## 3 Results and Discussion
The higher number of FAs reported in this study may be due to the use of a specific high polarity column for FAMEs analysis with extensive length, which increases the column efficiency required for the separation of complex samples and is able to provide the isomeric FAME-separations. Figure 3: Evolution of total content of (**A**) saturated fatty acids (SFAs), (**B**) monounsaturated fatty acids (MUFAs), and (**C**) polyunsaturated fatty acids (PUFAs) found in the EFAMEs fraction in control and HPP-treated cheeses over refrigerated storage. Data are expressed as mean (\(n=2\)). First, a detailed discussion of the FAs mean composition found in the control _Serra da Estrela_ cheese is provided followed by the impact of HPP on its evolution over refrigerated storage. The total content of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) found in the EFAMEs fraction of Chc cheeses was 84.9 g FA/100 g fat (Figure 3). [PERSON] et al. [4] reported a lower total FFAs content of 0.374 g/100 g fat for _Serra da Estrela_ cheese. Over 6 months of storage, the total FAs content of the EFAMEs fraction remained fairly constant for Ch\({}_{\text{C}}\) cheeses, which was a different trend to that observed for Casar raw ewes' milk cheese where an increase in FAs of almost 2-fold was reported (from 5.60 to 11.6 g/kg cheese) from 0 to 6 months of storage [13]. In terms of the EFAMEs fraction profile, SFAs were the main FAs  
Figure 4: Evolution of total content of (**A**) saturated fatty acids (SFAs), (**B**) monounsaturated fatty acids (MUFAs), and (**C**) polyunsaturated fatty acids (PUFAs) found in the NEFAME fraction in control and HPP-treated cheeses during refrigerated storage. Data are expressed as mean (\(n=2\)). present (58.9 g FA/100 g fat) corresponding to 69.4 percent of EFAME FAs composition (Figure 3), with palmitic (C16; 18.4 g FA/100 g fat), myristic (C14; 9.65 g FA/100 g fat), stearic (C18; 8.40 g FA/100 g fat), capric (C10; 7.15 g FA/100 g fat), lauric (C12; 4.02 g FA/100 g fat), and butyric acids (C4; 3.28 g FA/100 g fat) being those present in higher amounts (Figure 5A and Table S2). A similar composition of FAs for the EFAMEs fraction was reported before for _Serra da Estrela_ cheese [4,8,26]. Among the SFAs, palmitic, myristic, and lauric acids have been associated with hypercholesterolemia and with the increase in low-density lipoproteins (LDL) serum levels [27]. On the other hand, those risks can be reduced by increasing high-density lipoproteins (HDL) through dietary MUFAs and PUFAs intake [27]. In the EFAMEs fractions, Ch\({}_{\text{C}}\)_Serra da Estrela_ cheees at 0 months revealed 20.5 g MUFA/100 g fat (24.1 %) and 5.49 g PUFA/100 g fat (6.5 %) (Figure 3). In the MUFAs fraction, oleic (C18:1 9c; 13.45 g FA/100 g fat) and _trans_ vaccine acids (C18:1 11_; 2.09 g FA/100 g fat) were the most abundant (Figure 5A and Table S2). [PERSON] et al. [8] also reported oleic acid as the FA that contributed most to the unsaturated FAs profile. High MUFA-rich diets were reported to lower cholesterol and triacylglycerol concentration, with favorable effects on the cardiovascular disease (CVC) risk [28]. Among the PUFAs fraction, linoleic (C18:2 9\(c\),12c; 1.30 g FA/100 g fat) and rumenic acids (C18:2 9\(c\),11\(i\); CLA 1.09 g FA/100 g fat) were the most abundant found (Figure 5A and Table S2). It is worthwhile mentioning that the total CLA content quantified in the Ch\({}_{\text{C}}\) cheeses was 1.38 g FA/100 g fat (Figure 5A and Table S2), which was higher than those previously reported for other ewes' milk cheeses (0.986 g/100 g of fat) [29] and CLA-fortified dairy products (0.48 g/100 g of fat) [30].