The GC/MS results (supplementary materials) showed that fat
cheeses contained predominantly monounsaturated and saturated
fatty acids. No endothermic events were observed in the DSC curves
obtained in this study. Szabo, Chambre, and Iditoiu (2012) observed
the same trend in swine fat.
The results obtained from the DSC curves are shown in Table 2.
The onset temperature (To), peak temperature (Tp) and endset or
conclusion temperature (Tc), as well as enthalpy, were calculated.
Many factors influence the activation energy required to promote
enthalpic events, such as the presence of antioxidants and the
relationship between saturated and unsaturated fatty acids