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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 PatternsDaysCow Milk YoghurtBuffalo Milk Yoghurt
Vitamin A μg/100 gVitamin E mg/100 gVitamin A
μg/100 g
Vitamin E mg/100 g
T1042.19 ± 0.08d0.16 ± 0.03a118.47 ± 0.07a0.88 ± 0.01a
1044.28 ± 0.44e0.13 ± 0.02a112.56 ± 0.74b0.77 ± 0.03a
2036.27 ± 0.66f0.07 ± 0.01b93.66 ± 0.34c0.58 ± 0.02c
T2050.11 ± 0.08d0.20 ± 0.03a124.47 ± 0.06a1.08 ± 0.01a
1048.98 ± 0.27d0.20 ± 0.04a124.17 ± 0.23a1.09 ± 0.03a
2044.78 ± 0.39e0.11 ± 0.02b110.37 ± 0.63b0.88 ± 0.10b
T3055.17 ± 0.08d0.22 ± 0.03a128.47 ± 0.07a1.12 ± 0.01a
1050.29 ± 0.13d0.21 ± 0.01a126.53 ± 0.82a1.10 ± 0.08a
2045.66 ± 0.19e0.13 ± 0.02b115.39 ± 0.22b0.92 ± 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