Table 2 Free fatty acid concentration of Gouda cheeses after 6 months of ripening (ug/g of cheese)

	C4	C6	C8	C10
AMS-1	935.6±15.5a	37.9±0.5b	27.1±0.4a	105.8±1.3a
AMS-2	250.6±1.4c	74.5±0.5a	20.8±0.1b	20.0±0.1d
CMS-1	343.6±4.6b	28.4±0.6c	13.6±0.4c	37.4±1.0b
CMS-2	80.9±0.6d	20.0±0.4d	8.0±0.2d	21.2±0.6c

* All values are Mean±SE. Different superscripts within the same column mean significant difference (p<0.05)
C4: Butanoic acid; C6: Hexanoic acid; C8: Octanoic acid; C10: Decanoic acid
AMS: Automatic milking system; CMS: Conventional milking system