Characteristics of Iranian Probiotic UF White Cheese

Table 2

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

MCFFAs g/100 g	Treatments	Storage period (days)
		1	30	60
C10:0	A	3.70 ± 0.02^Ab	3.15 ± 0.04^Ba	1.785 ± 0.025^Cd
	B	2.825 ± 0.025^Ad	2.295 ± 0.025^Bd	2.825 ± 0.025^Ca
	C	3.82 ± 0.06^Aa	2.825 ± 0.025^Bc	1.855 ± 0.025^Cc
	D	3.54 ± 0.25^Ac	2.915 ± 0.025^Bb	2.780 ± 0.01^Cb
C12:0	A	3.97 ± 0.02^Aa	3.24 ± 0.03^Ca	2.625 ± 0.025^Bd
	B	3.26 ± 0.02^Ab	2.935 ± 0.035^Cb	3.10 ± 0.02^Ba
	C	4.11 ± 0.03^Aa	2.20 ± 0.04^Cd	2.865 ± 0.025^Bc
	D	3.955 ± 0.025^Aa	2.34 ± 0.03^Cc	3.02 ± 0.03^Bb
C14:0	A	11.55 ± 0.02^Ad	9.735 ± 0.035^Bb	7.615 ± 0.035^Cd
	B	9.74 ± 0.03^Ab	7.545 ± 0.045^Bd	9.50 ± 0.040^Ca
	C	11.745 ± 0.035^Aa	8.8658 ± 0.035^Bc	8.08 ± 0.04^Cc
	D	11.585 ± 0.035^Ac	9.81 ± 0.03^Ba	8.71 ± 0.04^Cb

^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.