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0102030405060708090100FA-Experimental cheeseFA-Control cheese

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(1)

0 10 20 30 40 50 60 70 80 90 100

FA (mg/g cheese)

FA-Experimental cheese FA-Control cheese

C10:0 C12:0 C14:0 C14:1 C16:0 C16:1 C18:0 C18:1 C18:2 C18:3 C18:3

Fig. 1 Means of the FA present in matured Cheddar cheese with Debaryomyces hansenii and Yarrowia lipolytica as adjunct starters as well as in the control cheese during ripening over a period of 6 months.

166

(2)

0 0.1 0.2 0.3 0.4 0.5 0.6

FFA (mg/g cheese)

FFA-Experimental cheese FFA-Control cheese

C10:0 C12:0 C14:0 C14:1 C16:0 C16:1 C18:0 C18:1 C18:2

Fig. 2 Means of the FFA released in matured Cheddar cheese with Debaryomyces hansenii and Yarrowia lipolytica as adjunct starters as well as in the control cheese during ripening over a period of 6 months.

167

(3)

0 20 40 60 80 100 120

Time (days)

FA (mg/g cheese)

C18:1 (model) C18:1 (control)

C16:0 (model) C16:0 (control)

C18:0 (model) C18:0 (control)

C14:0 (model) C14:0 (control)

1 15 30 60 90 120 150 180

Fig. 3 Changes in the predominant FA in matured Cheddar cheese with Debaryomyces hansenii and Yarrowia lipolytica as adjunct starters as well as in the control cheese during ripening.

168

(4)

0 0.1 0.2 0.3 0.4 0.5 0.6 0.7

Time (days)

FFA (mg/g cheese)

C18:1 (model) C18:1 (control) C16:0 (model) C16:0 (control) C18:0 (model) C18:0 (control) C14:0 (model) C14:0 (control)

1 15 30 60 90 120 150 180

Fig. 4 Changes in the predominant FFA released in matured Cheddar cheese with Debaryomyces hansenii and Yarrowia lipolytica as adjunct starters as well as in the control cheese

during ripening.

169

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