Physicochemical and microbiological quality of one humped camel (Camelus dromedarius) milk: A Review

Mulugojjam Adugna, Aleme Asresie


The objective of this paper is to review researches that conducted on physicochemical and microbiological quality of camel milk. Milk is complex biological fluid secreted by mammals for the nourishment and to provide immunological protection for their young. Milk is considered a complete food because it contains proteins, fat, carbohydrates, minerals, vitamins and water. Camel milk is main food especially for those who live in arid zones and also it can be produced in large amount in dry area than other livestock. Even if there are many factors that can affect milk composition including breed variation (within a species, herd to herd), management, feed considerations, seasonal variation, geographic variations and stage of lactation. Camel milk is highly nutritious. The quality of milk can be affected due to physical, chemical and microbiological factors. Camel milk that handled with good hygiene has high antimicrobial effect and its chemical composition is better when compared with other livestock, besides to this in some countries societies use camel milk for therapeutic purpose.

Key words: Camel milk; physicochemical quality; microbiological quality


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ISSN (Paper)2224-3208 ISSN (Online)2225-093X

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