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

Cardak A., Yetismeyen A., Bruckner H.

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.58, no.3-4, pp.127-130, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 58 Issue: 3-4
  • Publication Date: 2003
  • Journal Name: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.127-130
  • Keywords: free fatty acids in milk (comparison of animal species), EXCHANGE RESIN, CHROMATOGRAPHY, CHEESE
  • Ankara University Affiliated: No

Abstract

In this study, free fatty acids (FFA) contents of camel, goat and cow milk were determined by using Gas Chromatography/Mass Spectrometry (GC/MS). Milk samples were extracted by diethyl ether/n-heptane mixture (1:1 v/v) after addition of ethanol and 2.5 M H2SO4. The FFA isolation was carried out with an aminopropyl column. The total FFA concentration of camel milk was 13.64 mumol/10 ml milk and goat and cow milk contained 13.53 and 22.56 mumol/10 ml milk FFA, respectively. It was found that camel and goat milk fat had FFA with C-4-C-20, while cow milk fat contained no FFA with C-18:2 and C-18:3. It was established that FFA contents (C-14) concentration in camel milk was approximately 2.8-fold and 1.9-fold higher than that of goat and cow milk, respectively.