## 3 Results and Discussion
### The Mineral Composition of Milk and Yogurts  
Table 2 presents the mean contents of selected micro-elements (Cu, Mn, Fe, and Zn), whereas Table 3 presents the mean contents of selected macro-elements (Mg, Ca, Na, K, and P) in raw milk, pasteurized milk, and yogurts produced. The yogurts had significantly (\(p<0.05\)) higher contents of copper and manganese compared to milk they were made of (Table 2). The iron content was the highest (26.9 \(\upmu\)g/100 g) in the yogurts produced using the FD-DVS YC-180 Yo-Flex starter culture enriched with BB-12, while milk and yogurts produced using the FD-DVS YC-X16 Yo-Flex starter culture with BB-12 had a significantly lower content of this element (Table 2). Zinc content was similar in both pasteurized milk and yogurts, whereas raw milk was characterized by a significantly (\(p<0.05\)) lower value of this microelement. Figure 1: The content of cis-9,trans-11 C18:2 (CLA) in raw milk, pasteurized milk, and yogurts produced. n = 4 for raw and pasteurized milk; n = 8 for yogurts; \({}^{\rm a,b}\)—values with different letters differ significantly (\(p<0.05\)). \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & \multicolumn{3}{c}{**Yogurts Produced Using**} & \multicolumn{3}{c}{**Yogurts Produced Using**} & \multicolumn{3}{c}{**Yogurts Produced Using**} \\  & **Raw Milk** & **Pasteurized Milk** & \multicolumn{3}{c}{**FD-DVS**} & \multicolumn{3}{c}{**FD-DVS**} \\  & & & & **YC-X16 Yo-Flex** & \multicolumn{3}{c}{**YC-180 Yo-Flex**} \\  & **Mean** & \(\pm\)**SD** & **Mean** & \(\pm\)**SD** & **Mean** & \(\pm\)**SD** & **Mean** & \(\pm\)**SD** \\ \hline
**n** & **4** & & **4** & & **8** & & \\ \hline Cu & 11.3 & 0.1 \({}^{\rm b}\) & 12.4 & 0.3 \({}^{\rm b}\) & 14.2 & 1.5 \({}^{\rm a}\) & 14.5 & 0.8 \({}^{\rm a}\) \\ Mn & 2.50 & 0.3 \({}^{\rm b}\) & 2.8 & 0.3 \({}^{\rm b}\) & 3.90 & 0.3 \({}^{\rm a}\) & 3.50 & 0.4 \({}^{\rm a}\) \\ Fe & 14.9 & 2.3 \({}^{\rm b}\) & 19.3 & 1.0 \({}^{\rm b}\) & 19.6 & 1.1 \({}^{\rm b}\) & 26.9 & 7.3 \({}^{\rm a}\) \\ Zn & 435.0 & 20.8 \({}^{\rm b}\) & 555.1 & 32.0 \({}^{\rm a}\) & 552.6 & 18.4 \({}^{\rm a}\) & 545.6 & 19.1 \({}^{\rm a}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Microelements in milk and yogurts produced (\(\rm\mu g/100\) g wet weight). \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & \multicolumn{3}{c}{**Yogurts Produced Using**} & \multicolumn{3}{c}{**Yogurts Produced Using**} \\  & **Raw Milk** & **Pasteurized Milk** & \multicolumn{3}{c}{**FD-DVS**} & \multicolumn{3}{c}{**FD-DVS**} \\  & **Mean** & \(\pm\)**SD** & **Mean** & \(\pm\)**SD** & **Mean** & \(\pm\)**SD** & **Mean** & \(\pm\)**SD** \\ \hline
**n** & **4** & & **4** & & **8** & & \\ \hline Mg & 7.6 & 0.8 \({}^{\rm b}\) & 9.0 & 0.5 \({}^{\rm a}\) & 9.70 & 0.2 \({}^{\rm a}\) & 10.0 & 0.2 \({}^{\rm a}\) \\ Ca & 128.3 & 8.1 \({}^{\rm b}\) & 154.7 & 8.1 \({}^{\rm a}\) & 158.7 & 3.9 \({}^{\rm a}\) & 161.1 & 7.1 \({}^{\rm a}\) \\ Na & 39.4 & 2.2 \({}^{\rm b}\) & 46.7 & 2.2 \({}^{\rm a}\) & 47.1 & 1.0 \({}^{\rm a}\) & 50.5 & 4.4 \({}^{\rm a}\) \\ K & 158.1 & 9.6 \({}^{\rm b}\) & 188.9 & 9.6 \({}^{\rm a}\) & 188.7 & 5.5 \({}^{\rm a}\) & 196.4 & 9.0 \({}^{\rm a}\) \\ P & 94.6 & 5.4 \({}^{\rm b}\) & 115.4 & 5.4 \({}^{\rm a}\) & 118.2 & 1.4 \({}^{\rm a}\) & 121.7 & 8.4 \({}^{\rm a}\) \\ \hline \hline \end{tabular}  
* n—number of samples; Mean—mean value; SD—standard deviation; \({}^{\rm a,b}\)—values denoted in rows by different letters indicate statistically significant differences (\(p<0.05\)).  
\end{table} 
Table 3: Macroelements in milk and yogurts produced (mg/100 g wet weight). Among the macroelements tested, calcium and potassium were found in the highest contents in milk and yogurts produced (Table 3). Their contents in pasteurized milk and yogurts were similar but significantly (\(p<0.05\)) lower in raw milk. The magnesium content of raw milk reached 7.6 mg/100 g and was significantly lower than its contents in pasteurized milk and yogurts made of it (Table 3).