Table 2. Short-chain fatty acid of Queso Blanco cheese supplemented with different concentrations of powdered microcapsules of tomato extracts during ripening at 7°C for 60 d

Short-chain fatty acid (ppm)	Concentration (%, w/w)	Storage period (d)
		0	15	30	45	60
C4	Control	12.13±0.06Ae1)	14.14±0.13Ad	16.65±0.21Ac	22.34±0.30Ab	25.91±0.60Aa
	0.5	12.23±0.10Ae	14.39±0.10Ad	16.60±0.16Ac	22.24±0.19Ab	25.94±0.23Aa
	1.0	12.25±0.10Ae	14.54±0.12Ad	16.52±0.09Ac	22.53±0.29Ab	25.80±0.15Aa
	1.5	12.27±0.10Ae	14.22±0.14Ad	16.40±0.25Ac	22.84±0.35Ab	25.87±0.24Aa
	2.0	12.45±0.15Ae	14.42±0.09Ad	16.39±0.16Ac	22.86±0.38Ab	26.06±0.25Aa
C6	Control	7.73±0.22Ae	8.57±0.20Ad	10.16±0.24Ac	11.45±0.17Ab	12.66±0.31Aa
	0.5	7.84±0.14Ae	8.42±0.24Ad	10.24±0.15Ac	11.46±0.45Ab	12.64±0.18Aa
	1.0	7.62±0.20Ae	8.36±0.30Ad	10.26±0.11Ac	11.26±0.21Ab	12.56±0.18Aa
	1.5	7.69±0.23Ae	8.44±0.20Ad	10.37±0.11Ac	11.32±0.33Ab	12.54±0.23Aa
	2.0	7.77±0.18Ae	8.56±0.09Ad	10.35±0.08Ac	11.31±0.19Ab	12.90±0.23Aa
C8	Control	6.28±0.22Ae	7.51±0.19Ad	8.50±0.29Ac	10.61±0.24Ab	11.41±0.33Aa
	0.5	6.17±0.15Ae	7.44±0.26Ad	8.48±0.31Ac	10.61±0.19Ab	11.55±0.34Aa
	1.0	6.30±0.23Ae	7.62±0.18Ad	8.25±0.14Ac	10.58±0.25Ab	11.50±0.34Aa
	1.5	6.29±0.19Ae	7.60±0.17Ad	8.04±0.33Ac	10.57±0.21Ab	11.52±0.27Aa
	2.0	6.26±0.20Ae	7.35±0.33Ad	8.43±0.23Ac	10.60±0.37Ab	12.02±0.18Aa
C10	Control	11.30±0.21Ae	12.34±0.12Ad	14.13±0.09Ac	16.77±0.18Ab	17.98±0.20Aa
	0.5	11.13±0.13Ae	12.40±0.12Ad	14.12±0.12Ac	16.74±0.14Ab	17.88±0.09Aa
	1.0	11.00±0.13Ae	12.55±0.17Ad	13.97±0.17Ac	16.64±0.23Ab	17.86±0.10Aa
	1.5	11.30±0.16Ae	12.29±0.14Ad	14.16±0.09Ac	16.76±0.30Ab	17.85±0.10Aa
	2.0	11.43±0.16Ae	12.60±0.25Ad	14.23±0.11Ac	16.64±0.21Ab	17.93±0.12Aa
Total	Control	37.44±0.57Ae	42.56±0.30Ad	49.15±0.23Ac	61.73±0.34Ab	67.96±0.61Aa
	0.5	37.37±0.22Ae	42.65±0.34Ad	49.43±0.20Ac	61.05±0.37Ab	68.02±0.66Aa
	1.0	37.17±0.13Ae	43.08±0.25Ad	49.00±0.21Ac	61.01±0.08Ab	67.33±0.72Aa
	1.5	37.55±0.63Ae	42.56±0.42Ad	48.97±0.32Ac	61.49±0.46Ab	67.78±0.75Aa
	2.0	37.90±0.10Ae	42.93±0.05Ad	49.40±0.18Ac	61.41±0.68Ab	68.92±0.67Aa