The component fatty acids and glycerides of the milk-fat of Indian camels

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Abstract
The fatty acids of the milk-fat (MF) of the camel differ from those of cow, buffalo, goat and sheep MF in a lower content of fatty acids volatile in steam. The amt. of the lower fatty acids is in decreasing order in the MF of the sheep, goat, cow, buffalo and camel. The content of the fully-saturated glycerides in camel MF is a function of mean un-saturation, like that of the MF of other animals. The component fatty acids of the fully-saturated glycerides of camel MF are in somewhat different proportions from those in the MF hitherto studied. The composition of the fatty acids of the mixed saturated-unsaturated glycerides of camel MF differs little from that of most cow and buffalo butters, but more from that of goat and sheep MF.