Comparison and characterisation of fat and protein composition for camel milk from eight Jordanian locations

Camel milk was collected from eight locations in Jordan followed by studying molecular characteristics and fatty acids contents. Lactoferrin content ranged between non-detectable amount (Al Hamra and Al Jweideh) and 0.43% of total protein (Al Hazeem). Serum albumin ranged between non-detectable amount (Al Hazeem) and 0.34% of total protein (Wadi Araba). Lactophorin variants A and B were in non-detectable amount in milk collected from Al Khalidyah and Al Hazeem, whereas the highest content of lactophorin was in milk collected from Al Qatrana. Saturated fatty acids content ranged between 50.15% (Al Umari) and 64.12% (Al Qatrana) of total fatty acids. Unsaturated fatty acids content ranged between 35.89% (Al Qatrana) and 49.85% (Al Umari) of total fatty acids. unsaturated fatty acids (C 18:1–C 18:3) varied significantly and ranged between 17.13% (Al Qatrana) and 38.85% (Al Umari) of total fatty acids.