Table 2. Nutrition composition of farm milk and avocado yoghurt
| Constituents | Farm milk1) | Avocado yoghurt2) |
| Composition (%) | Fat | 3.96±0.001 | - |
| Protein | 3.37±0.001 | - |
| Lactose | 4.60±0.01 | - |
| Solid-not-fa | 9.11±0.01 | - |
| Total solids | 13.08±0.01 | - |
| Physical properties | pH | 6.71±0.00 | - |
| Freezing (–m°C) | 556±0.003 | - |
| Specific gravity | 1.031±0.00 | - |
| PUFA composition | UFA (g/100 g FA) | 28.89±11.58 | 47.13±0.02 |
| Total PUFA (g/100 g FA) | 4.23±0.55 | 5.37±0.01 |
| ω-6/ω-3 ratio3) | 6.31±0.33 | 7.52±2.06 |
| Atherogenicity index4) | 0.55±0.53 | 1.13±0.02 |
| LA/ALA ratio | 9.09±0.28 | 7.82±0.01 |
TMR fed cows’ milk.
Avocado butter added to avocado jam yoghurt.
The sum of linoleic acid+γ-linolenic acid+homo-γ-linolenic acid+arachidonic acid was divided by the sum of α-linolenic acid+eicosatrienoic acid+EPA+DHA.
{C11:0+(C14:0×4)+C16:0}/total unsaturated fatty acid.
UFA, unsaturated fatty acid; PUFA, polyunsaturated fatty acids.