{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T16:11:40Z","timestamp":1790698300778,"version":"4.1.0"},"reference-count":120,"publisher":"MDPI AG","issue":"5","license":[{"start":{"date-parts":[[2023,3,2]],"date-time":"2023-03-02T00:00:00Z","timestamp":1677715200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Animals"],"abstract":"<jats:p>The present study aimed to determine the content of health-promoting compounds, and fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, selected minerals, folates in organic and commercial goat\u2019s milk and fermented goat\u2019s milk drinks. The analyzed milk and yoghurts had various contents of particular groups of fatty acids, CLA, minerals, and folates. Raw organic goat\u2019s milk had a significantly (p &lt; 0.05) higher content of CLA (3.26 mg\/g fat) compared to commercial milk (2.88 mg\/g fat and 2.54 mg\/g fat). Among the analyzed fermented goat\u2019s milk drinks, the highest CLA content (4.39 mg\/g fat) was determined in commercial natural yoghurts, while the lowest one was in organic natural yoghurts (3.28 mg\/g fat). The highest levels of calcium (1322.9\u20132324.4 \u00b5g\/g), phosphorus (8148.1\u201311,309.9 \u00b5g\/g), and copper (0.072\u20130.104 \u00b5g\/g) were found in all commercial products and those of manganese (0.067\u20130.209 \u00b5g\/g) in organic products. The contents of the other assayed elements (magnesium, sodium, potassium, iron, and zinc) did not depend on the production method, but only on the product type, i.e., the degree of goat\u2019s milk processing. The highest folate content in the analyzed milks was found in the organic sample (3.16 \u00b5g\/100 g). Organic Greek yoghurts had a several times higher content of folates, reaching 9.18 \u00b5g\/100 g, compared to the other analyzed fermented products.<\/jats:p>","DOI":"10.3390\/ani13050907","type":"journal-article","created":{"date-parts":[[2023,3,2]],"date-time":"2023-03-02T03:54:56Z","timestamp":1677729296000},"page":"907","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":18,"title":["Health-Promoting Ingredients in Goat\u2019s Milk and Fermented Goat\u2019s Milk Drinks"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1773-9357","authenticated-orcid":false,"given":"Beata","family":"Paszczyk","sequence":"first","affiliation":[{"name":"Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1547-2409","authenticated-orcid":false,"given":"Marta","family":"Czarnowska-Kujawska","sequence":"additional","affiliation":[{"name":"Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5871-635X","authenticated-orcid":false,"given":"Joanna","family":"Klepacka","sequence":"additional","affiliation":[{"name":"Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"El\u017cbieta","family":"To\u0144ska","sequence":"additional","affiliation":[{"name":"Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1256S","DOI":"10.3945\/ajcn.113.073056","article-title":"Dairy products, yogurts, and bone health","volume":"99","author":"Rizzoli","year":"2014","journal-title":"Am. 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