Xiii. the Component Fatty Acids and Glycerides of the Milk-fat

THE component fatty acids and glycerides of the milk-fat of the camel have been studied in detail, in order to compare them with those of the milk-fats of the cow [Hilditch et al., 1929; 1930; 1931], buffalo [Bhattacharya and Hilditch, 1931], sheep and goat [Dhingra, 1933]. In north-western parts of India milk from camels is utilised as an article of diet by some tribes, but the fat is rarely extracted from the milk and used as a substitute for "ghee" (camel milk-fat is not included in the term "ghee" as defined in the Bombay "Adulteration of Ghee " Act). The milk-fat used in the present investigation was prepared by churning fresh milk from the animals, and after separating water and caseinogen from the butter, the fat was stored in vacuo in sealed amber glass bottles. The milk-fat was obtained in the month of March 1933, when the temperature range was 50°800 F., from Gujranwala (Panjab) camels, which had been fed partly on green grass but mainly on the tree leaves of Zizyphus jujuba, Acacia speciosa and Acacia Arabica. The yield of the fat from different samples of the milk varied from 2*0 to 2*5 %. The general characteristics of the milk-fat are given in Table I.