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Table 4 Lipid oxidation of cow and buffalo milk yoghurt under different cooling patterns

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

Storage Temperature

Days

Cow Milk Yoghurt

Buffalo Milk Yoghurt

FFA

PV

CD

FFA

PV

CD

T1

0

0.11 ± 0.01b

0.32 ± 0.02c

0.07 ± 0.01e

0.11 ± 0.02b

0.33 ± 0.01c

0.08 ± 0.01e

10

0.13 ± 0.03b

0.39 ± 0.05b

0.21 ± 0.03c

0.13 ± 0.01b

0.38 ± 0.03b

0.18 ± 0.03c

20

0.16 ± 0.02a

0.51 ± 0.07a

0.44 ± 0.05a

0.17 ± 0.03a

0.48 ± 0.06a

0.32 ± 0.02b

T2

0

0.08 ± 0.01c

0.24 ± 0.02d

0.05 ± 0.01e

0.10 ± 0.02c

0.26 ± 0.01d

0.07 ± 0.01e

10

0.09 ± 0.03c

0.26 ± 0.05d

0.06 ± 0.02e

0.12 ± 0.01b

0.28 ± 0.04d

0.09 ± 0.02e

20

0.10 ± 0.01b

0.41 ± 0.03b

0.11 ± 0.01d

0.14 ± 0.02b

0.38 ± 0.05b

0.12 ± 0.03d

T3

0

0.08 ± 0.01c

0.23 ± 0.02d

0.04 ± 0.01e

0.09 ± 0.02c

0.25 ± 0.01d

0.05 ± 0.01e

10

0.09 ± 0.02c

0.25 ± 0.03d

0.05 ± 0.02e

0.10 ± 0.01c

0.27 ± 0.03d

0.06 ± 0.02e

20

0.09 ± 0.01c

0.26 ± 0.04d

0.06 ± 0.01e

0.11 ± 0.02c

0.28 ± 0.02d

0.07 ± 0.01e

  1. Within the column of a same parameter, means having a dissimilar letter are statistically significant (p < 0.05)
  2. FFA: Free Fatty Acids% (Oleic Acid)
  3. PV: Peroxide Value (MeqO2/kg)
  4. CD: Conjugated Dienes
  5. Detail of Treatments
  6. T1: Cow and buffalo yoghurt cooled from 43 °C to 25 °C in 1 h and finally cooled to 4-5 °C in another 1 h
  7. T2: Cow and buffalo yoghurt cooled from 43 °C to 18 °C in 1 h and finally cooled to 4-5 °C in another 1 h
  8. T3: Cow and buffalo yoghurt were cooled from 43 °C to 5 °C in 2 h