Exploration of quality characteristics and nutritional benefits of goat yoghurt, supplemented with bioactive substances

This dataset contains quantitative measurements of free amino acids (FAAs), fat-soluble vitamins (Vitamin A and Vitamin E), and selected B-complex vitamins in raw goat milk and derived yoghurts from Swiss and Bulgarian origins. ### Dataset Overview & Sample TypesThe analysis covers three primary categories of samples:1. Swiss raw goat milk and Swiss commercial goat milk.2. Bulgarian raw goat milk.3. Goat milk yoghurts prepared using traditional Bulgarian technology and Bulgarian starter cultures: - Control yoghurts (plain). - Experimental yoghurts (fortified with 3% v/v cold-pressed organic Aronia melanocarpa juice, produced in Bulgaria). Note: The Swiss commercial goat milk and its corresponding yoghurt samples were analyzed exclusively for free amino acids. ### Analytical Methods & Testing Facilities- Free Amino Acids (FAAs): High-Performance Liquid Chromatography (HPLC) carried out at Agroscope (Bern, Switzerland).- Vitamins A & E: High-Performance Liquid Chromatography (HPLC) carried out at Agroscope (Bern, Switzerland).- B-Complex Vitamins: Microbiological assays performed at the Swiss Vitamin Institute (Lausanne, Switzerland). ### Data Structure & UsageThe dataset is provided as tabular data CSV / XLSX containing raw and processed analytical values, expressed as mg/g and µg/100 g. It is intended for researchers in food science, dairy technology, functional foods, and nutritional chemistry.