الخلاصة:
Camel is the most dairy species adapted to arid’s areas. Raw camel milk, having
nutritional, therapeutic properties, rich in salts, enzymes, inhibiting lactic flora growth,
where it’s weak coagulation and transformation capacities. Research related on
thermophilic lactic flora isolated from camel milk, reported some particular characters
as: resistance to high salts concentrations and some bacteriocinogénic properties. This
was attribute to the camel preferred halophyte vegetation, rich in salt tolerant plants.
In Algeria, camel population is spread across 17 provinces, with 75% of camel herd in
08 desert provinces (Ouargla, Ghardaia, El-Oued, Tamanrasset, Illizi, Adrar, Tindouf
and Bechar) and 25% in 09 steppe provinces (Biskra, Tebessa, Khenchela, Batna,
Djelfa, El-Bayad, Naama, Laghouat and M'sila). The study aimed to explore the
physicochemical parameters (pH, titratable acidity, lactic acid, density and viscosity)
during milking collection, transport and storage, to assess their impact on the indigenous
thermophilic lactic flora evolution. Results show that pH ranged between: 04,79 and
05,04. Titratable acidity between: 65.7 °D and 78.3 °D. Density was between 01,014
and 0,992, viscosity between: 01,67 and 02,06. Indigenous lactic flora enumeration in
colony forming unit/milliliter on M17 medium at 30°C (3.14x105 Wr1- 07.2x105Wr1).
At 37°C (1,47x106Wr1- 3,11x106Ms1). At 44°C (5,6x104 Bs1-9,01x104Wr1).
Lactobacilli flora enumeration on MRS medium ranged from: (1,65x 106Bs1-
5,11x106Ms1) At 30°C. (0,57x 106 Ms1- 1,45 x106 Bs2) At 37°C. (00Wr1- 6,11x104
Ms2) At 44°C. For all samples, Streptococques thermophiles species, were dominant.
Freezing, remains the ideal method for the preservation of raw camel milk, which is
accessible only in arid area of it’s production.
