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Table I.
Fatty acid composition of processed cheeses (% of total).
| Compound | Veg 1 | Veg 2 | MF |
|---|---|---|---|
| C4 | 0.48 | 0.65 | 3.86 |
| C6 | 0.25 | 0.67 | 2.37 |
| C8 | 0.21 | 3.81 | 1.32 |
| C10 | 0.36 | 3.24 | 2.85 |
| C10:1 | 0.03 | 0.04 | 0.31 |
| C12 | 1.93 | 34.42 | 3.30 |
| C14 | 2.59 | 11.85 | 10.50 |
| C14:1 | 0.04 | 0.13 | 0.89 |
| C15 | 0.24 | 0.20 | 1.13 |
| C16 | 40.65 | 13.09 | 29.20 |
| C16:1 | 0.33 | 0.26 | 1.66 |
| C17 | 0.19 | 0.13 | 0.52 |
| C18 | 5.23 | 13.80 | 10.03 |
| trans(9+10+11) C18:1 | 0.45 | 5.60 | 3.53 |
| C18:1 | 35.43 | 9.83 | 18.63 |
| C18:2 | 9.32 | 0.80 | 1.13 |
| C18:3 | 0.19 | 0.06 | 0.83 |
| CLA | 0.18 | 0.15 | 1.31 |
| Others | 1.91 | 1.29 | 6.64 |
| SFA* | 52.13 | 81.86 | 65.08 |
| C12 + C14 + C16 | 45.17 | 59.36 | 43.00 |
| MUFA* | 36.69 | 15.86 | 25.02 |
| PUFA* | 9.69 | 1.01 | 3.27 |
From reference [8] (reprinted with permission from the Egyptian Society of Dairy Science).