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

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

Storage Temperature	Days	Cow Milk Yoghurt			Buffalo Milk Yoghurt
Storage Temperature	Days	FFA	PV	CD	FFA	PV	CD
T₁	0	0.11 ± 0.01^b	0.32 ± 0.02^c	0.07 ± 0.01^e	0.11 ± 0.02^b	0.33 ± 0.01^c	0.08 ± 0.01^e
	10	0.13 ± 0.03^b	0.39 ± 0.05^b	0.21 ± 0.03^c	0.13 ± 0.01^b	0.38 ± 0.03^b	0.18 ± 0.03^c
	20	0.16 ± 0.02^a	0.51 ± 0.07^a	0.44 ± 0.05^a	0.17 ± 0.03^a	0.48 ± 0.06^a	0.32 ± 0.02^b
T₂	0	0.08 ± 0.01^c	0.24 ± 0.02^d	0.05 ± 0.01^e	0.10 ± 0.02^c	0.26 ± 0.01^d	0.07 ± 0.01^e
	10	0.09 ± 0.03^c	0.26 ± 0.05^d	0.06 ± 0.02^e	0.12 ± 0.01^b	0.28 ± 0.04^d	0.09 ± 0.02^e
	20	0.10 ± 0.01^b	0.41 ± 0.03^b	0.11 ± 0.01^d	0.14 ± 0.02^b	0.38 ± 0.05^b	0.12 ± 0.03^d
T₃	0	0.08 ± 0.01^c	0.23 ± 0.02^d	0.04 ± 0.01^e	0.09 ± 0.02^c	0.25 ± 0.01^d	0.05 ± 0.01^e
	10	0.09 ± 0.02^c	0.25 ± 0.03^d	0.05 ± 0.02^e	0.10 ± 0.01^c	0.27 ± 0.03^d	0.06 ± 0.02^e
	20	0.09 ± 0.01^c	0.26 ± 0.04^d	0.06 ± 0.01^e	0.11 ± 0.02^c	0.28 ± 0.02^d	0.07 ± 0.01^e

Within the column of a same parameter, means having a dissimilar letter are statistically significant (p < 0.05)
FFA: Free Fatty Acids% (Oleic Acid)
PV: Peroxide Value (MeqO₂/kg)
CD: Conjugated Dienes
Detail of Treatments
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
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
T₃: Cow and buffalo yoghurt were cooled from 43 °C to 5 °C in 2 h

ISSN: 1476-511X