Effect of pasteurization on some chemical and bacteriological parameters on camel milk

ABSTRACT

Fifty raw camel milk samples were randomly collected from different retail shops from Cairo and Giza Governorates and submitted to bacteriological and chemical evaluation. Results revealed that the mean values of mesophilic bacteria, Psychrotrophic bacteria, Coliforms, Staphylococcus aureus and Yeast and mould count were 8.1xl0[5], 3.5xl0[4], 2.4xl0[2], 3.2xl0[3] and 4.2x10[5], respectively. Forty percentages of the examined samples were positive for coagulase positive Staphylococcus aureus. Salmonellae, E. coli and Yersinia enterocolitica could not detected in all examined camel milk samples. The mean values of pH, protein and fat percent were 6.6, 2.96% and 3.5%, respectively. Camel milk samples were pasteurized by procedures specific for bovine milk at 63°C for 30 minutes. Results indicated that pasteurization of milk samples at temperature of 63°C was effective on the microbial load of the examined milk samples. The spoilage of pasteurized milk samples began after day 6 of cold storage at 5°C. The mean pH value, protein contents and fat percent were 6.6, 2.96% and 3.5%, respectively. Results indicated the potential health hazard risk of consumption of raw camel milk under the present production procedure. The public health importance of the isolated organisms as well as control measures and treatment for improving of camel milk quality were discussed