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Table 5 Lipid vitamin A and E 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

Cooling Patterns

Days

Cow Milk Yoghurt

Buffalo Milk Yoghurt

Vitamin A μg/100 g

Vitamin E mg/100 g

Vitamin A

μg/100 g

Vitamin E mg/100 g

T1

0

42.19 ± 0.08d

0.16 ± 0.03a

118.47 ± 0.07a

0.88 ± 0.01a

10

44.28 ± 0.44e

0.13 ± 0.02a

112.56 ± 0.74b

0.77 ± 0.03a

20

36.27 ± 0.66f

0.07 ± 0.01b

93.66 ± 0.34c

0.58 ± 0.02c

T2

0

50.11 ± 0.08d

0.20 ± 0.03a

124.47 ± 0.06a

1.08 ± 0.01a

10

48.98 ± 0.27d

0.20 ± 0.04a

124.17 ± 0.23a

1.09 ± 0.03a

20

44.78 ± 0.39e

0.11 ± 0.02b

110.37 ± 0.63b

0.88 ± 0.10b

T3

0

55.17 ± 0.08d

0.22 ± 0.03a

128.47 ± 0.07a

1.12 ± 0.01a

10

50.29 ± 0.13d

0.21 ± 0.01a

126.53 ± 0.82a

1.10 ± 0.08a

20

45.66 ± 0.19e

0.13 ± 0.02b

115.39 ± 0.22b

0.92 ± 0.05b

  1. Within the column of a same parameter, means having a dissimilar letter are statistically significant (p < 0.05)
  2. Detail of Treatments
  3. 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
  4. 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
  5. T3: Cow and buffalo yoghurt were cooled from 43 °C to 5 °C in 2 h