Alteration of fatty acids content during cow's and goat's milk fermentation with ABT-2 culture

In this paper, changes in composition and contents of each fatty acid during fermentation with ABT-2 culture were examined. The objective of this study was to determinate the increase of short (SCFA) and medium (MCFA) chain fatty acids in goat's and cow's milk during fermentation with ABT-2 culture. The hypothesis of this study was that higher contents of SCFA and MCFA are produced in goat's milk in comparison with cow's milk, during fermentation with ABT-2 culture. Obtained results have shown that fermentation process in goat's milk is faster than in cow's milk. The number of viable cells of probiotic bacteria Lactobacillus acidophilus La-5 and Bifidobacterium spp. was statistically greater in goat's milk than in cow's milk; consequently, pH value decreased more obviously in goat's milk than in cow's milk during whole fermentation process. Increase of SCFA and MCFA contents during fermentation was noted in both types of milk due to activity of bifidobacteria derived from ABT-2 culture. However, considerably higher amounts of examined SCFA and MCFA were produced in goat's milk than in cow's milk