Bakry, Ibrahim A.Wei, WeiFarag, Mohamed A.Korma, Sameh A.Khalifa, IbrahimZiedan, NohaMahdi, Hanan K.Jin, JunWang, Xingguo2023-06-272023-06-272023-06-24Bakry, I. A., Wei, W., Farag, M A., Korma, S. A., Khalifa, I., Ziedan, N., Mahdi, H. K., Jin, J., & Wang, X. (2023). How does camel milk fat profile compare with that of human milk fat to serve as a substitute for human milk? International Dairy Journal, 146, article-number 105738. https://doi.org/10.1016/j.idairyj.2023.1057380958-694610.1016/j.idairyj.2023.105738http://hdl.handle.net/10034/627883Commercial milk is one of the most well-known substitutes for human milk. In view of this, we performed an in-depth examination of human milk compared with camel milk. Results showed that human milk and camel milk have the same levels of saturated fatty acids. Human milk contained a higher proportion of polyunsaturated fatty acids, while camel milk had a higher content of monounsaturated fatty acids. Using UPC2/Q-TOF-MS, 146 and 136 triacylglycerols were identified in human and camel milk, respectively. Compared with camel milk, human milk contains more triglycerides composed of polyunsaturated fatty acids. We identified five major types of phospholipids in human and camel milk, with camel milk showing higher total phospholipid content than human milk. In addition, camel milk contains more cholesterol and fat-soluble vitamins than human milk. This study can provide a theoretical basis for improving infant formulas.Licence for AM version of this article: This article is under embargo with an end date yet to be finalised.Embargo: ends 9999-12-31https://creativecommons.org/licenses/by-nc-nd/4.0/article1879-0143International Dairy Journal2023-06-27