11,12,13,14,15] 12 |
6–33 [11,69] |
8–41 [11,12,69] |
12–33 [11,69] |
11 [11] |
1–22 [11,65,70] |
21–71 [66,71,72,75] |
13–36 [67,68,73,74,76] |
| anteiso-15:0 | 27–69 [4,11,12,13,14,15] 12 |
26–68 [11,69] |
33–87 [11,12,69] |
35–62 [11,69] |
47 [11] |
36–67 [11,65,70] |
45–122 [66,71,72,75] |
25–47 [67,68,73,74,76] |
| iso-16:0 | 13–33 [4,11,12,13,14,15] 12 |
12–30 [11,69] |
9–42 [11,12,69] |
11–26 [11,69] |
22 [11] |
20–36 [11,65,70] |
25–69 [66,71,72,75] |
13–22 [67,68,73,74] |
| iso-17:0 | 19–41 [4,11,12,13,14,15] 12 |
8–41 [11,69] |
8–52 [11,12,69] |
14–38 [11,69] |
19 [11] |
22–34 [11,65,70] |
34–115 [66,71,72,75] |
20–58 [67,68,73,74,76] |
| anteiso-17:0 | 8–56 [4,11,12,13,14,15] 12 |
23–71 [11,69] |
17–71 [11,12,69] |
25–61 [11,69] |
45 [11] |
34–42 [11,65,70] |
48–124 [66,71,72,75] |
25–57 [67,68,73,74,76] |
| iso-18:0 | 1–7 [4,11,12,13,14,15] 12 |
<1–8 [11,69] |
<1–8 [11,12,69] |
<1–7 [11,69] |
3 [11] |
<1–7 [11,65,70] |
17–20 [66,72] |
5 [67] |
| Σ iso-BCFAs | 64–129 [4,11,12,13,14,15] 12 |
32–127 [11,69] |
32–164 [11,12,69] |
53–116 [11,69] |
64 [11] |
68–106 [11,65,70] |
108–255 [66,71,72,75] |
53–96 [67,68,73,74,76] |
| Σ anteiso-BCFAs | 50–125 [4,11,12,13,14,15] 12 |
51–139 [11,69] |
50–158 [11,12,69] |
68–123 [11,69] |
91 [11] |
69–107 [11,65,70] |
96–247 [66,71,72,75] |
50–104 [67,68,73,74,76] |
| Σ BCFAs 13 | 123–254 [4,11,12,13,14,15] 12 |
83–264 [11,69] |
82–322 [11,12,69] |
123–239 [11,69] |
152 [11] |
137–204 [11,65,70] |
204–502 [66,71,72,75] |
109–180 [67,68,73,74,76] |
1 Averages were estimated by calculating the median of reported FA values when appropriate; content of FAs per serving was calculated from reported FA values (% of total FAs), assuming 93.3% of FAs in milk fat (correction for glycerol) [77]. 2 FA = fatty acid. 3 Cow-derived; based on the assumption of 3.25% fat, 244 g per serving [13]. 4 Cow-derived; based on reported % fat and serving sizes (g) listed by FoodData Central for each cheese variety [78,79,80,81,82,83,84,85,86,87,88,89] with the exception of Ricotta cheese (62 g/serving). 5 Cow-derived; based on reported % fat and serving size (245 g) listed by FoodData Central [90]. 6 Cow-derived; based on reported % fat (80%) and serving size (14.2 g) listed by FoodData Central [91]; when FA values were reported as μg/g butter [70], FAs per serving were calculated by assuming 14.2 g per serving [91] without correction factor for glycerol. 7 Based on reported % fat (median of values calculated when appropriate) or % fat listed by FoodData Central [92] if not reported; based on serving size (245 g) listed by FoodData Central [92]. 8 Based on reported % fat (median of values calculated when appropriate) or % fat listed by FoodData Central [93] if not reported; based on serving size (244 g) listed by FoodData Central [93]. 9 Includes Ricotta, Romadur, Cottage cheese, Camembert, Brie, Limburger, Feta, and Bavaria Blue. 10 Includes Provolone, low-moisture Mozzarella, Emmental, Cheddar, Montasio, Gouda, and Butter cheese (Butterkäse). 11 Includes Swiss, American, Alpine cheese, curd cheese, and Mozzarella (varieties without sufficient information reported to categorize). 12 Raw data underlying previously published work [4]. 13 BCFAs = branched-chain FAs; sum of iso and anteiso BCFA isomers (13:0–18:0).