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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 Acid

Milk Origin

Cooling 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-Day

10 Days

20 Days

0-Day

10 Days

20 Days

0-Day

10 Days

20 Days

C4:0

Cow

3.42 ± 0.12a

3.32 ± 0.09b

3.11 ± 0.01c

3.61 ± 0.12a

3.60 ± 0.11a

3.28 ± 0.15b

3.62 ± 0.12a

3.61 ± 0.03a

3.59 ± 0.08a

Buffalo

4.05 ± 0.05a

3.95 ± 0.07b

3.61 ± 0.14c

4.16 ± 0.05a

4.14 ± 0.15a

3.92 ± 0.04b

4.17 ± 0.05a

4.15 ± 0.09a

4.11 ± 0.04a

C6:0

Cow

2.25 ± 0.02a

2.14 ± 0.04b

1.71 ± 0.08c

2.34 ± 0.02a

2.32 ± 0.03a

1.84 ± 0.02b

2.35 ± 0.02a

2.34 ± 0.02a

2.31 ± 0.01a

Buffalo

4.10 ± 0.05a

3.95 ± 0.08b

3.38 ± 0.03c

4.10 ± 0.05a

4.07 ± 0.16a

3.62 ± 0.13b

4.11 ± 0.05a

4.09 ± 0.08a

4.06 ± 0.10a

C8:0

Cow

1.51 ± 0.01a

1.42 ± 0.03b

1.21 ± 0.10c

1.60 ± 0.01a

1.58 ± 0.04a

1.37 ± 0 .05b

1.61 ± 0.01a

1.60 ± 0.10a

1.58 ± 0.03a

Buffalo

2.63 ± 0.06a

2.59 ± 0.11b

2.26 ± 0.05c

2.77 ± 0.06a

2.75 ± 0.02a

2.43 ± 0.01b

2.78 ± 0.06a

2.76 ± 0.02a

2.73 ± 0.09a

C10:0

Cow

3.11 ± 0.07a

3.04 ± 0.14b

2.66 ± 0.02c

3.18 ± 0.07a

3.16 ± 0.09a

2.97 ± 0.06b

3.21 ± 0.07a

3.17 ± 0.11a

3.15 ± 0.16a

Buffalo

4.15 ± 0.03a

4.11 ± 0.12b

3.86 ± 0.21c

4.32 ± 0.03a

4.29 ± 0.15a

4.07 ± 0.18b

4.33 ± 0.03a

4.30 ± 0.13a

4.28 ± 0.21a

C12:0

Cow

3.98 ± 0.06a

3.77 ± 0.18b

3.59 ± 0.17c

4.12 ± 0.06a

4.11 ± 0.12a

3.88 ± 0.02b

4.14 ± 0.06a

4.13 ± 0.15a

4.11 ± 0.23a

Buffalo

5.05 ± 0.09a

4.88 ± 0.20b

4.28 ± 0.15c

5.20 ± 0.09a

5.18 ± 0.13a

4.95 ± 0.12b

5.22 ± 0.09a

5.19 ± 0.16a

5.15 ± 0.31a

C14:0

Cow

11.19 ± 0.12a

10.79 ± 0.16b

9.71 ± 0.29c

11.41 ± 0.12a

11.35 ± 0.22a

10.61 ± 0.23b

11.42 ± 0.12a

11.38 ± 0.19a

11.27 ± 0.36a

Buffalo

9.66 ± 0.14a

9.46 ± 0.26b

8.54 ± 0.35c

10.33 ± 0.14a

10.22 ± 0.18a

9.76 ± b0.19b

10.34 ± 0.14a

10.26 ± 0.18a

10.19 ± 0.41a

C16:0

Cow

27.53 ± 0.33a

27.25 ± 0.81b

26.29 ± 0.63c

28.69 ± 0.33a

28.66 ± 0.56a

27.59 ± 0.38b

28.71 ± 0.33a

28.55 ± 0.49a

28.42 ± 0.59a

Buffalo

26.29 ± 0.41a

25.63 ± 0.16b

24.64 ± 0.54c

27.26 ± 0.41a

27.19 ± 0.40a

26.18 ± 0.57b

27.29 ± 0.41a

27.22 ± 0.55a

27.17 ± 0.72a

C18:0

Cow

8.15 ± 0.16a

9.03 ± 0.23b

7.53 ± 0.48c

9.19 ± 0.16a

9.16 ± 0.37a

8.54 ± 0.17b

9.22 ± 0.16a

9.18 ± 0.47a

9.16 ± 0.13a

Buffalo

10.17 ± 0.19a

10.44 ± 0.38b

9.42 ± 0.68c

11.34 ± 0.19a

11.30 ± 0.14a

10.22 ± 0.31b

11.36 ± 0.19a

11.32 ± 0.67a

11.27 ± 0.27a

C18:1

Cow

21.77 ± 0.15a

21.33 ± 0.14b

20.16 ± 0.69c

22.51 ± 0.15a

22.34 ± 0.28a

21.64 ± 0.19b

22.53 ± 0.15a

25.39 ± 0.83a

25.26 ± 0.46a

Buffalo

26.48 ± 0.46a

26.12 ± 0.56b

25.34 ± 0.75c

27.44 ± 0.46a

27.39 ± 0.54a

26.31 ± 0.28b

27.48 ± 0.46a

27.41 ± 0.35a

27.34 ± 0.38a

C18:2

Cow

0.31 ± 0.01a

0.25 ± 0.05b

0.15 ± 0.01c

0.32 ± 0.01a

0.31 ± 0.02a

0.24 ± 0.03b

0.34 ± 0.01a

0.32 ± 0.02a

0.31 ± 0.02a

Buffalo

0.45 ± 0.02a

0.41 ± 0.08b

0.13 ± 0.02c

0.53 ± 0.02a

0.49 ± 0.01a

0.34 ± 0.07b

0.55 ± 0.02a

0.51 ± 0.01a

0.48 ± 0.04a

  1. Within the row of a same fatty acid, means having a dissimilar letter are statistically significant (p < 0.05)