Composition and microbial quality of raw camel milk produced in Morocco

• Main Authors: Maha Alaoui Ismaili, Bouchta Saidi, Mohamed Zahar, Abed Hamama, Raghia Ezzaier
• Format: Article
• Language: English
• Published: Elsevier 2019-01-01
• Series: Journal of the Saudi Society of Agricultural Sciences
• Online Access: http://www.sciencedirect.com/science/article/pii/S1658077X16301886

The study was carried out to assess the chemical composition and microbial quality of raw camel milk produced in southern Morocco. Thirty-one raw camel milk samples of morning hand milking from eight camel herds located in the four different areas of the region over four period of the year (Summer: June, July 2013, Winter: December and February 2014) were collected at their arrival at a processing plant. Average results of physicochemical analysis were pH = 6.47; density = 1.026; titrable acidity = 0.19% w/v, 2.72% w/v, fat; 2.55% w/v crude proteins; 0.87% w/v ash and 0.18% w/v chlorides as NaCl. The period of the year had a significant effect (p < 0.05) on fat, proteins and lactose milk contents; summer camel milk presented the lowest total solid contents. Microbial analysis of raw camel milk showed high contamination levels with total aerobic flora ranging from 5.6 · 103 to 1.8 · 109 cfu mL−1, total coliforms and fecal coliforms with average counts of 1.82 · 107 and 3.25 · 106 cfu mL−1, respectively. Yeasts and molds were found at averages levels of 3.13 · 106 and 1.60 · 105 cfu mL−1, respectively. Lactic acid bacteria were also found in large numbers in raw camel milk: 4.25 · 107, 4.45 · 107 and 3.55 · 107 cfu mL−1 as average for Lactococci, Leuconostocs and Lactobacilli, respectively. Salmonella sp. and Staphylococcus aureus were detected, respectively, in 13% and 30% of raw camel samples. These results indicated clearly a lack of hygienic conditions in the production, milking and transportation of the raw camel milk. Keywords: Camel milk, Chemical composition, Microbiological analysis, Salmonella, Lactic acid bacteria