Figure 4
GC-MS chromatograms showing changes in free fatty acid composition of butter milkfat resulting from Est_p6 treatment. A and B: ordinate = peak height; abscissa = reaction time. (A) Untreated butter milkfat (control). (B) Est_p6-treated milkfat. (C) Comparison of peak areas of untreated vs. treated milkfat. The chromatograms were obtained by an ions filter with a typical fragment of fatty acids (-CH2COOH) approximate at 60 ± 1. The peak areas for myristic acid and palmitic acid were increased significantly by Est_p6 treatment.