Table 3: Percentages of
fatty acids (% fatty acids/of total fat) of the two types of whey
cheese
1 day after production.
|
Fatty acid |
|
Traditional
whey cheese |
Whey cheese
analogue |
|
SFA* |
|||
|
Butiric acid |
C4 |
4.17 |
0.00 |
|
Caproic acid |
C6 |
2.99 |
0.01 |
|
Caprylic acid |
C8 |
3.12 |
0.10 |
|
Capric acid |
C10 |
7.69 |
0.17 |
|
Lauric acid |
C12 |
3.59 |
0.92 |
|
Myristic acid |
C14 |
10.73 |
1.29 |
|
Pentadecanoic acid |
C15 |
0.82 |
0 |
|
Palmitic acid |
C16 |
28.06 |
38.72 |
|
Nacre acid |
C17 |
0.4 |
0.07 |
|
Stearic acid |
C18 |
6.97 |
3.46 |
|
Arachidonic acid |
C20 |
0.00 |
0.62 |
|
Eicosanoic acid |
C21 |
0.00 |
4.95 |
|
MUFA* |
|||
|
Myristoleic acid |
C14:1 |
0.42 |
0.03 |
|
Palmitoleic acid |
C16:1 |
1.06 |
0.17 |
|
Oleic acid |
C18:1 (cis-9) |
25.42 |
34.04 |
|
PUFA* |
|||
|
α-Linoleic acid |
C18:2 (cis-9, cis-12) |
2.69 |
11.63 |
|
α-Linolenic acid |
C18:3 (cis-9, cis-12, cis-15) |
0.15 |
0.09 |
|
Dihomo-γ-linolenic acid |
C20:3 |
0.00 |
3.73 |
|
CLA** |
C18:2 (cis-9, trans-11) |
1.73 |
0 |
|
Total |
100 |
100 |
*SFA: Saturated Fatty
acids, MUFA: Mono-unsaturated Fatty
acids, PUFA: Poly-unsaturated Fatty
acids
**CLA: Conjugated linoleic acid