الفهرس | Only 14 pages are availabe for public view |
Abstract The effect of stage of lactation and seasonal variation on the physical, chemical and compositional properties of camel milk fat as well as autoxidative stability of camel milk fat was investigated. Physical properties and chemical constants such as Sp.gr., refractive index, melting point, saponification value, iodine value, total cholesterol contents and FA profile of total milk lipids were dete ed. However, the effect of stage of lactation and seasonal variation on the FA composition of the different lipid fractions were tentatively identified. Therefore, camel milk fat was isolated into two classes, phospholipids and neutral lipids, and in more detail each class was fractionated by TLC into sex different fractions. Then, each fraction was identified for its FA composition. GLC analysis of camel milk fat fractions revealed that there are great differences between the various fractions. On the other hand, FA composition of most fractions differ markedly as a result of seasonal variation and stage of lactation. Consideration of this fact, together with variations of the physical properties and chemical constants of the respecive milk fat leads to the conclusion that camel niilk fat differ markedly than cow milk fat. |