Characteristics of Iranian Probiotic UF White Cheese

Table 1

Changes in short-chain free fatty acids (SCFFAs) of probiotic Iranian UF cheese during the 60-day storage period.

SCFFAs g/100 g	Treatments	Storage period (days)
		1	30	60
C4:0	A	3.89 ± 0.03^Cb	6.25 ± 0.17^Bd	16.64 ± 0.07^Aa
	B	14.74 ± 0.03^Ca	13.76 ± 0.06^Ba	11.445 ± 0.075^Ac
	C	4.265 ± 0.025^Cc	7.19 ± 0.06^Bb	7.88 ± 0.06^Ad
	D	4.02 ± 0.075^Cd	6.50 ± 0.05^Bc	12.03 ± 0.07^Ab
C6:0	A	2.83 ± 0.02^Cb	6.45 ± 0.025^Bc	17.47 ± 0.045^Aa
	B	5.19 ± 0.02^Ca	14.93 ± 0.03^Ba	5.24 ± 0.065^Ac
	C	2.66 ± 0.02^Cc	13.465 ± 2.48^Ba	13.57 ± 0.035^Ab
	D	2.39 ± 0.03^Cd	7.47 ± 0.025^Bb	3.63 ± 0.025^Ad
C8:0	A	1.59 ± 0.025^Cb	3.53 ± 0.02^Aa	1.97 ± 0.02^Bd
	B	1.455 ± 0.025^Bd	0.854 ± 0.025^Cd	3.495 ± 0.025^Ab
	C	1.77 ± 0.02^Ca	2.09 ± 0.02^Bc	7.07 ± 0.03^Aa
	D	1.52 ± 0.03^Cc	2.15 ± 0.03^Bb	2.48 ± 0.03^Ac

^a–dMeans in the same column shown with different letters are significantly different ( < 0.05). ^A−CMeans in the same row shown with different letters are significantly different ( < 0.05). Treatment A (control): UF cheese without probiotic bacteria; treatment B: UF cheese containing Bifidobacterium bifidum; treatment C: UF cheese containing Enterococcus faecium; and treatment D: UF cheese containing Bifidobacterium bifidum and Enterococcus faecium.