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Dromedary milk fat: biochemical, microscopic and rheological characteristics

Dromedary milk fat: biochemical, microscopic and rheological characteristics

Journal of Food Lipids 7(2): 95-112

DOI: 10.1111/j.1745-4522.2000.tb00164.x

Structural and physicochemical characteristics of dromedary milk fat were investigated and compared with those of cow's milk fat. The fatty acid composition of dromedary milk fat showed the presence of very small amounts of short-chain fatty acids (C4-C12) and a higher content of 16:1 and 18:0. The microscopic study showed a discontinuous phase of globules with a smaller size but presenting a relatively thicker membrane layer.

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