Biochemical, Physico-Chemical and Microbiological Properties of Camel Raw Milk Marketed in Bechar city (South-West Algeria): Hygienic and Safe Consumers Approach

Abstract

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.

Compositional aspects and bacteriological quality of camel milk from Tunisian oasis

“…Total and fecal coliforms counts were 5.16 and 3.44 log 10 CFU/mL, respectively. Our ndings were closer to those advanced in literature by Wasie et al (2015) and lower than the values of Benkerroun et al (2003), Benyagoub and Ayat (2015), and Ismaili et al (2019).…”

“…Streptococcus, S. aureus, and E. coli were prevalent in milk, and their incidences were 0.75, 0.53, and 0.93% from the 49 studied samples. The results of overall averages of the three pathogens mentioned above are in agreement with the ndings of Benyagoub and Ayat (2015) and Abera et al (2016). Two primary sources caused Streptococcus, Staphylococcus, and E. coli in milk; the rst one is the lack of proper hygienic measures and inappropriate manipulation during milking, whereas the second one is mastitis affecting animals (Benmeziane-Derradji, 2021).…”

“…The conducted study showed a complete absence of the two dangerous pathogens Salmonella and Sulphite-reducing clostridium, in all examined samples of camel's milk, suggesting that both pathogens are uncommon in camel milk in the sampled herds. Elhaj et al (2014) and Benyagoub and Ayat (2015) advanced a similar nding for the absence of Salmonella and Sulphite-reducing clostridium in Sudan and Algeria, respectively in the camel population.…”

Monitoring Some Physicochemical and Bacteriological Parameters and Sensory Analysis of Juniperus phoenicea L. Leaves-supplemented Goat Milk: A South-western Algerian Traditional Flavored and Fermented Product

“…The composition and nutritional value that allow milk among the most consumed products worldwide makes it a favorable environment for the multiplication of Monitoring Some Physicochemical and Bacteriological Parameters and Sensory Analysis of Juniperus phoenicea L Leaves... microorganisms (Guigma, 2013;Benyagoub and Ayat, 2015). In this context, a very interesting traditional practice is carried by southwestern Algeria's inhabitants.…”

Recent Advances in Camel Milk Processing

“…Sela et al [ 71 ] previously reported that camel milk could contain E. coli if elementary rules of hygiene were not applied. Camel milk could also contain other pathogenic strains such as Streptococcus or Staphylococcus species [ 94 ]. According to the latest study in Algeria, 58% of commercialized samples of raw camel milk were of satisfactory quality, 8.33% were acceptable, and 33.3% were unacceptable.…”