Differences and correlation among various fatty acids of cow milk and goat milk probiotic yoghurt: Gas chromatography, PCA and network based analysis

Abstract

The present study explored the differences in fatty acid (FA) profile of cow milk probiotic yoghurt (CPY) and goat milk probiotic yoghurt (GPY) along with pH and color change. Principal component analysis revealed clear-cut separation between the groups, while network analysis depicted the inter-dependence and correlation strength among various fatty acids present in CPY and GPY. The difference in pH of both samples was significant (P < 0.05) from day 7, while GPY had lower pH than CPY throughout storage. L* values decreased in both the samples during storage, while b* values were higher (P < 0.05) in CPY. FA profiling revealed 38 FA and 31 FA in GPY and CPY, respectively. GPY had higher content of myristic acid than CPY. In addition to Polyunsaturated fatty acids and conjugated linoleic acid, the relative content of capric (C10:0) and lauric acid (C12:0) was 75% and 45% higher, respectively in GPY. Ratio of n-6/n-3 FA in GPY (4.13) was close to the recommended ratio in the human diet (2:1 to 4: 1); while desirable FA and Atherogenic index were higher for GPY.

Keywords

• Cow milk
• Color value
• Fermentation
• Fatty acid profiling
• Goat milk
• Probiotic yoghurt