The effect of ovine milk fermentation on the antithrombotic properties of polar lipids

•Fermentation alters the polar lipid fatty acid profile of ovine milk.•Specific starter cultures alter the antithrombotic properties of ovine milk in the production of yoghurts.•S. thermophilus and L. acidophilus alter the anti-PAF and antithrombotic properties of yoghurts.•Genes associated with phospholipid biosynthesis have been detected in the most bioactive yoghurts.