La matière grasse du lait de dromadaire : composition, microstructure et polymorphisme. Une revue

Abstract

In camel milk, fat, that represents about 3.6% of the composition, is dispersed in the form of globules, enveloped in a membrane, derived from the secreting cell and constituted by phospholipidprotein complexes. This review examines the present state of knowledge of the dromedary milk fat. The topics dealt with are : composition (fatty acids and triacylglycerols), microstructure, fat globule size distribution and polymorphism (thermal and structural properties).

Keywords

• camel milk fat
• fat globule
• composition
• MEB
• DSC
• X-ray diffraction