EFFECT OF FERMENTATION BY SELECTED LACTIC ACID BACTERIAON THE FATTY ACIDS OF CAMEL MILK FAT

The objectives of this research were to determine the fatty acids composition of pasteurized camel milk and to study the effect of fermentation by lactic acid strains of Lactobacillus acidophilus and mixed yogurt starter cultures (Streptococcus thermophilus &Lactobacillus bulgaricus (ratio of 1:1) on the fatty acids profile of pasteurized camel milk. Fresh pasteurized camel milk was inoculated with 5% of Lactobacillus acidophilus and mixed yogurt starter cultures (Streptococcus thermophilus &Lactobacillus bulgaricus (1:1) and incubated at 43?C in a circulating water bath for 6 hours. The major fatty acids of pasteurized camel milk were palmitic (26.5%) and oleic (24.2%) acids followed by stearic (12.2%), myristic (10.2%) and palmitoleic (9.98%). The short-chain fatty acids (C8?C10) were present in small amount. Fermentation process significantly increased the content of (saturated fatty acids) myristic acid, palmitic acid, and lauric acid, however, arachidic acid (C20) was significantly decreased. On the other hand, the mono-unsaturated fatty acid oleic (18:1) was increased but, the Palmitoleic (C16:1) was decreased significantly. The concentration of polyunsaturated fatty acids, linoleic (C18:2) and linoleic (C18:3) were increased in the fermented product compared to unfermented pasteurized milk. This study showed there are no significant differences (P>0.05) in the values of fatty acids composition among the two cultures used in the fermentation process