Fatty acid profile, trans-octadecenoic, α-linolenic and conjugated linoleic acid contents differing in certified organic and conventional probiotic fermented milks

► Organic milk positively affected acidification kinetics and Lactobacillus bulgaricus counts. ► Polyunsaturated fatty acids TVA, CLA and ALA were higher in organic fermented milk. ► Bifidobacteria slightly increased CLA in conventional fermented milks during storage.