Raw Camel Milk Research Articles

Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization of Weissella cibaria and Lactiplantibacillus plantarum for the Formulation of Quinoa-Based Beverage.

The food industry constantly seeks new starter cultures with superior characteristics to enhance the sensory and overall quality of final products. Starting from a collection of Algerian dairy (goat and camel) lactic acid bacteria, this work focused on the exploration of the technological and probiotic potential of Weissella cibaria (VR81 and LVT1) and Lactiplantibacillus plantarum R12 strains isolated from raw camel milk and fermented milk, respectively. These bioactive strains were selected for their high performance among ten other LAB strains and were used as starter cultures to develop a novel and nutritionally enhanced dairy-like plant-based yogurt using quinoa (Chenopodium quinoa Willd) as a raw matrix. The strains were evaluated for their antagonistic effects against Listeria innocua, Listeria ivanovii, Staphylococcus aureus, Escherichia coli, Salmonella enterica, and Pseudomonas aeruginosa, resilience to acidic and osmotic challenges, and tolerance to gastrointestinal mimicking conditions (i.e., pepsin and bile salt). Their aggregation and adhesion profiles were also analyzed. Furthermore, L. plantarum and W. cibaria were tested in single and co-culture for the fermentation and biocontrol of quinoa. The strains exhibited probiotic properties, including a high potential for biocontrol applications, specifically against L. innocua and P. aeruginosa (20 mm diameter zone with the neutralized cell-free supernatant), which disappeared after protease treatment, suggesting that bioactive peptides might be responsible for the observed antimicrobial effect. Additionally, they demonstrated resilience to acidic (pH 2) and osmotic challenges (1M sucrose), tolerance to gastro-intestinal conditions, as well as good aggregation and adhesion profile. Furthermore, the strains were able to produce metabolites of interest, such as exopolysaccharide (yielding up to 4.7 mg/mL) and riboflavin, reaching considerable production levels of 2.5 mg/L upon roseoflavin selection. The application of W. cibaria and L. plantarum as primary starters (both in single and co-culture) for fermenting quinoa resulted in effective acidification of the matrix (ΔpH of 2.03 units) and high-quality beverage production. in vivo challenge tests against L. innocua showed the complete inhibition of this pathogen when L. plantarum was included in the starter, either alone or in combination with W. cibaria. Both species also inhibited Staphylococcus and filamentous fungi. Moreover, the co-culture of mutant strains of L. plantarum R12d and W. cibaria VR81d produced riboflavin levels of 175.41 µg/100 g in fermented quinoa, underscoring their potential as starters for the fermentation, biopreservation, and biofortification of quinoa while also displaying promising probiotic characteristics.

The Prevalence of Brucella Spp. in Dairy Products in Iran: A Systematic Review and Meta-Analysis.

Brucellosis, a significant zoonotic disease, threatens food safety substantially, particularly in developing nations such as the Middle East. This study aimed to comprehensively assess the prevalence of Brucella spp. in Iranian milk and dairy products through a systematic review and meta-analysis. A thorough search of international and domestic databases from January 2008 to October 2023 identified 38 relevant studies encompassing 11,130 samples for meta-analysis. The overall prevalence of Brucella spp. in Iranian dairy products was 22% (95% CI: 16-28%). The highest and lowest overall prevalence of Brucella spp. in milk were found in raw goat milk 27% (95% CI: 11-42%) and raw camel milk 15% (95% CI: -0.42 to 72%), respectively. The overall prevalence of traditional cheese, ice cream, and cream is estimated to be 9% (95% CI: -16 to 35%), 2% (95% CI: -2.78 to 2.82%), and 9% (95% CI: -0.94 to 1.12%). Geographical disparities were evident, with Zanjan province reporting the highest contamination rate, 53%, while Razavi Khorasan province had the lowest, 1%. However, the prevalence of Brucella spp. in Iranian dairy products has fluctuated over time, with a significant association between the study year and sample size. Comprehensive planning, robust policy implementation, and rigorous monitoring are imperative to mitigate and ultimately eliminate Brucella contamination in dairy products effectively. Further research is essential to refine prevalence estimates and develop targeted prevention strategies to safeguard public health.

Comparative analysis of nutritional quality and microbial contamination in camel milk: Evaluating safety and public health risks between camel milk obtained from street vendors and farms in Saudi Arabia.

To evaluate the nutritional quality and microbial contamination of raw camel milk sourced from street vendors and compare it with milk obtained from farms, with a particular emphasis on pathogenic organisms. Twenty samples were systematically collected from street vendors and farms between July 2022 and February 2023 and analyzed at King Fahad Medical Research Centre and the Pharmacy College, King Abdulaziz University, Jeddah, Saudi Arabia. The microbial analysis employed culture-dependent techniques for colony-forming unit analysis and isolation of microbial colonies from milk samples. Microbial identification utilized advanced methods, including VITEK-MS equipment and the MALDI-TOF technique. The chemical composition was analysed through enzyme-linked immunosorbent assays. The findings revealed significant differences in microbial loads, with milk sourced from street vendors exhibiting considerably higher microbial counts than farm-sourced milk, including pathogenic species like Staphylococcus aureus and Escherichia coli. The results indicated that camel milk from street vendors possessed a higher level of microbial contamination, suggesting potential health risks associated with its purchase and consumption from these sources. This study highlights the urgent need for stringent food safety practices in handling, selling, and distributing camel milk to reduce microbial risks to safe levels, thereby mitigating potential health hazards.

Volatile organic compounds of camel milk and shubat across Kazakhstan's regions, seasons, and breeds

Despite extensive research in recent years on camel milk composition and health benefits, limited scientific data exists on the volatile organic compound profiles of camel milk and its fermented product, shubat. This study analyzed volatile organic compounds (VOCs) in raw camel milk and shubat from six Kazakh farms across all seasons. We found that camel milk displayed higher concentrations of aldehydes, ketones, and alcohols with the main two compounds in milk being acetone and (2-Aziridinylethyl) amine. Conversely, the majority of volatile organic compounds in shubat samples belonged to esters, but the predominant compounds by concentration were ethanol, dimethylamine, propanoic acid, and octanoic acid. Seasonality emerged as the primary driver of variation in milk, with heptanal being the most discriminative compound. Fermented milk showcased regional diversity likely driven by distinct microbial communities. Findings demonstrate the dynamic nature of camel milk's aromatic properties, which are influenced by multiple factors that contribute to its distinctive sensory characteristics.

Impact of Storage Conditions on the Quality of Raw Camel Milk

Impact of Storage Conditions on the Quality of Raw Camel Milk

A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints.

Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practiced the self-consumption of raw and fermented camel milk. A better understanding of the techno-functional properties of camel milk is required for product improvement to address market and customer needs. Despite the superior nutraceutical and health promoting potential, limited camel dairy products are available compared to other bovines. It is a challenging impetus for the dairy industry to provide diversified camel dairy products to consumers with superior nutritional and functional qualities. The physicochemical behavior and characteristics of camel milk is different than the bovine milk, which poses processing and technological challenges. Traditionally camel milk is only processed into various fermented and non-fermented products; however, the production of commercially important dairy products (cheese, butter, yogurt, and milk powder) from camel milk still needs to be processed successfully. Therefore, the industrial processing and transformation of camel milk into various products, including fermented dairy products, pasteurized milk, milk powder, cheese, and other products, require the development of new technologies based on applied research. This review highlights camel milk's processing constraints and techno-functional properties while presenting the challenges associated with processing the milk into various dairy products. Future research directions to improve product quality have also been discussed.

Isolation of Staphylococcus Aureus from Camel Milk, the impact on Value Chain and its Antimicrobial Susceptibility Condition in Babile District, Eastern Hararghe, Ethiopia

A cross-sectional study was conducted from November 2021 to June 2022 in the Babile, Eastern Hararghe, Ethiopia, to isolate Staphylococcus aureus along the Camel milk value chain and determine its susceptibility to different market-available antimicrobials. From a total of 223 samples examined, 18.4% (41) were positive for S. aureus. There was a statistically significant difference (P = 0.001) in the isolation of S. aureus from milk udders at the producer and milk from containers at collectors and retailers. The isolates were highly susceptible to ciprofloxacin (100%) followed by gentamycin (92.7%), erythromycin (92.7%), kanamycin (90.2%), cefoxitin (68.3%), amikacin (65.9%). However, they were highly resistant to penicillin G (100%) followed by Ampicillin (85%), tetracycline (68.3%) Streptomycin (51.2%), and oxacillin (51.2%). An attempt was made to determine the milk handling practices and consumption behavior of actors in the milk value chain by using a field survey that included milk producers, sellers, and consumers. It revealed poor milk handling practices, raw camel milk consumption, and inadequate knowledge of milk-borne diseases. In general, the study has revealed a high possibility of public health risk posed by S. aureus in the Eastern Hararghe Zone. Public awareness about good milk handling practices, pasteurization or boiling milk before consumption, rational use of drugs, and periodic assessment of the antimicrobial sensitivity of drugs before use is strongly recommended.

Molecular diagnosis for camel raw milk microbiota.

The existence of diverse microbes in unprocessed camel milk poses a significant threat to the well-being of a large population, especially infants and toddlers. The objective of this study was to ascertain the existence of microorganisms in unprocessed raw camel milk by employing a molecular-based technique in combination with a histological examination of bacteria. The identification of microbial species was achieved by employing PCR amplification and sequencing of 16s rRNA gene fragments. Various micorganisms found includes the probiotic Lactobacillus species, Staphylococcus succinic, Macrococcus casealyticus, Bacillus cohnii, and Salinicoccus kunmingensis. To prevent microbial contamination in raw milk, it is necessary to adequately heat or pasteurise the milk and to wash and sterilise the udder before milking the camel. This is because raw milk contains microbes that cause multiple diseases. Moreover, in the current era of the COVID-19 pandemics, ensuring proper sanitary conditions in milk and its derivatives might potentially mitigate the transmission of various diseases among consumers shortly. Keywords: camel, microbiota, 16s rRNA gene, PCR.

Camel Milk Resistome in Kuwait: Genotypic and Phenotypic Characterization.

Antimicrobial resistance (AMR) is one of the major global health and economic threats. There is growing concern about the emergence of AMR in food and the possibility of transmission of microorganisms possessing antibiotic resistance genes (ARGs) to the human gut microbiome. Shotgun sequencing and in vitro antimicrobial susceptibility testing were used in this study to provide a detailed characterization of the antibiotic resistance profile of bacteria and their ARGs in dromedary camel milk. Eight pooled camel milk samples, representative of multiple camels distributed in the Kuwait desert, were collected from retail stores and analyzed. The genotypic analysis showed the presence of ARGs that mediate resistance to 18 classes of antibiotics in camel milk, with the highest resistance to fluoroquinolones (12.48%) and disinfecting agents and antiseptics (9%). Furthermore, the results pointed out the possible transmission of the ARGs to other bacteria through mobile genetic elements. The in vitro antimicrobial susceptibility testing indicated that 80% of the isolates were resistant to different classes of antibiotics, with the highest resistance observed against three antibiotic classes: penicillin, tetracyclines, and carbapenems. Multidrug-resistant pathogens including Klebsiella pneumoniae, Escherichia coli, and Enterobacter hormaechei were also revealed. These findings emphasize the human health risks related to the handling and consumption of raw camel milk and highlight the necessity of improving the hygienic practices of farms and retail stores to control the prevalence of ARGs and their transmission.

Sinapic acid attenuates biofilm formation and virulence factor production in methicillin resistant Staphylococcus aureus (MRSA) isolated from raw camel milk: An in vitro and in silico approach

Camel milk is highly nutritious but contamination with biofilm forming methicillin resistant Staphylococcus aureus (MRSA) may pose a serious threat to human health and food safety. Therefore, sinapic acid (SA) was assessed for its in vitro antibiofilm and antivirulence potential against MRSA isolated from raw camel milk samples. SA reduced biofilm formation and production of key virulence functions (exopolysaccharide production, cell surface hydrophobicity and staphyloxanthin production) significantly. Pre-formed biofilms were also reduced by 38–55%. Enhanced reactive oxygen species (ROS) production in MRSA cells treated with SA could plausibly be responsible for cell death and reduced biofilm formation. In silico studies demonstrated that the overall binding energy for SA interaction with AgrA and SarA was −9.882 and −15.076 kcal mol−1, respectively. It is envisaged that SA could be exploited to mitigate biofilm formation in ensuring the safety and quality of food/dairy products and minimizing the risk of MRSA transmission through the food supply chain.

Toxic metal levels in raw camel milk sold in the northern Algerian Sahara

ABSTRACT The consumption of camel milk is gaining popularity in Algeria. This study aimed to determine the concentrations of Lead (Pb), Cadmium (Cd), Nickel (Ni) and Mercury (Hg) in camel milk sold in Southeast Algeria and assess the potential health risks associated with its consumption. 120 samples of camel milk were collected from 10 farms located near the roads in the south of Algeria. Metals were measured using an atomic absorption spectrophotometer with a graphite furnace and Target Hazard Quotients (THQs) were calculated. The mean concentrations were 0.026 ± 0.013 mg/kg, 0.001 ± 0.0002 mg/kg, 0.017 ± 0.002 mg/kg and 0.0005 ± 0.0002 mg/kg for Pb, Cd, Ni and Hg. The THQ was higher for children, suggesting health risks associated with consumption of camel milk for this age group (p < .001). The primary contribution of this study is the establishment of a database on toxic metal levels in camel milk, which can be valuable to manage possible risk associated with metals in milk.

Microbial diversity in camel milk from Xinjiang, China as revealed by metataxonomic analysis.

The quality of raw camel milk is affected by its bacterial composition and diversity. However, few studies have investigated the bacterial composition and diversity of raw camel milk. In this study, we obtained 20 samples of camel milk during spring and summer in Urumqi and Hami, Xinjiang, China. Single-molecule real-time sequencing technology was used to analyze the bacterial community composition. The results revealed that there were significant seasonal differences in the bacterial composition and diversity of camel milk. Overall, Epilithonimonas was the most abundant bacterial genus in our samples. Through the annotated genes inferred by PICRUSt2 were mapped against KEGG database. Non-parametric analysis of the bacterial community prediction function revealed a strong bacterial interdependence with metabolic pathways (81.83%). There were clear regional and seasonal differences in level 3 metabolic pathways such as fat, vitamins, and amino acids in camel milk. In addition, we identified lactic acid bacteria in camel milk with antibacterial and anti-tumor activities. Our findings revealed that camel milk from Xinjiang had serious risk of contamination by psychrophilic and pathogenic bacteria. Our research established a crucial theoretical foundation for ensuring the quality and safety of camel milk, thereby contributing significantly to the robust growth of China's camel milk industry.

Meta-analysis of the efficacy of camel milk consumption for improving autism symptoms in children in randomized clinical trials

Background: Camel milk has emerged as a potential complementary therapy for autism spectrum disorder (ASD). Aim: This study aimed to gather evidence from randomized controlled trials (RCTs) on the effectiveness of camel milk consumption in improving symptoms and associated measures in children with ASD. Methods: Comprehensive searches of multiple databases were conducted up to March 14, 2024, for RCTs that had evaluated whether camel milk consumption by children with ASD was more beneficial than the consumption of a control substance. Quality and bias analyses and meta-anlaysis data were synthesized and analyzed. Results: Of 136 records identified, 5 RCTs (n = 299 children) were selected. The mean difference in scores on the Childhood Autism Rating Scale (CARS) for the group given camel milk and the control groups was a mean deviation (MD) ‒0.75, 95% CI ‒1.97 to 0.47, p = .23. The mean difference in CARS scores in the subgroup analyses for raw camel milk was MD ‒0.95, 95% CI ‒2.33 to 0.44, p = .18 and boiled camel milk MD ‒0.50, 95% CI ‒1.93 to 0.93, p = .49. A qualitative synthesis found that raw camel milk intake led to improvements in various social behaviors in children with ASD. Camel milk consumption resulted in increased levels of anti-inflammatory, antioxidant, and immunomodulatory biomarkers, with some differences observed between patients given raw camel milk and boiled camel milk. Conclusion: Camel milk shows promise in improving social behaviors and certain biochemical markers in children with ASD, although the current meta-analysis did not document a significant statistical difference in CARS scores for the children studied. Future studies should focus on rigorous RCTs and larger sample sizes to substantiate these preliminary findings.

Beneficial probiotic bacteria prevalence in different lactating dromedary camel milk of Saudi Arabia

Dromedary camel or Arabian camel (Camelus dromedarius) has great economic importance due to its milk and byproducts. Its milk has high nutrition along with healthy bacteria such as Lactic acid bacteria helpful in the fermentation process. The aim was to compare the probiotic bacteria from one week of lactating camel milk vs one year lactating camel milk to differentiate the potential probiotics. This study analyzed the microbiomes of one year lactating raw camel milk M1, M2 (A) (n = 10) and one week of lactating camel milk M3, M4 (B) (n = 10) through metagenomic analysis of 16S rRNA. In total, 276 species were found in two groups (A and B) and they shared 55 genes. Group B showed a higher number of species (220) than group A (56). The statistical data on functional annotations such as Card, COG, NOG and Swiss-prot revealed at least one or more contributions from this study sample database. The phylum Proteobacteria contributed largely up to 75 % in group B. In contrast, Ascomycota and Verrucomicrobia existed in higher quantity in group A than in group B and Firmicutes were slightly higher in group A than in group B. Actinobacteria were higher in group B whereas Bacteroidetes dominated in group A than group B. The potential probiotic bacteria found in camel milk including Enterococcus faecalis, Enterococcus faecium, Propionibacterium, Streptococcus thermophilus, Solibacillus silvestris and Akkermansia muciniphila. Despite the probiotic bacteria some pathogenic microbes also resided in the studied samples, hence it is strongly recommended proper sterilization before consumption. This proposed research is to get an efficient microbial consortium of beneficial bacteria and their functional roles.

Determination of Aflatoxin M1 in raw cow milk, raw camel milk, and heat-processed milk in the North region of Iran

ABSTRACT In this study, 40 milk samples (10 raw cow milk, 10 camel milk, 10 pasteurised milk, and 10 ultra-high temperature milk) were randomly collected from Golestan Province (including two cities, Gorgan and Gonbad-e Kavus) from December 2021 to March 2022. Aflatoxin M1(AFM1) level was determined by the high-performance chromatography method. AFM1 was found in all samples. The mean concentration of AFM1 in raw cow milk, camel milk, pasteurised milk, and ultra-high temperature milk were 72.81 ± 2.18, 57.10 ± 1.86, 34.73 ± 1.34, and 49.36 ± 1.78 ng/kg, respectively. The highest level of AFM1 was found in raw cow milk (p < 0.05). According to the EU standard of AFM1 level, pasteurised milk is the safest type of milk in Golestan Province.

The Antibiotic Resistome and Its Association with Bacterial Communities in Raw Camel Milk from Altay Xinjiang.

Raw camel milk is generally contaminated with varied microbiota, including antibiotic-resistant bacteria (ARB), that can act as a potential pathway for the spread of antibiotic resistance genes (ARGs). In this study, high-throughput quantitative PCR and 16S rRNA gene-based Illumine sequencing data were used to establish a comprehensive understanding of the antibiotic resistome and its relationship with the bacterial community in Bactrian camel milk from Xinjiang. A total of 136 ARGs and up to 1.33 × 108 total ARG copies per gram were identified, which predominantly encode resistance to β-lactamas and multidrugs. The ARGs' profiles were mainly explained by interactions between the bacteria community and physicochemical indicators (77.9%). Network analysis suggested that most ARGs exhibited co-occurrence with Corynebacterium, Leuconostoc and MGEs. Overall, raw camel milk serves as a reservoir for ARGs, which may aggravate the spread of ARGs through vertical and horizontal gene transfer in the food chain.

Review on the Epidemiology and Public Health Importance of Camel Tuberculosis

Camel (Camelus dromedarius), Camels are an important livestock in Ethiopia and are raised in Somali, Afar, and Oromia (Kereyu, Borena, and Guji). They are used for various purposes such as transport, drafting power, ploughing land, festivals, and rivalry as in dashing. The pastoral community utilizes their products such as milk and meat. However, they are also, susceptible to various diseases which can affect their health. One of the major diseases that affect camels is tuberculosis. Camel tuberculosis is a persistent disease that is characterized by the improvement of granulomas inside the breathing tract and associated lymph nodes. The mycobacteria are discharged from those granulomas and might contaminate different prone animals Camel tuberculosis is a chronic disease that is characterized by the development of granulomas in the respiratory tract and related lymph nodes. The mycobacteria are discharged from these granulomas and can contaminate other susceptible animals. Camel tuberculosis is a chronic disease that affects the respiratory system and the lymph nodes of the infected animals. It can also pose a public health risk in areas where people consume raw camel milk or have close contact with camels. The disease is caused by different types of mycobacteria, such as Mycobacterium caprae, Mycobacterium tuberculosis, and Mycobacterium bovis. The diagnosis of camel tuberculosis can be based on clinical signs, history, tuberculin skin tests, post-mortem examinations, bacteriological and molecular methods. Public awareness and control measures are needed to reduce the transmission of the disease and its economic impact.

Characterizing camel milk constituents in the Sprague-Dawley rats' blood: A comparative profile with cow's milk attributes.

A comparative study of the hypoglycemic and hypotriglyceridemic effects of raw and pasteurized camel milk was conducted on the lipid profiles of six groups of male normal and diabetic Sprague-Dawley rats (age, 7-8 weeks, 5/group). The standard procedure to induce diabetes in rats was to administer a single intraperitoneal injection of streptozotocin (55 mg/kg, body weight). Rats with fasting blood glucose levels higher than 250 mg/dL were considered diabetics. Raw and pasteurized camel milk reduced blood glucose and triacylglycerol (TAG) levels in diabetic rats. Raw camel milk showed no significant effect on low-density blood and lipoprotein cholesterol in diabetic rats. Contrarily, pasteurized camel milk significantly increased high-density lipoprotein cholesterol in diabetic rats. Comparative analysis revealed camel milk with higher levels of lactose, vitamin C, and mono-unsaturated fatty acids (MUFA) and lower levels of fat, protein, ω6:ω3 PUFA (poly-unsaturated fatty acids), and index of atherogenicity than cow's milk. Experiments with cow's milk on rats were not carried out because of their characterized inexplicable traits. This novel study suggests that camel milk can be substituted for diabetic patients in place of cow's milk, assuring no side effects besides their effective hypoglycemic and hypotriglyceridemic qualities.

Assessment of aflatoxin M1 levels in raw camel milk, cow milk and powdered milk in Algeria

ABSTRACT The study provides current information on the level of Aflatoxin M1 (AFM1) in three kinds of milk. This is the first report on AFM1 contamination in raw camel milk in the studied area. Seven raw camel milk, 21 raw cow milk, and 13 powdered milk samples were analysed with a highly sensitive competitive enzyme-linked immunosorbent assay (ELISA) kit. The results indicated that 14.63% (6/41) of all the analysed samples were positive, with an average concentration of 17.92ng/L, and a range of 5.5–42.5ng/L. It was found that only one sample (4.76%) of cow’s milk was positive, but all camels’ milk samples (100%) were free from Aflatoxin M1. The highest incidence and concentration (38.46%) was found in powdered milk with an average concentration of 20.34 ng/L. No analysed sample exceeded the limit set by European regulations (50 ng/L). This means that the milk analysed does not represent a consumer health hazard owing to the low concentration of Aflatoxin M1, but continuous monitoring is still needed to protect public health.

Some Variation Factors of Freezing Point in Camel Milk.

The freezing point degree of milk (FPD) is a classical indicator of cow milk quality. In camel milk, few references are available in the literature regarding the main factors of variation. In the present paper, two methods of FPD determination were used: the Reference method (RM) (using Cryostar) and the Express method (EM), using a milk analyzer (Milkoscan-FT1). The RM was used to determine FPD in 680 bulk raw or pasteurized camel milk samples. Regarding EM, 736 individual milk samples, 1323 bulk samples, 635 samples of pasteurized milk and 812 samples of raw milk used for cheese making were available. The variability of FPD was investigated according to month, lactation stage, milk composition, milk production and microbiological status. Correlations between methods were explored. FPD was highly correlated with most of the milk components and tended to decrease in cases of high contamination by coliforms or high total flora count. However, the weak significant correlations between the two methods indicated the necessity to specifically calibrate an automatic milk analyzer for camel milk.