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Table 3 Effect of Post Fermentation Cooling Patterns on Fatty Acid Profile of Yoghurt

From: Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

Fatty AcidMilk OriginCooling Patterns
Cooled from 43 °C to 25 °C in 1 h and further cooled to 4-5 °C in 1 h (T1)Cooled from 43 °C to 18 °C in 1 h and further cooled to 4-5 °C in 1 h (T2)Cooled from 43 °C to 4-5 °C in 2 h (T3)
0-Day10 Days20 Days0-Day10 Days20 Days0-Day10 Days20 Days
C4:0Cow3.42 ± 0.12a3.32 ± 0.09b3.11 ± 0.01c3.61 ± 0.12a3.60 ± 0.11a3.28 ± 0.15b3.62 ± 0.12a3.61 ± 0.03a3.59 ± 0.08a
Buffalo4.05 ± 0.05a3.95 ± 0.07b3.61 ± 0.14c4.16 ± 0.05a4.14 ± 0.15a3.92 ± 0.04b4.17 ± 0.05a4.15 ± 0.09a4.11 ± 0.04a
C6:0Cow2.25 ± 0.02a2.14 ± 0.04b1.71 ± 0.08c2.34 ± 0.02a2.32 ± 0.03a1.84 ± 0.02b2.35 ± 0.02a2.34 ± 0.02a2.31 ± 0.01a
Buffalo4.10 ± 0.05a3.95 ± 0.08b3.38 ± 0.03c4.10 ± 0.05a4.07 ± 0.16a3.62 ± 0.13b4.11 ± 0.05a4.09 ± 0.08a4.06 ± 0.10a
C8:0Cow1.51 ± 0.01a1.42 ± 0.03b1.21 ± 0.10c1.60 ± 0.01a1.58 ± 0.04a1.37 ± 0 .05b1.61 ± 0.01a1.60 ± 0.10a1.58 ± 0.03a
Buffalo2.63 ± 0.06a2.59 ± 0.11b2.26 ± 0.05c2.77 ± 0.06a2.75 ± 0.02a2.43 ± 0.01b2.78 ± 0.06a2.76 ± 0.02a2.73 ± 0.09a
C10:0Cow3.11 ± 0.07a3.04 ± 0.14b2.66 ± 0.02c3.18 ± 0.07a3.16 ± 0.09a2.97 ± 0.06b3.21 ± 0.07a3.17 ± 0.11a3.15 ± 0.16a
Buffalo4.15 ± 0.03a4.11 ± 0.12b3.86 ± 0.21c4.32 ± 0.03a4.29 ± 0.15a4.07 ± 0.18b4.33 ± 0.03a4.30 ± 0.13a4.28 ± 0.21a
C12:0Cow3.98 ± 0.06a3.77 ± 0.18b3.59 ± 0.17c4.12 ± 0.06a4.11 ± 0.12a3.88 ± 0.02b4.14 ± 0.06a4.13 ± 0.15a4.11 ± 0.23a
Buffalo5.05 ± 0.09a4.88 ± 0.20b4.28 ± 0.15c5.20 ± 0.09a5.18 ± 0.13a4.95 ± 0.12b5.22 ± 0.09a5.19 ± 0.16a5.15 ± 0.31a
C14:0Cow11.19 ± 0.12a10.79 ± 0.16b9.71 ± 0.29c11.41 ± 0.12a11.35 ± 0.22a10.61 ± 0.23b11.42 ± 0.12a11.38 ± 0.19a11.27 ± 0.36a
Buffalo9.66 ± 0.14a9.46 ± 0.26b8.54 ± 0.35c10.33 ± 0.14a10.22 ± 0.18a9.76 ± b0.19b10.34 ± 0.14a10.26 ± 0.18a10.19 ± 0.41a
C16:0Cow27.53 ± 0.33a27.25 ± 0.81b26.29 ± 0.63c28.69 ± 0.33a28.66 ± 0.56a27.59 ± 0.38b28.71 ± 0.33a28.55 ± 0.49a28.42 ± 0.59a
Buffalo26.29 ± 0.41a25.63 ± 0.16b24.64 ± 0.54c27.26 ± 0.41a27.19 ± 0.40a26.18 ± 0.57b27.29 ± 0.41a27.22 ± 0.55a27.17 ± 0.72a
C18:0Cow8.15 ± 0.16a9.03 ± 0.23b7.53 ± 0.48c9.19 ± 0.16a9.16 ± 0.37a8.54 ± 0.17b9.22 ± 0.16a9.18 ± 0.47a9.16 ± 0.13a
Buffalo10.17 ± 0.19a10.44 ± 0.38b9.42 ± 0.68c11.34 ± 0.19a11.30 ± 0.14a10.22 ± 0.31b11.36 ± 0.19a11.32 ± 0.67a11.27 ± 0.27a
C18:1Cow21.77 ± 0.15a21.33 ± 0.14b20.16 ± 0.69c22.51 ± 0.15a22.34 ± 0.28a21.64 ± 0.19b22.53 ± 0.15a25.39 ± 0.83a25.26 ± 0.46a
Buffalo26.48 ± 0.46a26.12 ± 0.56b25.34 ± 0.75c27.44 ± 0.46a27.39 ± 0.54a26.31 ± 0.28b27.48 ± 0.46a27.41 ± 0.35a27.34 ± 0.38a
C18:2Cow0.31 ± 0.01a0.25 ± 0.05b0.15 ± 0.01c0.32 ± 0.01a0.31 ± 0.02a0.24 ± 0.03b0.34 ± 0.01a0.32 ± 0.02a0.31 ± 0.02a
Buffalo0.45 ± 0.02a0.41 ± 0.08b0.13 ± 0.02c0.53 ± 0.02a0.49 ± 0.01a0.34 ± 0.07b0.55 ± 0.02a0.51 ± 0.01a0.48 ± 0.04a
  1. Within the row of a same fatty acid, means having a dissimilar letter are statistically significant (p < 0.05)