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We investigated the effect of untreated and biologically treated olive mill wastewater (OMW) spreading on the soil characteristics and the microbial communities. The water holding capacity, the salinity and the content of total organic carbon, humus, total nitrogen, phosphate and potassium increased when the spread amounts of the treated or untreated OMW increased. The OMW treated soil exhibited significantly higher respiration compared to the control soil. However, the C-CO2/C(tot) ratio decreased from 1.7 in the control soil to 0.5 in the soil amended with 100 m3 ha(-1) of untreated OMW. However, it slightly decreased to 1.15 in the soil amended with 400 m3 ha(-1) of treated OMW. The treated OMW increased the total mesophylic number while the number of fungi and nitrifiers decreased. Actinomycetes and spore-forming bacteria were neither sensitive to treated nor to untreated OMW. The total coliforms increased with higher doses of treated and untreated OMW. A toxic effect of the untreated OMW appeared from 100 m3 ha(-1). This toxicity was more significant with 200 m3 ha(-1), where microflora of total mesophilic, yeasts and moulds, actinomycetes, and nitrifiers were seriously inhibited except for total coliforms and spore-forming bacteria.

The ability of dromedary skim milk to form an acid curd during a lactic acid starter fermentation was investigated. The activity of the starter in dromedary milk was characterized by a longer lag phase ( approximately 5 vs. approximately 1 h) and by an earlier decline phase. This suggests the presence of inhibiting factors. The maximum buffering capacity of dromedary milk as well as its minimum apparent viscosity were obtained at lower pH values. Similarly, its elastic modulus appeared later (pH 5.7 vs. 6.3). Because these rheological and biochemical events took place at lower pH values, dromedary skim milk seems to present a higher physical stability toward the increase of acidity. Determination of the rheological and microscopic characteristics of the dromedary milk coagulum (pH 4.4) did not reveal curd formation but indicated a fragile and heterogeneous structure. This coagulum, which is very different from that of cows' milk, seems to be made up of dispersed casein flakes.

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