Microbiological and chemical evaluation of she milk camel’s in village of Sharkia Governorate

Abstract EN

Chemical and bacteriological evaluation of 75 raw she camel’s milk samples collected from different village of Sharkia Governorate over 4 months period, were assessed.

The mean values of the pH, fat, solid non-fat, protein, ash, total solids, titratable acidity and lactose were 5.43±0.03, 0.15±0.003, 3.33±0.23, 3.00±0.04, 3.33±0.28, 0.81±0.08, 12.75±0.47 and 10.33±0.63 respectively.

Microbiological analysis of she camel’s milk revealed that the average aerobic plate count, Enterococcus Escherichia coli and Enterococcus faecalis, Ent.

faceiumyeast and mould count were 4.4x104, 1x103, 6.6x102, 0.7x10, 2x102 and 50 respectively.

Because most of the she camel’s milk is consumed fresh or when just had been soured, it was refrigerated at 4°C to detect the time of standing until it had a very unpleasant smell and become unacceptable, she camel milk was acceptable for up to 16 days.

this explains the necessity to immediately freeze milk if it needs to be kept for a few days.

the variation in the chemical composition, as well as, the public health hazard of isolated organisms were discussed.