Review Article
Processing Challenges and Opportunities of Camel Dairy Products
Table 4
Fatty acid profile of camel milk compared to bovine and human milk (% fatty acid).
| Carbon number | Fatty acid | Camel | Bovine | Human |
| 4:0 | Butyric (%) | 0.8 | 1.4 | 0.1 | 6:0 | Caproic (%) | 0.4 | 2.1 | 0.2 | 8:0 | Caprylic (%) | 0.3 | 1.7 | 0.3 | 10:0 | Capric (%) | 0.4 | 3.5 | 2.0 | 12:0 | Lauric (%) | 0.7 | 3.9 | 6.8 | 14:0 | Myristic (%) | 11.0 | 12.6 | 10.4 | 16:0 | Palmitic (%) | 29.1 | 29.5 | 28.1 | 18:0 | Stearic (%) | 12.4 | 13.3 | 6.9 | Monounsaturated | | | | | 14:1 | | 0.5 | — | — | 16:1 | Palmitoleic (%) | 10.1 | 1.7 | 3.5 | 18:1 | Oleic (%) | 24.5 | 26.3 | 33.6 | Polyunsaturated | | | | | 18:2 | Linoleic (%) | 3.1 | 2.9 | 6.4 | 18:3 | Linolenic (%) | 1.4 | 1.1 | 1.7 | Unsaturated/saturated | | 0.7 | 0.47 | 0.82 | Short chain (C4–C14) | | 14.6 | 25.2 | 19.8 | Long chain (C16–C20) | | 84.5 | 72.18 | 80.2 |
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-Agamy [10], -Agamy [20], and et al. [22].
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