## 3 Results and Discussion
### Profile and Fatty Acid Content of Cheese  
The detailed fatty acid profile and their ratios and indices in the cheese are shown in Tables 5 and 6. The fatty acid profile was dominated by SFA (65.88-66.36%), MUFA accounted for 27.76-28.51%, and PUFA 3.25-3.56%. The fatty acid profile of the cheese did not fully reflect that of the milk. Significant differences in the proportion of individual fatty acids were mainly found after 60 d of the modified diet and after taking into account the fat content of the product. The cheese made from the milk of cows fed a humic-mineral supplement contained significantly (\(p<0.05\)) more SFA in 100 g, including SCSFA and LCSFA (17% each). They also contained more OCEA (by 17%) and BCEFA (by 14%). These cheeses also contained significantly (\(p<0.05\)) more MUFAs (by 19%), including acids with a cis configuration. There were no significant differences in the content of trans-configuration MUFA acids and PUFAs. However, within PUFAs, there was a significant increase in the content of those in the no group (from 299.29 to 360.81 mg/100 g), which resulted in an increase in the no/n3 ratio (from 2.68 to 3.94). The content of DFA increased by 15%, while that of hypercholesterolemia fatty acids (HSFA) increased by nearly 20%. The value of the TI index significantly increased, while there were no significant differences in the values of the h/H and AI indices.  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Fatty Acids**} & \multicolumn{3}{c}{**\% of Total FA**} & \multicolumn{3}{c}{**mg/100 g**} \\ \cline{2-7}  & **0** & **30** & **60** & **0** & **30** & **60** \\ \hline SCSFA & 12.00 b \(\pm\) 0.06 & 12.09 a \(\pm\) 0.08 & 11.92 b \(\pm\) 0.07 & 2345.08 c \(\pm\) 11.57 & 2512.26 b \(\pm\) 62.78 & 2736.41 a \(\pm\) 149.40 \\ LCSFA & 53.98 \(\pm\) 0.23 & 54.27 \(\pm\) 0.46 & 53.96 \(\pm\) 0.27 & 11051.52 c \(\pm\) 101.89 & 11822.56 b \(\pm\) 299.70 & 12971.08 a \(\pm\) 254.16 \\ SFA & 65.98 \(\pm\) 0.14 & 66.36 \(\pm\) 0.56 & 65.88 \(\pm\) 0.29 & 13396.60 c \(\pm\) 170.20 & 14334.81 b \(\pm\) 399.46 & 15707.49 a \(\pm\) 880.71 \\ \hline \hline \end{tabular}
\end{table}
Table 5: Effect of supplemental humic-mineral substances in cows’ diets on partial sums of fatty acids, nutritional fatty acid ratios, and indices in cheese [Mean \(\pm\) SD].  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Fatty Acids**} & \multicolumn{4}{c}{**\% of Total FA**} & \multicolumn{4}{c}{**mg/100 g**} \\ \cline{2-7}  & **0** & **30** & **60** & **0** & **30** & **60** \\ \hline C\(\&\)0 & 3.16 \({}^{\rm a}\)\(\pm\) 0.01 & 3.20 \({}^{\rm a}\)\(\pm\) 0.03 & 3.06 \({}^{\rm b}\)\(\pm\) 0.03 & 589.27 \({}^{\rm b}\)\(\pm\) 12.41 & 634.40 \({}^{\rm a}\)\({}^{\rm b}\)\(\pm\) 16.32 & 669.39 \({}^{\rm a}\)\(\pm\) 35.97 \\ C\(\&\)6\(\cdot\)0 & 2.01 \({}^{\rm b}\)\(\pm\) 0.01 & 2.06 \({}^{\rm a}\)\(\pm\) 0.02 & 1.98 \({}^{\rm b}\)\(\pm\) 0.02 & 387.18 \({}^{\rm b}\)\(\pm\) 11.96 & 423.00 \({}^{\rm a}\)\(\pm\) 11.59 & 449.30 \({}^{\rm a}\)\({}^{\rm b}\)\(\pm\) 24.10 \\ C\(\&\)8\(\cdot\)0 & 1.15 \(\pm\) 0.01  
The papers published for present the influence of various natural additives in the feeding of cows on the fatty acid profile of cheees made from their milk. The most common are fat sources such as flaxseed [39], olive oil [40], fish oils [39], algae [41], babassu coconut [42], or sources of phenolic compounds--olive cake [43] or dried grape pomace [44]. To the best of the authors' knowledge, this is the first study on the effect of using humic-mineral substances from oxyhumolite in the feeding of cows on the fatty acid profile of cheese, so it is difficult to carry out a comprehensive discussion of the results obtained with the literature data.