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All issues Lait, 84 4 (2004) 399-416 Article references

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Cited article:

Crystallization mechanisms in camel milk cream during physical ripening: Effect of temperature and ripening duration

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Comparative characterisation of fat fractions extracted from Egyptian and Chinese camel milk

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A laboratory investigation of cow and camel whey proteins deposition under different heat treatments

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Fouling Behavior of Camel and Cow Milks Under Different Heat Treatments

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Thermal characteristics of freeze-dried camel milk and its major components

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Electrospray ionization tandem mass spectrometry analysis of triacylglycerols molecular species in camel milk (Camelus dromedarius)

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

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Anhydrous Goat's Milk Fat:  Thermal and Structural Behaviors Studied by Coupled Differential Scanning Calorimetry and X-ray Diffraction. 2. Influence of Cooling Rate

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Journal of Agricultural and Food Chemistry 55 (12) 4741 (2007)
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Contribution to the study of camel milk fat globule membrane

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International Journal of Food Sciences and Nutrition 57 (5-6) 382 (2006)
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Anhydrous Goat's Milk Fat: Thermal and Structural Behavior. 1. Crystalline Forms Obtained by Slow Cooling

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Journal of Agricultural and Food Chemistry 53 (26) 10018 (2005)
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Crystallisation and melting properties of dromedary milk fat globules studied by X‐ray diffraction and differential scanning calorimetry. Comparison with anhydrous dromedary milk fat

Christelle Lopez, Nadia Karray, Pierre Lesieur and Michel Ollivon
European Journal of Lipid Science and Technology 107 (9) 673 (2005)
https://doi.org/10.1002/ejlt.200501179