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  • Title: The fatty acid composition of Iraqi ewe's, goat's and cow's milk fat.
    Author: Abo-Elnaga IG, el-Dahan AS, Ridha SH.
    Journal: Nahrung; 1985; 29(3):241-5. PubMed ID: 4000247.
    Abstract:
    The analysis of the fatty acid composition of 6 samples of the milk fat of each ewes and goats and of 3 samples of the milk fat of cows was accomplished using Hewlett-Packard gas-liquid chromatograph Model 5711 A, provided with an electronic integrator Model 3380. Separation of the methyl esters was performed on columns of 10% sailor on Chromosorb. Temperature programming between 100 degrees C and 180 degrees C was used. The milk fats were qualitatively similar but differed quantitatively. Both ewe's and goat's milk fat had a greater amount of short-chain fatty acids than cow's milk fat. Goat's milk fat contained a higher percentage of short-chain fatty acids compared to that of ewe's milk fat and of goat's milk fat reported in the literature.
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