The average composition of the pasteurized skim goat milk used to prepare the yogurts is given in Table 2. Because of the characteristic odor of goat milk, the cream was removed before preparation of yogurts. The odor might be partly related to the fatty acid composition of milk, which contains a higher proportion of medium-chain fatty acids, including caproic (C6:0), caprylic (C8:0), and capric (C10:0) fatty acids, released during the milking procedure (Jandal, 1996; Silanikove et al., 2010). Additionally, Chilliard et al. (2003) suggested a relationship between fatty acid composition and lipolytic system or even rancidity; therefore, a bond would form more easily between the lipoprotein lipase enzyme and goat milk fat globules, resulting in more spontaneous lipolysis.