Composition and microbial quality of raw camel milk produced in Morocco

Abstract

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.