Changes in conjugated linoleic acid and C18:1 isomers profile during the ripening of Pecorino Toscano cheese produced with raw milk

Figures & data

Table 1 Selected fatty acid composition during the ripening of raw milk cheese (mg g⁻¹ of lipids).

Fatty acid	0 days	30 days	60 days	SEM
	n=9	n=9	n=9
C10:0	55.5^a	50.5^b	49.2^b	0.5
C12:0	33.9^a	29.2^b	28.9^b	0.2
C12:1	0.3	0.1	0.2	0.1
C13 iso	0.1	0.2	0.1	0.1
C13 ante	0.1	0.0	0.0	0.1
C13:0	0.7	0.6	0.6	0.1
C14 iso	1.2	1.1	1	0.1
C14:0	89.6	89.3	89.2	0.2
C15 iso	2.8	3.0	3.0	0.1
C14:1	1.1	1.0	1.0	0.1
C15 ante	5.8	5.5	5.8	0.2
C15:0	10.1	10.3	10.3	0.1
C16:0	227.1^a	227.5^a	229.7^b	0.5
C16:1	6.1^a	5.7b	5.6b	0.1
C17 iso	4.6	4.8	4.8	0.1
C17 ante	5.3^a	5.0^b	5.0^b	0.1
C17:0	6.6^a	7.4^b	7.5^b	0.1
C17:1	2.4	2.4	2.4	0.1
C18:0	120.1^a	134.7^b	136.0^b	0.5
C18:1 tot	274.7^a	266.5^b	267.0^b	1.2
C18:2 c9,t12	0.6	0.4	0.4	0.1
C18:2 t9,c12	0.6	0.5	0.5	0.1
C18:2 c9,c12	12.6	12.5	12.6	0.1
C18:3 c9,t12,t15	0.2	0.2	0.3	0.1
C18:3 t9,c12,t15	0.4	0.4	0.4	0.1
C18:3 c9,c12,c15	6.7	7.1	7.0	0.2
C20:0	2.0^a	2.6^b	2.6^b	0.1
CLA tot	17.1^a	14.3^b	14.3^b	0.1
C18:4	0.3	0.5	0.5	0.1
C20:1	0.4	0.4	0.3	0.1
C20:3	1.1^a	1.0^a	0.05^b	0.1
C20:5	0.7	0.7	1.1	0.2

a,b P≤0.05.

Table 2 C18:1 isomers profile during the ripening of raw milk cheese (mg g⁻¹ of lipids).

Fatty acid	0 days	30 days	60 days	SEM
	n=9	n=9	n=9
C18:1 t6-t8	2.4^a	2.0^b	2.1^b	0.1
C18:1 t9	3.2^a	2.7^b	2.5^b	0.1
C18:1 t10	9.7^a	3.1^b	3.1^b	0.2
C18:1 t11	36.5^a	33.2^b	34.0^c	0.2
C18:1 t12	4.9^a	3.6^b	3.8^c	0.1
C18:1 c9	210.6^a	215.6^b	214.9^b	0.7
C18:1 c11	2.9^a	2.1^b	2.2^b	0.1
C18:1 c12	3.6^a	3.3^b	0.1	0.1
C18:1 c14-c16	0.9	1.0	1.1	0.3

a,b,c P≤0.05.

Table 3 CLA isomers profile during the ripening of raw milk cheese (mg g⁻¹of CLA).

Fatty acid	0 days n=9	30 days n=9	60 days n=9	SEM
13-15 tt	0.2	0.4	0.3	0.2
12-14 tt	0.5^a	0.5a	1.7^b	0.2
11-13 tt	22.2	22.4	21.1	0.6
10-12 tt	23.6^a	23.6^a	24.4^b	0.2
9-11 tt	16.8^a	17.0^a	18.8^b	0.4
8-10 tt	3.6^a	3.4^a	4.4^b	0.2
7-9 tt	3.2	2.8	3.6	0.6
6-8 tt	0.4	0.7	0.3	0.2
11-13 tc	6.2	6.7	6.3	0.2
11-13 ct	0.7	0.5	0.5	0.2
10-12 tc	19.8^a	32.0^b	31.2^b	0.5
9-11 ct	838.5^a	827.8^b	826.2^b	3.1
9-11 tc	14.0^a	13.9^a	15.9^b	0.7
8-10 ct	16.7	16.3	16.9	1.3
7-9 tc	28.0^a	23.7^b	23.9^b	0.7
11-13 cc	3.1^a	3.8^b	2.6^c	0.1
10-12 cc	0.6	0.6	0.3	0.2
9-11 cc	1.4^a	3.6^b	1.6^a	0.2
8-10 cc	0.3	0.5	0.1	0.1

a,b,c P≤0.05.