Comparative characterisation of fat fractions extracted from Egyptian and Chinese camel milk

A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat

“…While C. dromedarius milk fat contains more MUFAs (36.70%) than C. bactrianus CM fat (31.40%), as reported by Zhao et al [ 103 ]. The FA composition was studied without taking into account the variations due to seasonal conditions in the majority of the literature data [ 11 , 12 , 14 , 15 , 18 , 20 , 54 , 68 , 88 , 97 , 102 , 104 ], suggesting that this aspect should be considered in the future. Yet, short-chain FAs (C8:0 and C10:0) were found to be more abundant in the spring, while LC-FAs (C17:0 and C17:1) were found to be more abundant in the autumn [ 11 ].…”

“…C. bactrianus milk fat showed a higher melting point than C. dromedarius milk fat, both higher in camels than in cow milk fat. This may be due to the high amount of large TAGs (Carbon number, CN48 -CN 52) [ 12 , 14 ] concurrent with the low proportion of short-chain FAs and UFAs in CM fat [ 5 ]. A spectroscopic technique, i.e., Fourier transform infrared spectroscopy (FT-IR), was able to distinguish between both CM fat samples [ 12 ].…”

“…MFGs are covered with a layer of a surface-active substance called milk fat globule membrane (MFGM), and they have many nutritional and health roles. Similar to other milk types, the composition of CM fat constantly changes as a result of many environmental and physiological influences [ 11 , 12 , 13 ]. Such chemical changes affect its physical properties and its dairy products [ 12 , 14 ].…”

“…Similar to other milk types, the composition of CM fat constantly changes as a result of many environmental and physiological influences [ 11 , 12 , 13 ]. Such chemical changes affect its physical properties and its dairy products [ 12 , 14 ]. Fat is an important component of CM, including a complex mixture of natural fats (i.e., triglycerides, phospholipids, cholesterol, and other elements), representing one of the sources of energy, in addition to fat-soluble vitamins.…”

“…Fat is an important component of CM, including a complex mixture of natural fats (i.e., triglycerides, phospholipids, cholesterol, and other elements), representing one of the sources of energy, in addition to fat-soluble vitamins. Moreover, CM fat is an excellent source of essential fatty acids (EFAs) [ 12 , 15 ] and may meet the daily nutritional requirements of countries whose traditional diet is high in carbohydrates. Indeed, the consumption of human milk in these countries commonly leads to a low level of EFAs, such as alpha-linolenic acid (ALA) and linoleic acid (LA) [ 16 , 17 ].…”