## 3 Results and Discussion
### Fatty Acid Composition and Lipid Quality Indices
Fat from pasteurized milk was characterized by the highest content of DFAs, while fat from raw milk and yogurts produced had a significantly lower (\(p<0.05\)) content of. Significantly (\(p<0.05\)) higher contents of OFAs were found in fat from pasteurized milk than in raw milk. The content of OFAs in the fat from analyzed yogurts varied significantly (\(p<0.05\)). The atherogenic index (AI) and thrombogenic index (TI) take into account the different effects that single fatty acids might have on human health. The AI and TI prove better in characterizing the atherogenic and thrombogenic potential of the diet than the PUFAs/SFAs ratio [23]. The AI and the TI are great tools in the assessment of the potential effects of FAs composition on our health. Diets that include products in which the composition of fatty acids are with lower AI and TI may be helpful in reducing the risk of coronary heart disease due to a better nutritional quality of said products [13]. AI indicates the relationship between the sum of primary saturated fatty acids and that of main classes of unsaturated, the former being considered pro-atherogenic (favoring the adhesion of lipids to cells of the immunological and circulatory system), and the latter anti-atherogenic (inhibiting the aggregation of plaque and diminishing levels of esterified fatty acids, cholesterol, and phospholipids, thereby preventing the appearance of micro- and macro-coronary diseases). On the other hand, TI shows the tendency to form clots in the blood vessels. Moreover, it characterizes the relationship between pro-thrombogenic (saturated) and anti-thrombogenic fatty acids (MUFAs, (n \(-\) 6) PUFAs, and (n \(-\) 3) PUFAs) [60]. Milk and milk products that are characterized by a low AI may have an impact on decreasing the possibility of coronary heart diseases. The presented study (Table 1) shows that the AI \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & & & & & & & & \\ \cline{3-8}  & \multirow{2}{*}{**Raw Milk**} & \multirow{2}{*}{**Pasteurized Milk**} & \multicolumn{3}{c}{**Yogurts Produced**} & \multicolumn{3}{c}{**Yogurts Produced**} \\  & & & & & & & & \\  & & & & & & & \\  & & & & & & & \\ \cline{3-8}  & \multirow{2}{*}{**Mean**} & \multirow{2}{*}{**\(\pm\)SD**} & \multirow{2}{*}{**Mean**} & \multirow{2}{*}{**\(\pm\)SD**} & \multirow{2}{*}{**Mean**} & \multirow{2}{*}{**\(\pm\)SD**} \\ \cline{2-2} \cline{6-7}
**n** & **4** & & & & & & & \\ \hline \(\Sigma\)SCFA [1] & 63.46 & 4.26 [b] & 75.69 & 1.18 [a] & 62.18 & 2.37 [b] & 62.55 & 4.26 [b] \\ \(\Sigma\)BCFA [2] & 7.11 & 0.34 [a] & 9.16 & 0.28 [a] & 8.84 & 2.21 [a] & 7.13 & 0.45 [a] \\ \(\Sigma\)COFA [3] & 11.76 & 0.40 [c] & 15.38 & 0.49 [a] & 13.21 & 0.57 [b] & 11.78 & 0.77 [c] \\ \(\Sigma\)SFA [4] & 368.60 & 14.26 [c] & 466.90 & 9.43 [a] & 417.04 & 23.50 [b] & 369.96 & 24.06 [c] \\ \(\Sigma\)MUFA [5] & 140.38 & 5.33 [b] & 178.99 & 5.40 [a] & 162.57 & 12.11 [a] & 141.88 & 9.36 [b] \\ \(\Sigma\)PUFA [6] & 16.22 & 0.43 [b] & 20.19 & 0.45 [a] & 17.97 & 1.19 [b] & 15.94 & 1.12 [b] \\ (n \(-\) 3) & 1.38 & 0.08 [b] & 1.79 & 0.07 [a] & 1.52 & 0.08 [b] & 1.41 & 0.11 [b] \\ (n \(-\) 6) & 10.04 & 0.28 [c] & 12.98 & 0.42 [a] & 11.56 & 0.60 [b] & 10.40 & 0.62 [b] \\ (n \(-\) 6)/(n \(-\) 3) & 7.31 & 0.23 [a] & 7.24 & 0.04 [a] & 7.62 & 0.66 [a] & 7.39 & 0.19 [a] \\ UFA [7] & 432.06 & 18.53 [b] & 542.59 & 10.62 [a] & 479.22 & 24.18 [b] & 432.51 & 27.88 [b] \\ DFA [8] & 482.32 & 20.57 [b] & 606.17 & 12.69 [a] & 536.76 & 26.86 [b] & 483.11 & 30.86 [b] \\ OFA [9] & 318.34 & 12.22 [c] & 403.32 & 7.36 [a] & 359.50 & 20.81 [b] & 319.36 & 21.07 [c] \\ AI [10] & 1.97 & 0.00 [a] & 1.95 & 0.03 [a] & 1.92 & 0.05 [a] & 1.95 & 0.06 [a] \\ TI [11] & 3.76 & 0.00 [a] & 3.72 & 0.05 [a] & 3.67 & 0.09 [a] & 3.73 & 0.11 [a] \\ H/H [12] & 0.40 & 0.00 [a] & 0.41 & 0.01 [a] & 0.42 & 0.02 & 0.41 & 0.01 [a] \\ \hline \hline \end{tabular}
\end{table} 
Table 1: The sum of fatty acids (mg/g fat) and nutritional indices of milk and yogurts produced. and TI values were at similar levels in raw milk, pasteurized milk, and yogurts produced.