Table 4 Fatty acid composition of low-fat Mozzarella cheese made by different cooking temperature

Items	Treatments
	C	T1	T2	T3
C14:0	12.73±0.64*	12.96±0.87	13.15±0.98	12.92±0.81
C16:0	43.83±3.14	43.88±3.10	42.10±6.10	43.70±3.08
C16:1 n7	1.84±0.43	1.78±0.41	1.75±0.36	1.82±0.35
C18:0	12.99±1.40	12.85±1.71	13.49±1.62	12.99±1.54
C18:1 n9	25.60±3.08	25.60±3.45	26.47±4.55	25.69±3.31
C18:1 n7	0.09±0.02	0.9 ±0.02	0.09±0.02	0.10±0.03
C18:2 n6	2.09±0.23	2.04±0.21	2.13±0.30	2.02±0.26
C18:3 n6	0.10±0.02	0.10±0.02	0.09±0.02	0.09±0.02
C18:3 n3	0.21±0.04	0.21±0.03	0.21±0.04	0.20±0.4
C20:1 n9	0.30±0.06	0.28±0.03	0.27±0.05	0.27±0.04
C20:4 n6	0.13±0.02	0.12±0.02	0.13±0.04	0.13±0.01
C20:5 n3	0.03±0.00	0.03±0.00	0.03±0.01	0.03±0.00
C22:4 n6	0.03±0.01	0.04±0.01	0.03±0.01	0.03±0.01
C22:6 n3	0.03±0.02	0.03±0.02	0.04±0.02	0.03±0.02
SFA1)	69.54±3.19	69.69±3.50	68.75±4.81	69.60±3.33
USFA2)	30.46±3.19	30.31±3.50	31.25±4.81	30.40±3.33
MUFA3)	27.84±3.01	27.75±3.32	28.59±4.55	27.87±3.18
PUFA4)	2.62±0.28	2.56±0.26	2.66±0.38	2.52±0.31
n3	0.27±0.05	0.27±0.04	0.28±0.06	0.25±0.05
n6	2.35±0.25	2.29±0.22	2.39±0.33	2.27±0.28
n6/n3	9.00±1.34	8.66±0.77	8.82±1.44	9.13±1.10
MUFA/SFA	0.40±0.06	0.40±0.07	0.42±0.11	0.40±0.06
PUFA/SFA	0.03±0.01	0.04±0.01	0.04±0.00	0.04±0.1

^*Data are mean±standard deviation values.
¹⁾ SFA: Saturated fatty acid, ²⁾ USFA: Unsaturated fatty acid, ³⁾ MUFA: Monounsaturated fatty acid, ⁴⁾ PUFA: Polyunsaturated fatty acid.