Quality Assessment of Physicochemical Properties and Microbial Safety of Market Raw Camel Milk Sold in Aswan Governorate, Egypt | ||||
| Egyptian Journal of Veterinary Sciences | ||||
| Articles in Press, Corrected Proof, Available Online from 24 February 2025 PDF (1.03 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejvs.2025.335403.2497 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Reem Fouad Abdel-Wahab  1; Mohammed Karmy Hussein2; Marwa Ibrahim Khalifa3; Asem Mohammed Zakaria3
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| 1Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Aswan University, Aswan, Egypt | ||||
| 2Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Aswan University,Aswan, Egypt | ||||
| 3Department of Food Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Aswan University, Aswan, Egypt | ||||
| Abstract | ||||
| The current study was carried out to investigate the quality and safety of market raw camel milk sold in Aswan Governorate. One hundred raw camel milk samples were collected from various markets and dairy shops and samples were examined for physicochemical properties and microbial quality. The results demonstrated that the mean of pH, density, freezing point, fat, total solids, protein, lactose, minerals, SNF and moisture were 5.80, 1.028 g/cm3, -0.433 ºc, 2.07 %, 9.73 %, 3.63 %, 3.60 %, 0.60 %, 7.65 % and 90.27 % respectively. The results of microbiological analysis showed that the average counts (Log cfu/ml) of total bacteria, total coliform, staphylococcus, yeast, and mold were 4.39 ± 0.19, 1.41 ± 0.18, 1.95 ± 0.16, 1.18 ± 0.14 and1.07 ± 0.08, respectively. The results suggest that the microbial quality of camel milk marketed in Aswan is substandard. Therefore, great attention should be paid to the camel milk production sector by increasing awareness of workers and traders about sanitary practices during milk production, handling, and marketing to improve the quality and safety with a recommendation of milk pasteurization before consumption. | ||||
| Keywords | ||||
| Camel milk; Quality assessment; Physicochemical properties; Microbial Safety | ||||
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