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A physico-chemical analysis followed by a characterization of fatty acids of five batches of milk collected in the region of Medjez el Beb (North West) were carried out after checking the acceptance criteria in terms of temperature, pH and density. The study of indices relating to the fat reveals the poverty of the various milks in total lipids on the one hand and their relative stability as confirmed by the values of the diode index, peroxide index and acid index on the other hand. Such a relative stability would be the immediate consequence of a profile in fatty acids with saturated dominance. In this context, the chromatographic analyses showed that palmitic, myristic and stearic acids are the main saturated fatty acids which represent approximately 2/3 of the total fatty acids identified. The unsaturated fraction is represented essentially by oleic, myristoleic and linoleic acid. The presence of conjugated linoleic acid isomers, especially rumenic acid, was also confirmed in cream and skim milk, reflecting their nutritional and functional potential.
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