Comparative fatty acid gross composition of milk in Bactrian camel , and dromedary

  title={Comparative fatty acid gross composition of milk in Bactrian camel , and dromedary},
  author={Bernard Faye and G{\'e}rard Loiseau},
Samples of camel milk both from Bactrian and dromedary were collected in 4 regions from Kazakhstan at different seasons. The fatty acid composition of those milk samples from different species of camel was compared by taking in account the proportion of the major part of the saturated, mono-unsaturated and polyunsaturated fatty acids and compared with literature data. The results showed a higher part of saturated fatty acids in cow (78.6%) and goat (75.3%) compared to camel (68.6 for Bactrian… CONTINUE READING

From This Paper

Figures, tables, and topics from this paper.


Publications referenced by this paper.

Relationships between the animal species and the contents of components of nutritionnal interest in raw milk farmhouse cheese

  • A. Lucas, E. Rock, J. Agabriel, Y. Chilliard, J. B. Coulon
  • Small Ruminant Research. (in press).
  • 2007

Variabilité physicochimique et biochimique du lait des grands camélidés (Camelus bactrianus, Camelus dromedarius et hybrides) au Kazakhstan

  • G. Konuspayeva
  • Thèse en Sciences des aliments
  • 2007
2 Excerpts

Optimising goat's milk and cheese fatty acid composition

  • Y. Chilliard, J. Rouel, +5 authors C. Leroux
  • Chapter 12 in "Improving the fat content of foods…
  • 2006
2 Excerpts

The fatty acids composition of dromedary and Bactrian camel milk in Kazakhstan

  • M. Narmuratova, G. Konuspayeva, A. Loiseau G. Serikbaeva, N. Barouh, D. Montet, B. Faye
  • J. Camel Pract. Res. (submitted)
  • 2006
1 Excerpt

Relations entre les conditions de production du lait et les teneurs en composés d’intérêt nutritionnel dans le fromage. Thèse en nutrition et sciences des aliments

  • A. Lucas
  • 2005
2 Excerpts

A better knowledge of milk quality parameters: A preliminary step for improving the camel milk market opportunity in a transition economy – The case of Kazakhstan

  • G. Konuspayeva, B. Faye
  • Intl. Conf. on « Saving
  • 2004
1 Excerpt

Beitrag zur kenntnis der zusammensetzung von ziegenmilch schweizerisher herkunft

  • H. Sollberger, W. Schaeren, M. Collomb, R. Badertscher, U. Büdikofer, R. Sieber
  • ALP Sci.,
  • 2004
1 Excerpt

La plus-value « santé » du lait de chamelle cru et fermenté : l’expérience du Kazakhstan

  • G. Konuspayeva, G. Loiseau, B. Faye
  • Renc. Rech. Ruminants,
  • 2004
2 Excerpts

Quantitative comparison of free fatty acids in camel, goat and cow milk

  • A. D. Cardak, A. Yetismeyen, H. Brückner
  • Milchwissenschaft,
  • 2003
1 Excerpt

Similar Papers

Loading similar papers…