Chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of traditional Greek yogurts

► The fat content of yogurts was in the order of goat < cow < sheep. ► Cow, sheep and goat milk yogurts contain respectively 0.128-1.501, 0.405-1.250 and 0.433-0.976 g CLA/100 g fat. ► CLA contents were overall higher in mountain regions than in lowland areas. ► Greek traditional yogurts are an excellent source of CLA. ► Palmitic acid was found to be the most abundant in almost all samples and especially in light yogurts.