Compared with milk intake, yogurt intake appears to cause a lower risk of cardiovascular disease (CVD) and type 2 diabetes (T2D). The molecular components responsible for the phenomenon are elusive. We hypothesized that the fermentation would change the lipid profile and fatty acid composition of milk. Untargeted analysis of lipids in milk and yogurt was performed using ultra-high-performance liquid chromatography (UHPLC) coupled with Q-Exactive Orbitrap mass spectrometry and gas chromatography (GC) with a flame ionization detector (FID). The results showed that yogurt had increased C4:0-C10:0 fatty acid, rumenic acid (cis-9 and trans-11-18:2), vaccenic acid (trans-11-18:1), linoleic acid (LA), and polyunsaturated fatty acid (PUFA) contents, and decreased triglyceride (TG), C16:0 and C18:0 fatty acids, and saturated fatty acid (SFA) contents compared with milk. These results advance the understanding of the difference between yogurt and milk regarding reduced risk of CVD and T2D.
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