摘要：This study was conducted to evaluate the microbial load of raw and heat-treated camel milk using LTLT and HTST. Five batches of camel milk samples were examined. The samples were stored at refrigerator (8°C). The total bacterial count in the heat-treated milk ranged from 9.4×10 6 cfu/ml to 2.4×10 7 and 7.6×10 6 to 2.4×10 7 cfu/ml for LTLT and HTST, respectively, compared to raw milk samples (3.0 2 ×10 10 - 3.2×10 10 cfu/ml). The coliforms count ranged from 4.2×10 5 to 1.4×10 6 and 4.09×10 5 to 1.4×10 6 cfu/ml respectively, while the raw samples revealed 1.1×10 7 - 1.4×10 7 cfu/ml. The results showed low thermoduric bacterial count in the heat-treated milk (6.2×10 5 to 2.03×10 6 and 6.1×10 5 to 2.03×10 6 cfu/ml at LTLT and HTST, respectively) compared with raw milk samples (1.3×10 8 to 1.8×10 8 ). Also lower values were obtained for both yeast and mould and psychrotrophic bacterial counts in the heat treated milk than in the raw milk samples. Highly significant (P<0.001) differences were found in the microbial counts between raw and heat - treated milk during storage. Moreover, the shelf life of heat-treated camel milk was high compared with raw milk samples. It was concluded that heat treatment improves the microbial quality and extends the shelf life of camel milk.
关键词：heat treatment; camel milk; microbiological loads; acidity; shelf life
