Lipidome changes, with a focus on phospholipids, due to feeding systems and processing in goat milk

•Lipidome components in goat – grazing or hay-fed in confinement was determined.•Highest phospholipid contents was found in milk of grazing goat.•Pasteurization and fermentation had only marginal effect on phospholipid content.•Sensitivity to pasteurization of phospholipid composition differed between treatment groups.•The composition of poly unsaturated fatty acids is significantly altered by processing.