Table 4. Fatty acid composition of fermented milk from Jersey and Holstein milk

	Jersey¹⁾	Holstein²⁾
C14:0 (Myristic acid)	13.33±1.74^a	13.53±0.35^a
C16:0 (Palmitic acid)	43.51±0.76^a	41.59±0.86^a
C16:1n7 (Palmitoleic acid)	1.76±0.24^a	2.14±0.07^a
C18:0 (Stearic acid)	15.34±0.55^a	12.86±0.11^b
C18:1n9 (Oleic acid)	23.62±2.46^a	26.37±1.49^a
C18:2n6 (Linoleic acid)	1.99±0.21^a	2.10±0.18^a
C18:3n6 (γ-Linoleic acid)	0.11±0.03^a	0.11±0.01^a
C18:3n3 (Linolenic acid)	0.28±0.01^a	0.29±0.03^a
C20:1n9 (Eicosenoic acid)	0.35±0.00^b	0.48±0.00^a
C20:4n6 (Arachidonic acid)	0.12±0.01^a	0.17±0.02^a
SFA	71.78±2.50^a	68.36±1.65^a
USFA	28.22±2.50^a	31.65±1.65^a
MUFA	25.73±2.70^a	28.99±1.41^a
PUFA	2.49±0.19^a	2.66±0.23^a

Data are mean±SD values.
Fermented milk made with milk from Jersey.
Fermented milk made with milk from Holstein.
Means with different superscripts in the same column are significantly different (p<0.05).
SFA, saturated fatty acid; USFA, unsaturated fatty acid; MUFA, mono unsaturated fatty acid; PUFA, poly unsaturated fatty acid.