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

-Agamy [10], -Agamy [20], and et al. [22].