Characteristics of Iranian Probiotic UF White Cheese

Table 3

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

LCFFAs(g/100 g)	Treatments	Days of storage period
		1	30	60
C16:0	A	32.17 ± 0.02^Ac	28.175 ± 0.025^Bb	20.415 ± 0.025^Cd
	B	26.865 ± 0.025^Ad	22.835 ± 0.025^Bd	27.85 ± 0.02^Ca
	C	32.275 ± 0.015^Ab	25.585 ± 0.015^Bc	23.560 ± 0.02^Cc
	D	33.055 ± 0.025^Aa	28.980 ± 0.01^Ba	26.854 ± 0.025^Cb
C18:0	A	8.475 ± 0.015^Ab	6.25 ± 0.02^Bb	4.675 ± 0.015^Cd
	B	6.265 ± 0.025^Ad	5.12 ± 0.02^Bd	5.915 ± 0.025^Cb
	C	8.605 ± 0.025^Ac	5.895 ± 0.025^Bc	4.76 ± 0.03^Cc
	D	8.97 ± 0.02^Aa	6.73 ± 0.02^Ba	5.965 ± 0.015^Ca
C18:1	A	19.80 ± 0.02^Ab	19.06 ± 0.04^Ba	13.65 ± 0.02^Cd
	B	16.57 ± 0.02^Ad	16.32 ± 0.03^Bc	16.555 ± 0.025^Cb
	C	19.50 ± 0.03^Ac	15.45 ± 0.02^Bd	14.09 ± 0.03^Cc
	D	20.05 ± 0.03^Aa	18.775 ± 0.015^Bb	19.305 ± 0.035^Ca
C18:2	A	2.825 ± 0.015^Ba	3.145 ± 0.015^Ba	2.455 ± 0.025^Ad
	B	2.425 ± 0.025^Bc	2.725 ± 0.025^Bb	2.87 ± 0.02^Ab
	C	2.665 ± 0.025^Bd	2.275 ± 0.025^Bd	2.62 ± 0.04^Ac
	D	2.80 ± 0.02^Bb	2.615 ± 0.025^Bc	4.09 ± 0.03^Aa
C18:3	A	0.055 ± 0.005^Cc	0.24 ± 0.01^Ac	0.045 ± 0.005^Bc
	B	0.085 ± 0.005^Ca	0.25 ± 0.01^Ac	0.355 ± 0.015^Ba
	C	0.05 ± 0.000^Cc	0.265 ± 0.015^Ab	0.075 ± 0.005^Bc
	D	0.065 ± 0.005^Cb	0.290 ± 0.01^Aa	0.215 ± 0.025^Bb
C20:0	A	0.365 ± 0.015^Aa	0.19 ± 0.01^Ba	0.001 ± 0.000^Ca
	B	0.255 ± 0.015^Aa	0.1140 ± 0.096^Ba	0.0450 ± 0.005^Ca
	C	0.235 ± 0.015^Aa	0.1350 ± 0.005^Ba	0.22 ± 0.02^Ca
	D	0.255 ± 0.015^Aa	0.1750 ± 0.005^Ba	0.1150 ± 0.025^Ca

^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.