Figure 2: Relative contents (in %) of Elaidic Acid (C18:1 t9; 2A), Linoleic Acid (C18:2 c9c12; 2B) and Conjugated Linoleic Acid (C18:2 c9t11; 2C) in control milk (■; CM), unfermented bifidomilk (■; UFBM) and fermented bifidomilk(■; FBM), 24 hours after preparation (D1). Means values ± standard deviation (n = 6) with different letters are significantly different; P ≤ 0.01.