This study focused on the analysis of twenty-four samples of camel raw milk commercialized at the market of Bechar city. Sample analysis of raw milk was performed by measuring of some physicochemical parameters which the average results obtained have a slightly acidic pH (5.67), high titratable acidity (4.49g/l). Density, total dry extract and fat content were low (1.0268; 89g/l and 29.87g/l respectively), a lactose content of (28.18 g/l). The microbiological examination has several microbial quality attributes such as total bacteria, thermo tolerant coliforms, fecal Streptococci, Sulphite-reducing clostridia and fungal flora with average obtained 3.1 x 10 7 cfu/ml, 4.9 x 10 4 cfu/ml, 1.16 x 10 germ/ml, less than 5 spore/20ml and 2.36 x 10 3 uf/ml respectively. In addition, the analysis revealed the presence of coagulase positive Staphylococci for two samples, however, all samples are free of Salmonella sp. and Shigella sp. 58% of the samples were of satisfactory quality, 8.33% are acceptable and 33.33% are unacceptable.

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This study is a contribution to the adaptation of a quality control system of food products namely HACCP plan (Hazard Analysis Critical Control Point) to hazards microbiological control of pasteurized milk and acidified milk manufacturing, following an investigation to establish a HACCP plan with the determination of critical control points (CCP). Microbiological control of contaminant germs has been performed in duplicate test for pasteurized milk; acidified milk; milk powder and ferment that was used to prepare acidified milk; and finally rinse water and consumption water. Analyzed microbiological parameters of pasteurized milk and rinse water showed that pasteurization process, quality of cleaning and disinfecting operation was effective. However, the quality of ferment and then acidified milk product were unsatisfactory. These results were attributed to indirect inoculation operation after preparing the ferment due not only to a lack of hygiene, but also to the defailance of cleaning and disinfecting operation of the fermentation tank. A HACCP plan gathered the key information of the study which revealed seven critical points at different stages of the manufacturing process which need to be controlled through preventive and corrective measures that the industry must undertake to prevent the frequency of microbiological hazard occurrence, probably at the origin of consumers" food borne-infection.