Contribution to the study of camel milk fat globule membrane

Abstract

The camel milk fat globule membrane has been characterized according to several approaches. Compared with the cow milk fat globule membrane, various specificities have been revealed. Its physicochemical composition showed a poor content in proteins, and a higher content in neutral lipids and in phospholipids. The mechanical properties measured at low (4°C, 20°C) and high temperatures (40°C, 45°C and 50°C) using a film balance are different when the camel milk fat globule membrane is spread at the air–water interface. The thermal study revealed an important proportion of high-melting triacylglycerols that involves fatty acids with long chains.

• Camel milk
• milk fat globule membrane
• extraction
• chemical composition
• surface properties