Abstract:

In this study, fatty acids content and volatile aroma components of bovine and camel milk were determined and compared with each other. While C4 and C6 of short-chain fatty acids could not be determined in camel milk, they were detected in bovine milk at a rate of 1.66% and 1.69%, respectively. Long chain fatty acids C14, C16, C18 were found to be higher in camel milk. While the palmitic acid (C16) contents of the milk samples were similar, the palmitoleic acid (C16:1) contents were determined as 1.30% in bovine milk and 9.82% in camel milk. Since the amount of short-chain fatty acids is lower in camel milk, the ratio of saturated fatty acids was lower than that of bovine milk (p˂0.05). Bovine milk and camel milk were similar in terms of unsaturated fatty acids, while the ratio of monounsaturated fatty acids was higher in camel milk (39.07%), while the amount of polyunsaturated fatty acids was higher in bovine milk (6.61%). In both milk groups, the dominant flavor component is oximen. The amount of oximene in camel milk is 28.37 µg/g. There is a significant difference between bovine milk and camel milk in terms of fatty acids (p<0.05). It was observed that camel milk contains higher amount of fatty acids than bovine milk (p<0.05). However, hydrocarbon group volatile components were not found in camel milk.

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