Table 4. The content of lipid and cis-9, trans-11 conjugated linoleic acid (CLA) in commercial yogurt
| Yogurt | Total Lipid (g/100g) | CLA (mg/100 g) | Yogurt | Total Lipid (g/100 g) | CLA (mg/100 g) |
| FM-11) | 0.02±0.00 | 0.07±0.00g2) | CFM-11) | 2.17±0.01 | 6.92±0.57d |
| FM-2 | 0.02±0.00 | 0.15±0.00g | CFM-2 | 0.93±0.06 | 2.99±0.30f |
| FM-3 | 0.02±0.00 | 0.07±0.00g | CFM-3 | 1.71±0.09 | 5.17±0.33e |
| FM-4 | 1.44±0.07 | 2.17±0.06f | CFM-4 | 3.16±0.14 | 10.03±0.75b |
| FM-5 | 0.02±0.00 | 0.00±0.00g | CFM-5 | 2.97±0.12 | 9.33±0.62b |
| CFM-6 | 2.15±0.00 | 8.17±0.45c | FM-6 | 0.10±0.11 | 0.01±0.00g |
| FM-7 | 0.02±0.00 | 0.01±0.00g | CFM-7 | 2.94±0.23 | 10.97±0.86a |
| FM-8 | 0.03±0.01 | 0.00±0.00g | CFM-8 | 1.78±0.06 | 5.25±0.07e |
| CFM-9 | 2.60±0.02 | 7.17±0.68d |
| Mean±SD | 0.21±0.50 | 0.31±0.75 | Mean±SD | 2.27±0.73 | 7.33±2.58 |
1)FM, fermented milk; CFM, condensed fermented milk.
2)a-gMeans with the different superscripts in the same column are significantly different by Duncan’s multiple range test at p<0.05.