Table 4 The fatty acids composition of dangke
From: Dangke: unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi
Fatty acids (%) | Buffalo milk dangke | Buffalo milk dangke inoculated with 5% L. plantarum IIA-1A5 | Buffalo milk dangke inoculated with 10% L. plantarum IIA-1A5 |
|---|---|---|---|
Butyric acid (C4:0) | 0.88 | 0.89 | 0.86 |
Caproic acid (C6:0) | 0.56 | 0.50 | 0.48 |
Caprylic acid (C8:0) | 1.20 | 1.14 | 1.07 |
Undecanoic acid (C11:0) | 0.71 | 0.70 | 0.65 |
Tridecanoic acid (C13:0) | 4.38 | 4.10 | 3.94 |
Myristic acid (C14:0) | 1.50 | 1.46 | 1.43 |
Myristoleic acid (C14:1) | 1.50 | 1.46 | 1.43 |
Cis-10-pentadecanoic acid (C15:1) | 7.05 | 6.51 | 6.30 |
Palmitic acid (C16:0) | 4.54 | 4.59 | 4.34 |
Palmitoleic acid (C16:1) | 0.87 | 0.87 | 0.82 |
Cis-10-heptadecanoic acid (C17:1) | 5.11 | 4.69 | 4.60 |
Stearic acid (C18:0) | 6.79 | 8.24 | 7.96 |
Elaidic acid (C18:1) | 7.63 | 7.40 | 7.03 |
Linolelaidic acid (C18:2) | 0.57 | 0.61 | 0.54 |
Cis-11-Eicosenoic acid (C20:1) | 0.33 | 0.39 | 0.36 |
References | [21] | [21] | [21] |