## 3 Results and Discussion
### Fatty Acids Profile  
Individual fatty acids and the proportion of fatty acid groups (saturated, SFA; mono-unsaturated, MUFA; and polyunsaturated, PUFA) found in both the TC and SST WBC, at the 60 th, 90 th, and 180 th day of ripening-preservation, are shown in Table 9. The most abundant FAs throughout the ripening-preservation period were palmitic acid (C16:0), oleic (C18:1n-9), and myristic (C14:0) acids. The values for palmitic acid and oleic acid for TC cheeses ranged from 30.74 to 31.14% and 19.14 to 20.72%, respectively, while, for SST, they ranged from 30.24 to 31.08% and 19.14 to 20.72%, respectively. Myristic acid, the third most abundant FA, showed a statistically significant difference between the TC and SST cheeses on day 60 (\(p\)-value = 0.027) and day 90 (\(p\)-value = 0.017). For the other identified FAs, similar values with no statistically significant differences (\(p\) > 0.05) were found between the two groups of cheeses, with the exception of the caprylic acid which presented a statistically significant difference (\(p\)-value = 0.038) on day 90, with SST having a higher value than TC. Overall, the values of the cheeses, regarding their SFA, MUFA, and PUFA content, were similar between the TC and SST cheeses, and no statistical difference was observed between them (\(p\) > 0.05). Therefore, we can claim that the different ripening-preservation containers did not affect their fatty acid content. The fatty acid composition reported here was similar to that reported by other studies concerning white brine cheees [21; 23; 28].  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**RP-HPLC**} & \multicolumn{4}{c}{**Ripening Time (Days)**} \\ \cline{2-6}  & \multicolumn{2}{c}{**10**} & \multicolumn{2}{c}{**60**} & \multicolumn{2}{c}{**180**} \\ \cline{2-6}  & **TC** & **SST** & **TC** & **SST** & **TC** & **SST** \\ \hline
0–10 min & 52.16 \(\pm\) 1.00 a & 51.27 \(\pm\) 0.73 a & 72.31 \(\pm\) 7.14 a & 74.51 \(\pm\) 8.40 a & 40.40 \(\pm\) 1.41 a & 39.96 \(\pm\) 0.60 a \\ \hline
10–40 min & 7.40 \(\pm\) 0.55 a & 7.18 \(\pm\) 0.18 a & 9.21 \(\pm\) 2.83 a & 9.07 \(\pm\) 3.39 a & 6.95 \(\pm\) 0.26 a & 6.85 \(\pm\) 0.16 a \\ \hline
40–70 min & 20.00 \(\pm\) 1.05 a & 19.16 \(\pm\) 1.02 a & 16.07 \(\pm\) 4.01 a & 14.12 \(\pm\) 3.73 a & 23.61 \(\pm\) 1.94 a & 23.59 \(\pm\) 2.32 a \\ \hline
70–100 min & 13.79 \(\pm\) 1.07 a & 15.55 \(\pm\) 1.24 a & 1.87 \(\pm\) 1.36 a & 1.86 \(\pm\) 1.63 a & 21.07 \(\pm\) 1.09 a & 21.60 \(\pm\) 1.84 a \\ \hline HB/HL 1 & 1.46 \(\pm\) 0.08 a & 1.66 \(\pm\) 0.17 a & 0.45 \(\pm\) 0.06 a & 0.45 \(\pm\) 0.05 a & 1.71 \(\pm\) 0.17 a & 1.83 \(\pm\) 0.23 a \\ \hline HB/HL 2 & 0.17 \(\pm\) 0.01 a & 0.20 \(\pm\) 0.02 a & 0.02 \(\pm\) 0.01 a & 0.02 \(\pm\) 0.02 a & 0.30 \(\pm\) 0.02 a & 0.31 \(\pm\) 0.04 a \\ \hline \hline \end{tabular}
\end{table}
Table 8: Peptide areas in RP-HPLC profiles of the TCA-N/TN fraction of the cheeses during ripening and preservation in tin containers (TC) and stainless steel tanks (SST). (Means \(\pm\) S.D.).  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Fatty Acids**} & \multicolumn{4}{c}{**Ripening Time (Days)**} \\ \cline{2-6}  & \multicolumn{2}{c}{**60**} & \multicolumn{2}{c}{**90**} & \multicolumn{2}{c}{**180**} \\ \cline{2-6}  & **TC** & **SST** & **TC** & **SST** & **TC** & **SST** \\ \hline C4 & 3.36 \(\pm\) 0.90 a & 2.59 \(\pm\) 0.30 a & 2.56 \(\pm\) 0.30 a & 4.26 \(\pm\) 2.52 a & 2.78 \(\pm\) 0.32 a & 2.93 \(\pm\) 0.30 a \\ \hline C6 & 1.98 \(\pm\) 0.56 a & 1.83 \(\pm\) 0.16 a & 1.87 \(\pm\) 0.43 a & 2.12 \(\pm\) 0.50 a & 2.01 \(\pm\) 0.32 a & 2.10 \(\pm\) 0.33 a \\ \hline \hline \end{tabular}
\end{table}
Table 9: Means \(\pm\) S.D of fatty acid composition (g/100g) of cheeses during ripening and preservation in tin containers (TC) and stainless steel tanks (SST).