La matière grasse du lait de dromadaire : composition, microstructure et polymorphisme. Une revue. - (:unkn) unknown (My University)
In camel milk, fat, that represents about 3.6 percent of the composition, is dispersed in the form of globules, enveloped in a membrane, derived from the secreting cell and constituted by phospholipid-protein complexes.This review examines the present state of knowledge of the dromedary milk fat. The topics dealt with are: composition (fatty acids and triacylglycerols), microstructure, fat globule size distribution and polymorphism (thermal and structural properties).
In camel milk, fat, that represents about 3.6 percent of the composition, is dispersed in the form of globules, enveloped in a membrane, derived from the secreting cell and constituted by phospholipid-protein complexes.This review examines the present state of knowledge of the dromedary milk fat. The topics dealt with are: composition (fatty acids and triacylglycerols), microstructure, fat globule size distribution and polymorphism (thermal and structural properties).
Keywords: Grasa; LECHE DE CAMELLO