# Possibility of Using Fermented Curly Kale Juice to Manufacture Feta-Type Cheese
## 3 Results and Discussion
### Impact of Ripening on Changes in Fatty Acid Composition  
The fatty acid composition of the lipid fraction from the cheese samples during ripening is presented in Table 5. Of all fatty acids identified, saturated capric (C10:0), lauric (C12:0), myristic (C14:0), palmitic (C16:0) and stearic (C18:0) acids and monounsaturated oleic (C18:0) acid were the most predominant acids in the Feta-type cheese. Similarly, these free fatty acids were also present in large quantities in Feta cheese described by [PERSON] et al. [59]. Palmitic acid with the level of \(17.05\pm 0.27\) and \(18.65\pm 0.10\) g/100 g of dw, before and after ripening, respectively, was the most abundant fatty acid in the samples and, in both cases, accounted for almost 50% of all saturated fatty acids (SFA). During the ripening process, a significant increase in the level of SFA, MUFA (monounsaturated fatty acids) and PUFA (polyunsaturated fatty acids) was noted. It is worth noting that unsaturated fatty acids have been reported as useful in prevention of cardiovascular and some inflammatory diseases [60]. Among SFA, short-chain fatty acids decreased during ripening, while medium-chain fatty acids were stable during ripening, except capric acid (C10:0). In contrast, the content of long-chain fatty acids increased at the end of ripening. The changes in the fatty acid profile in the cheese during manufacturing may be a consequence of the lipolytic and esterolytic activities of the starter culture used, since LAB are able to produce enzymes that can release fatty acids [30; 61].  
\begin{table}
\begin{tabular}{c c c} \hline \hline \multirow{2}{*}{**Compound**} & \multicolumn{2}{c}{**Analyzed Manufacture Stage**} \\ \cline{2-3}  & **Cheese before Ripening** & **Cheese after Ripening** \\ \hline C6:0 & 0.43 \(\pm\) 0.01 b & 0.39 \(\pm\) 0.01 a \\ C8:0 & 0.58 \(\pm\) 0.01 b & 0.50 \(\pm\) 0.04 a \\ C10:0 & 1.79 \(\pm\) 0.10 b & 1.61 \(\pm\) 0.03 a \\ C12:0 & 2.12 \(\pm\) 0.04 a & 2.15 \(\pm\) 0.05 a \\ C13:0 & 0.07 \(\pm\) 0.01 a & 0.08 \(\pm\) 0.01 a \\ C14:0 & 6.25 \(\pm\) 0.04 a & 6.74 \(\pm\) 0.039 a \\ C14:C1n5 & 0.54 \(\pm\) 0.03 a & 0.59 \(\pm\) 0.01 a \\ C15:0 & 0.68 \(\pm\) 0.03 a & 0.73 \(\pm\) 0.01 a \\ C16:0 & 17.05 \(\pm\) 0.27 a & 18.65 \(\pm\) 0.10 b \\ C16:In7 & 0.88 \(\pm\) 0.05 a & 0.95 \(\pm\) 0.00 a \\ C17:0 & 0.33 \(\pm\) 0.01 a & 0.37 \(\pm\) 0.02 b \\ C18:0 & 4.69 \(\pm\) 0.06 a & 5.07 \(\pm\) 0.15 b \\ C18:In9 c + C18:In9t & 9.90 \(\pm\) 0.06 a & 10.68 \(\pm\) 0.023 b \\ C18:In6c + C18:In6t & 1.16 \(\pm\) 0.05 a & 1.29 \(\pm\) 0.02 b \\ C18:In3 (alpha) & 0.20 \(\pm\) 0.01 a & 0.21 \(\pm\) 0.01 a \\ C20:0 & 0.00 \(\pm\) 0.00 a & 0.07 \(\pm\) 0.01 b \\ C20:3n6 & 0.00 \(\pm\) 0.00 a & 0.04 \(\pm\) 0.00 b \\ C20:4n6 & 0.07 \(\pm\) 0.01 a & 0.09 \(\pm\) 0.01 a \\ \hline SFA & 34.00 \(\pm\) 0.30 a & 36.36 \(\pm\) 0.17 b \\ MUFA & 11.32 \(\pm\) 0.03 a & 12.22 \(\pm\) 0.023 b \\ PUFA & 1.43 \(\pm\) 0.04 a & 1.63 \(\pm\) 0.04 b \\ OMEGA 3 & 0.20 \(\pm\) 0.01 a & 0.21 \(\pm\) 0.01 a \\ OMEGA 6 & 1.23 \(\pm\) 0.05 a & 1.42 \(\pm\) 0.03 b \\ OMEGA 9 & 9.90 \(\pm\) 0.06 a & 10.68 \(\pm\) 0.23 b \\ \hline \hline \end{tabular}
\end{table}
Table 5: Fatty acids (g/100 g dw) detected in Feta-type cheese during ripening by the GC-MS (gas chromatography–mass spectrometry) technique.