Table 1 shows the fatty acids composition of fresh goat milk and its corresponding products, which were yogurt and
concentrated yogurt. A total of 26 fatty acids were detected, comprised of both saturated and unsaturated fatty acids. The
level of oleic acid (C18:1) in fresh milk and fermented products were the highest among all fatty acids. In fresh milk and
fermented products, SFA was the predominant fatty acids (Fig. 1). The major SFA includes palmitic acid, C16:0; stearic
acid, C18:0; capric acid, C10:0; and myristic acid, C14:0. The relative proportion of different groups of fatty acids is
presented in Fig. 2.