MICROBIOLOGICAL CHARACTERISATION OF ONE HUMPED CAMEL MILK IN MOROCCO
Journal Year: 2003
Journal Month: December
Published On: 13-12-2018 06:54:00
Article DOI:

K. Khedid, M. Faid1 and M. Soulaimani
College of Sciences, Department of Biology, Université Ibn Toufail,
BP 133 Kénitra and P.O. Box 6202, Rabat Institute, Morocco
1Department of Food Engineering and Technology, PO Box 6202 Rabat-Institute, Morocco

ABSTRACT

In the present study fresh camel milk (Camelus dromadarius) were collected from camel farms in the region of Al-Kalaa Sraghna (Morocco). All samples were transported to the laboratory at 4°C and analysed on the same day for their microbiological characteristics which included: standard plate count (SPC), total and faecal coliforms, enterococci, staphylococci, lactic acid bacteria and yeasts. Results showed that the microbial profiles were relatively low for all the microorganisms studied. The average SPC was 5 x 104 cfu/ml, staphylococci numbers ranged from less than 1 cfu/ml to 5 x 103 cfu/ml. Enterococci reached an average of 20 cfu/ml. Coliforms were the most abundant microorganisms in camel milk and ranged from less than 1 cfu/ml to 8 x 104 cfu/ml. 33.33 % of staphylococci isolated were coagulase positive and among the isolates collected from all samples no E.coli was detected. Lactic acid bacteria counts in the samples showed an average of 104 cfu/ml while yeasts ranged from less than 1 cfu/ml to 9 x 104 cfu/ml.
Key words: Camel milk, hygiene, microbiology, quality, safety


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