الفهرس 
MATERIALS AND METHODSOnly 14 pages are availabe for public view
 |  | from | 222 |  |  |
| | | from | 222 | | |
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.