Аннотация:ABSTRACT Structural and physicochemical characteristics of dromedary milk fat were investigated and compared with those of cow's milk fat. The fatty acid composition of dromedary milk fat showed the presence of very small amounts of short‐chain fatty acids (C4–C12) and a higher content of 16:1 and 18:0. The microscopic study showed a discontinuous phase of globules with a smaller size but presenting a relatively thicker membrane layer. The rheological and the melting studies showed that dromedary milk fat on the one hand had a relatively higher fusion point, a higher fusion enthalpy and a higher apparent viscosity and on the other hand a relatively lower value of storage modulus (G'). These various characteristics correlated with the results obtained by microscopy and chromatography.
