Abstract
Investigations were conducted on a lot of bubalines raised within a household system. The ratio between saturated and unsaturated fatty acids encountered in the bubaline milk is rather constan t. It can thus be asserted that apprehending the fatty acid c oncentration in bubaline milk and dairy products ma y confirm the authenticity and freshness of the dairy product s in question. The analysis on fatty acids consiste d in their extraction and processing through transesterificati on and gas-chromatographic (GS-MS) analysis. Therefore, the following stages were undergone: the extraction of total lipids, the obtainment of methylic esters in fatty acids, the separation and identification of methylic ester s in fatty acids through gaseous- phase chromatogra phy (GS). By means of the gas-chromatograph, we were able to identify the fatty acids with their corresponding s tandards, namely: capric acid, lauric acid, myristic acid, pa lmitic acid, palmitoleic acid, heptadecanoic acid, stearic acid, oleic acid, linoleic acid and arachidonic acid.
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