Nutritional and Microbiological Composition of Serra Estrela Cheese: A Paradigm to Overcome : Table 3

Table 3: Composition in some fatty acids determined by GC-FID in 24 samples of Serra Estrela cheese, by cheese producer.
Values presented as mean ± standard deviation; for each parameter, values with different letters are significantly different (Tukey, p < 0.05); GC-FID: gas chromatography coupled with flame ionization detector; Q1-Q6: Serra Estrela cheese producers.

Fatty acids (% of the lipid fraction)	Serra Estrela cheese producers
Fatty acids (% of the lipid fraction)	Q1	Q2	Q3	Q4	Q5	Q6
Butyric acid C4:0	5.47±1.15^a	4.86±1.31^a	4.72±1.84^a	4.42±0.93^a	4.47±1.09^a	4.62±1.05^a
Caproic acid C6:0	5.14±0.44^ab	3.81±0.51^a	4.42±0.98^ab	4.27±0.36^ab	4.14±0.52^ab	5.20±0.20^b
Caprylic acid C8:0	4.52±0.79^ab	2.78±0.40^a	3.99±1.00^ab	3.82±0.74^ab	4.06±0.67^ab	5.25±0.87^b
Capric acid C10:0	11.08±2.11^ab	8.19±0.76^a	9.81±1.82^a	11.43±2.44^ab	10.61±1.53^ab	14.30±1.01^b
Palmitoleic acid C16:1	0.881±0.055^ab	1.01±0.22^b	1.09±0.16^b	1.00±0.12^b	0.900±0.167^ab	0.641±0.165^a
Oleic acid C18:1	4.78±1.57^ab	6.13±0.77^ab	7.88±1.31^b	5.59±0.64^ab	3.44±0.92^a	5.95±2.18^ab
α-linoleic acid (LA) C18:2	4.46±1.12^a	6.20±0.53^a	5.41±0.70^a	4.72±0.62^a	4.99±0.52^a	5.20±1.41^a
α-linolenic acid (ALA) C18:3	1.79±0.51^a	2.21±0.31^a	1.68±0.30^a	1.67±0.14^a	1.82±0.40^a	1.51±0.38^a
Eicosenoic acid C20:1	0.141±0.082^a	0.078±0.004^a	0.109±0.021^a	0.049±0.017^a	0.093±0.047^a	0.110±0.066^a
Arachidonic acid C20:4	0.211±0.171^a	0.434±0.182^a	0.346±0.282^a	0.182±0.175^a	0.336±0.094^a	0.455±0.148^a
Polyunsaturated fatty acids	6.46±1.35^a	8.84±0.70^a	7.44±1.09^a	6.56±0.82^a	7.15±0.85^a	6.70±1.93^a
Sum ω-3	1.79±0.52^a	2.21±0.31^a	1.68±0.30^a	1.67±0.14^a	1.82±0.40^a	1.16±0.77^a
Sum ω-6	4.67±1.13^a	6.63±0.41^a	5.76±0.79^a	4.90±0.72^a	5.33±0.46^a	5.54±1.52^a