open access

Submitted: 2026-02-17
Nutrition and Food Technology
Published: 2026-03-16

Enhancing the fatty acid profile of camel milk dairy products through the incorporation of different carob forms

Livestock and Wild Life Laboratory, Arid Regions Institute, University of Gabes, Medenine, Tunisia
Livestock and Wild Life Laboratory, Arid Regions Institute, University of Gabes, Medenine, Tunisia
Livestock and Wild Life Laboratory, Arid Regions Institute, University of Gabes, Medenine, Tunisia
Central Laboratory, Arid Regions Institute, University of Gabes, Medenine, Tunisia
Livestock and Wild Life Laboratory, Arid Regions Institute, University of Gabes, Medenine, Tunisia
Livestock and Wild Life Laboratory, Arid Regions Institute, University of Gabes, Medenine, Tunisia

Abstract

This study investigated the effect of incorporating different carob forms on the fatty acid profile of camel milk dairy products. Camel milk yogurts were fortified with carob syrup or carob powder, while camel milk cheese was coagulated using unripe (green) carob extract. Fatty acid profiles of the fortified products were compared with their respective controls. Lipids were extracted, converted to fatty acid methyl esters, and analyzed by GC–MS. In all products, saturated fatty acids (SFA) were predominant, followed by monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). Carob incorporation induced a significant reduction in total SFA, mainly palmitic (C16:0) and stearic (C18:0) acids, accompanied by a significant increase in MUFA, particularly oleic acid (C18:1 cis-9), in both yogurts and cheese. PUFA levels remained stable across treatments. The magnitude of these changes depended on the form of carob and the processing technology, with carob syrup exerting the strongest effect in yogurts and unripe carob extract influencing cheese lipid composition through coagulation. Overall, carob-derived ingredients improved the nutritional lipid quality of camel milk dairy products by favorably modulating the SFA–MUFA balance without altering essential fatty acids.

Keywords: Camel milk, Carob, Yogurt, Cheese, Fatty acid profile, Nutritional quality, Functional dairy products