Table 4: Effect of adding different types of sweeteners on free fatty acid indices ratios of fresh Rayeb milk.

LCFA	MCFA	SCFA	PUSFA	MUSFA	USFA	SFA	Treatments
46.59	45.98	6.40	4.83	32.64	37.47	61.50	A
75.20	21.54	2.54	21.57	50.42	71.99	27.29	B
65.18	30.11	3.86	16.45	43.91	60.36	38.79	C
66.68	29.54	3.31	18.54	45.51	64.05	35.48	D
68.19	28.48	2.82	18.87	47.55	66.42	33.07	E
66.66	29.29	3.43	18.26	45.23	63.49	35.89	F
66.39	29.69	3.45	17.94	44.67	62.61	36.92	G

SFA: saturated fatty acids; USFA: unsaturated fatty acids; MUFA: monounsaturated fatty acids (C:1); PUSFA: polyunsaturated fatty acids (C:2+ C:3); SCFA: short chain fatty acids (С8 to С12); MCFA: medium chain fatty acids (С13 to С16); LCFA: long chain fatty acids (> C16).