Dromedary milk fat: Biochemical, microscopic and rheological characteristics

Structural and physicochemical characteristics of dromedary milk fat were investigated and compared with those of cow's milkfat. The fatty acid composition of dromedary milkfat 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. The theological and the melting studies showed that dromedary milkfat on the one hand had a relatively 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 by microscopy and chromatography.