# Chemical-Sensory Traits of Fresh Cheese Made by Enzymatic Coagulation of Donkey Milk
## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Item** & \multicolumn{3}{c}{**Donkey**} & \multicolumn{3}{c}{**Cow (Control)**} \\ \hline  & Milk & Cheese & Whey & Milk & Cheese & Whey \\ \hline Total fat content & \(0.33\pm 0.08\) & \(2.90\pm 0.11\) & \(<\)0.1 & \(3.62\pm 0.39\) & \(23.76\pm 3.11\) & \(0.28\pm 0.10\) \\ Butyric Acid & \(0.22\pm 0.11\) & \(0.19\pm 0.09\) & n.d. & \(4.99\pm 0.05\) & \(4.85\pm 0.11\) & \(5.19\pm 0.23\) \\ Caproic Acid & \(0.40\pm 0.21\) & \(0.72\pm 0.66\) & n.d. & \(2.73\pm 0.21\) & \(2.91\pm 0.19\) & \(2.03\pm 1.21\) \\ Caprylic Acid & \(3.69\pm 1.27\) & \({}^{\rm\rm\,1.50}\pm 0.19\) & \({}^{\rm\rm\,b}\) & \(2.71\pm 0.90\) \({}^{\rm\,a}\) & \(1.29\pm 0.24\) & \(1.44\pm 0.34\) & \(1.51\pm 0.54\) \\ Capric Acid & \(7.85\pm 1.22\) & \({}^{\rm\,a}\) & \(4.08\pm 0.10\) \({}^{\rm\,b}\) & \(6.00\pm 1.73\) \({}^{\rm\,a}\) & \(2.41\pm 0.19\) & \(2.55\pm 0.49\) & \(2.92\pm 0.55\) \\ Undecanica Acid & \(1.02\pm 0.22\) & \({}^{\rm\,a}\) & \(0.30\pm 0.12\) \({}^{\rm\,b}\) & \(1.80\pm 0.64\) \({}^{\rm\,a}\) & \(0.81\pm 0.11\) & \(0.73\pm 0.15\) & \(0.33\pm 0.39\) \\ Lauric Acid & \(7.56\pm 0.40\) & \({}^{\rm\,a}\) & \(4.07\pm 0.09\) \({}^{\rm\,b}\) & \(6.74\pm 1.78\) \({}^{\rm\,a}\) & \(4.21\pm 0.58\) & \(4.40\pm 0.27\) & \(4.33\pm 0.61\) \\ Tridecanoic Acid & \(0.03\pm 0.06\) & n.d. & n.d. & n.d. & n.d. & n.d. \\ Myristic Acid & \(6.07\pm 0.62\) & \({}^{\rm\,b}\) & \(1.26\pm 0.33\) & \({}^{\rm\,a}\) & \(7.77\pm 47\) \({}^{\rm\,ab}\) & \(1.194\pm 0.31\) & \(1.241\pm 0.77\) & \(1.30\pm 1.00\) \\ Myristoleic Acid & \(0.29\pm 0.07\) \({}^{\rm\,b}\) & \({}^{\rm\,1}\) & \(0.15\pm 0.46\) \({}^{\rm\,a}\) & n.d. & \(0.49\pm 0.11\) & \(0.32\pm 0.21\) & \(0.44\pm 0.33\) \\ Pentadecanoic Acid & \(0.29\pm 0.37\) \({}^{\rm\,b}\) & \(1.19\pm 0.46\) \({}^{\rm\,a}\) & n.d. & \(0.90\pm 0.23\) & \(0.70\pm 0.31\) & \(0.61\pm 0.42\) \\ Palmitic Acid & \(19.08\pm 0.34\) \({}^{\rm\,b}\) & \(33.08\pm 0.60\) \({}^{\rm\,a}\) & \(21.37\pm 1.47\) \({}^{\rm\,b}\) & \(28.45\pm 0.21\) & \(30.18\pm 0.37\) & \(29.41\pm 3.17\) \\ Palmitoleic Acid & \(2.27\pm 0.11\) \({}^{\rm\,a}\) & \(1.97\pm 0.08\) \({}^{\rm\,b}\) & \(2.48\pm 1.66\) \({}^{\rm\,ab}\) & \(1.37\pm 0.05\) & \(1.01\pm 0.49\) & \(1.78\pm 0.52\) \\ Margaric Acid & \(0.29\pm 0.20\) & \(0.71\pm 0.26\) & n.d. & \(0.45\pm 0.02\) & \(0.38\pm 0.12\) & n.d. \\ Epitadeconic Acid & \(0.34\pm 0.46\) & n.d. & n.d. & n.d. & n.d. & n.d. \\ Stearic Acid & \(1.87\pm 0.47\) \({}^{\rm\,c}\) & \(8.80\pm 0.15\) \({}^{\rm\,a}\) & \(5.18\pm 3.14\) \({}^{\rm\,b}\) & \(10.46\pm 0.17\) \({}^{\rm\,b}\) & \(13.09\pm 1.22\) \({}^{\rm\,a}\) & \(9.67\pm 0.94\) \({}^{\rm\,b}\) \\ Eladic Acid & n.d. & \(0.95\pm 0.16\) & n.d. & \(0.84\pm 0.30\) & \(0.54\pm 0.23\) & \(0.89\pm 0.21\) \\ Oleic Acid & \(24.46\pm 1.96\) & \(21.84\pm 2.01\) & \(24.34\pm 0.84\) & \(23.61\pm 0.91\) & \(20.08\pm 1.88\) & \(22.57\pm 1.90\) \\ Linoleic Acid & \(18.27\pm 0.25\) \({}^{\rm\,a}\) & \(5.10\pm 0.13\) \({}^{\rm\,b}\) & \(16.54\pm 3.46\) \({}^{\rm\,a}\) & \(3.05\pm 0.56\) & \(2.80\pm 0.41\) & \(3.56\pm 0.68\) \\ Linolenic Acid & \(5.32\pm 0.16\) \({}^{\rm\,a}\) & \(1.45\pm 1.66\) \({}^{\rm\,b}\) & \(5.07\pm 2.56\) \({}^{\rm\,ab}\) & \(1.21\pm 0.11\) & \(0.97\pm 0.05\) & \(1.69\pm 0.97\) \\ Arachidic acid & \(0.09\pm 0.05\) \({}^{\rm\,b}\) & \(0.21\pm 0.05\) \({}^{\rm\,a}\) & n.d. & \(0.11\pm 0.04\) & \(0.23\pm 0.09\) & n.d. \\ Gadoleic Acid & \(0.24\pm 0.16\) & \(0.52\pm 0.46\) & n.d. & \(0.30\pm 0.11\) & \(0.41\pm 0.15\) & n.d. \\ Eicosadionic Acid & \(0.29\pm 0.07\) & n.d. & n.d. & \(0.38\pm 0.01\) & n.d. & n.d. \\ Mean saturated & \(48.46\) &The volatile organic compounds (VOCs) analyses gave the results shown in Table 4, in which only the compounds detected in at least four trials (out of six) are shown. Information on VOCs in donkey milk is rare: [PERSON] et al. [32], [PERSON] et al. [33] and [PERSON] et al. [34] identified 7, 6 and 19 compounds, respectively. In our study, 11 individual volatile compounds were identified (versus 21 in the control), and the total peak area was much lower than in cow milk.