Dromedary milk fat: Biochemical, microscopic and rheological characteristics

Structural and physicochemical characteristics of dromedary milk fat were i nvestigated and compared with those of cow's milkfat. The fatty acid compos ition of dromedary milkfat showed the presence of very small amounts of sho rt-chain fatty acids (C4-C12) and a higher content of 16.1 and 18:0. The mi croscopic study showed a discontinuous phase of globules with a smaller siz e but presenting a relatively thicker membrane layer. The theological and t he melting studies showed that dromedary milkfat on the one hand had a rela tively higher fusion point, a higher fusion enthalpy and a higher apparent viscosity and on the other hand a relatively lower value of storage modulus (G'). These various characteristics correlated with the results obtained b y microscopy and chromatography.