Fatty Acid and Cholestrol Content of Manchego Type Cheese Prepared with Incorporated Avocado Oil

Figures & data

Table 1 Fatty acids composition of the fresh cheese samples (%)

Fatty acid	Type I-F	Type II-F	Type III-F
Butyric	0.00	0.00	0.00
Caprylic	0.00	0.00	2.45
Capric	7.39	6.62	7.33
Lauric	3.72	3.53	4.02
Myristic	8.89	8.83	10.62
Palmitic	32.96	29.72	31.56
Margaric	0.58	0.50	0.61
Stearic	10.35	11.14	13.89
Arachidic	0.52	0.40	0.32
Behenic	0.17	0.15	0.19
Lignoceric	0.05	0.05	0.05
Caproleic	0.21	0.21	0.27
Lauroleic	0.05	0.07	0.08
Myristoleic	0.33	0.33	0.39
Palmitoleic	3.85	2.58	1.09
Margaroleic	0.22	0.21	0.24
Oleic	23.59	30.21	23.28
Linoleic	6.82	5.18	3.28
Linolenic	0.00	0.00	0.00
Eicosenoic	0.30	0.28	0.32
Type I-F: Fresh cheese made with 2 g avocado oil/100 mL milk with low fat content; Type II-F: Fresh cheese made with 2 g avocado oil/100 mL milk with full fat content; Type III-F: Fresh cheese made with full fat content (commercial cheese).

Table 2 Fatty acid composition of the mature (M) cheese samples (%)

Fatty acid	Type I-M	Type II-M	TMC
Butyric	3.14	4.20	2.36
Caprylic	1.74	2.28	2.23
Capric	5.22	6.78	6.97
Lauric	2.68	3.53	3.74
Myristic	6.75	8.67	10.23
Palmitic	26.17	27.59	30.29
Margaric	0.49	0.45	0.58
Stearic	9.31	9.66	13.33
Arachidic	0.38	0.40	0.61
Behenic	0.15	0.12	0.17
Lignoceric	0.06	0.04	0.05
Caproleic	0.15	0.26	0.25
Lauroleic	0.05	0.07	0.08
Myristoleic	0.24	0.32	0.37
Palmitoleic	2.88	2.40	1.05
Margaroleic	0.20	0.19	0.23
Oleic	34.19	27.99	23.63
Linoleic	5.50	4.49	3.19
Linolenic	0.42	0.34	0.32
Eicosenoic	0.27	0.22	0.32
Type I-M: Mature cheese made with 2 g avocado oil/100 mL milk with low fat content; Type II-M: Mature cheese made with 2 g avocado oil/100 mL milk with full fat content; Type III-M: Mature cheese made with full fat content (commercial cheese).

Figure 1 Optic microscopy of mixed avocado oil-milk at (a) 1%, (b) 2%, (c) 4%, and (d) 6%. (Color figure available online.)

Figure 2 Total content of different fatty acids, fat, and cholesterol of the fresh cheeses.

Figure 3 Total content of different fatty acids, fat, and cholesterol of the ripened cheese samples.

Figure 4 Nonlinear map (Stress = 0.04832 and RSQ = 0.98523) of the cheeses with the classes detected by hierarchical cluster analysis highlighted.

Figure 5 Dendograms obtained using the centroid (a) and average linkage (b) methods of the hierarchical cluster analysis of the cheese data set. 4.0 Reference; 4.0 Type I-M-B; 3.0 Type II-M-B*; 3.0 Type II-M-B**; 2.0 Type III-M; 2.0 Type III-F; 1.0 EC; 1.0 Type I-M; 1.0 Type II-F; 1.0 Type I-F.

Table 3 Average and standard deviation of the fatty acids of the classes of cheese detected by hierarchical cluster analysis

	Class 1 (Type II-M, Type I-M, Type II-F, Type I-F)		Class 2 (Type III-F, Type III-M)		Class 3 (Type II-B*, Type II-B**)
Fatty acid	Average	Standard dev.	Average	Standard dev.	Average	Standard dev.
Butyric	1.83	2.16	1.18	1.67	1.25	1.77
Caprylic	1.00	1.18	2.34	0.15	2.51	0.30
Capric	6.50	0.91	7.15	0.25	0.90	1.07
Lauric	3.36	0.46	3.88	0.19	4.30	0.60
Myristic	8.28	1.02	10.42	0.27	9.57	1.31
Palmitic	29.11	2.95	30.92	0.89	26.42	1.33
Margaric	0.50	0.05	0.59	0.02	0.55	0.08
Stearic	10.11	0.80	13.61	0.39	9.79	1.29
Arachidic	0.42	0.06	0.46	0.20	0.25	0.01
Behenic	0.14	0.02	0.18	0.01	0.13	0.01
Lignoceric	0.05	0.00	0.05	0.00	0.05	0.00
Caproleic	0.20	0.04	0.26	0.01	0.00	.00
Lauroleic	0.06	0.01	0.08	0.00	0.00	0.00
Myristoleic	0.30	0.04	0.38	0.01	0.00	0.00
Palmitoleic	2.92	0.64	1.07	0.02	2.05	0.71
Margaroleic	0.20	0.01	0.23	0.01	0.20	0.01
Oleic	28.99	4.42	23.45	0.25	28.83	4.34
Linoleic	5.49	0.97	3.23	0.06	4.66	0.93
Linolenic	0.19	0.22	0.16	0.23	0.53	0.04
Eicosenoic	0.26	0.03	0.32	0.00	0.04	0.05
Type I-F-B: Fresh cheese made with 2 g avocado oil/100 mL milk with low fat content; Type II-F-B*: Fresh cheese made with 2 g avocado oil/100 mL milk with full fat content and elaborated by mechanical procedures; Type II-F-B^**: Fresh cheese made with 2 g avocado oil/100 mL full fat content.

Table 4 Wilks' Lambda and F tests of group means for the linear discriminate analysis of cheese classes

Fatty acid	Wilks' lambda	F
Butyric	0.963	0.096
Caprylic	0.513	2.369
Capric	0.583	1.791
Lauric	0.459	2.950
Myristic	0.429	3.333
Palmitic	0.581	1.800
Margaric	0.575	1.851
Stearic	0.161	12.995
Arachidic	0.496	2.536
Behenic	0.407	3.648
Lignoceric	1.000	0.000
Caproleic	0.073	31.718
Lauroleic	0.053	45.000
Myristoleic	0.033	72.394
Palmitoleic	0.272	6.703
Margaroleic	0.308	5.625
Oleic	0.632	1.455
Linoleic	0.353	4.586
Linolenic	0.520	2.305
Eicosenoic	0.057	41.108