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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 TemperatureDaysCow Milk YoghurtBuffalo Milk Yoghurt
FFAPVCDFFAPVCD
T100.11 ± 0.01b0.32 ± 0.02c0.07 ± 0.01e0.11 ± 0.02b0.33 ± 0.01c0.08 ± 0.01e
100.13 ± 0.03b0.39 ± 0.05b0.21 ± 0.03c0.13 ± 0.01b0.38 ± 0.03b0.18 ± 0.03c
200.16 ± 0.02a0.51 ± 0.07a0.44 ± 0.05a0.17 ± 0.03a0.48 ± 0.06a0.32 ± 0.02b
T200.08 ± 0.01c0.24 ± 0.02d0.05 ± 0.01e0.10 ± 0.02c0.26 ± 0.01d0.07 ± 0.01e
100.09 ± 0.03c0.26 ± 0.05d0.06 ± 0.02e0.12 ± 0.01b0.28 ± 0.04d0.09 ± 0.02e
200.10 ± 0.01b0.41 ± 0.03b0.11 ± 0.01d0.14 ± 0.02b0.38 ± 0.05b0.12 ± 0.03d
T300.08 ± 0.01c0.23 ± 0.02d0.04 ± 0.01e0.09 ± 0.02c0.25 ± 0.01d0.05 ± 0.01e
100.09 ± 0.02c0.25 ± 0.03d0.05 ± 0.02e0.10 ± 0.01c0.27 ± 0.03d0.06 ± 0.02e
200.09 ± 0.01c0.26 ± 0.04d0.06 ± 0.01e0.11 ± 0.02c0.28 ± 0.02d0.07 ± 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