**6. Microbiota of camel milk**

In light of the industrial interest generated in camel milk, its by-products and its medicinal features, the investigation of the safety and quality of camel milk became mandatory. In the past, the majority of the scientific studies focused on the anatomic characteristics, a physiological adaptation of camels to adverse climates, and the biomolecules present in camel milk [3]. However, information on the microbiology of camel milk is very limited. While many studies focused on the microbiology of cow, sheep, and goats milk, only a few studies have focused on camel milk despite

### *Composition and Properties of Camel Milk DOI: http://dx.doi.org/10.5772/intechopen.82592*

the fact that the difference in the composition of camel milk compared to milk from other animals, its biological features, and its production in a desert environment could underlie significant differences in its microbial ecosystem and its biological characteristics [7, 43].

Nevertheless, the available information on camel milk microbiota originates from studies based mostly on a culture-dependent approach, which is culturing the microbes using general or selective media followed by subsequent analysis.

Milk in general and camel milk, in particular, is a highly nutritious product providing an ideal environment for the growth of a diverse and complex microbial population. The nature and abundance of the microbial load are highly influenced by many parameters, such as, the surrounding environment (conditions of milk collection) and camel health status, in particular, because the mastitis disease has a great influence on the milk bacterial composition [44]. These bacterial populations are mainly grouped into two major categories: (i) beneficial and technologically relevant bacteria and (ii) pathogenic and spoilage bacteria. So far, only a few studies relying on the culture-dependent approach have been conducted on the identification of the bacterial populations of camel milk [5, 45, 46]. These studies are summarized in **Table 2**. It is well known that the specific bacterial composition of milk has a direct impact on the development of texture and flavor of the finished dairy product [47]. Several lactic acid bacteria present in raw milk have been proven to be technologically relevant in dairy products. Among these bacteria, *Lactococcus*  spp., in particular, *Lactococcus lactis*, are primarily known for their role as starter cultures for the cheese industry and are also recognized for the production of flavor compounds [48]. *Lactobacillus* spp. are another example of bacteria found in raw milk, which has been used for many industrial dairy applications. They can contribute to the quality and nutritional value of dairy products through their proteolytic activity and ability to produce aroma compounds [49]. These genera are one of the dominant bacterial populations isolated from camel milk. Beside the technological properties of these microorganisms, it is also known that raw camel milk microorganisms have a health-promoting effect through aiding digestion or reducing the frequency of allergies, including asthma and atopic diseases [50–52]. In addition, camel milk is dominated by biologically active bacteria that produce many antimicrobials, including bacteriocins, antifungal agents, organic acids, and hydrogen peroxide in camel milk, which probably confer to this milk its extended shelf life, evidently resulting in safer consumption even during storage for several days in the absence of refrigeration [53]. The antimicrobial agents produced by these microbial species might be regarded as biopreservative agents that could be used to extend the shelf life and safety of camel milk products and could be of interest to the dairy industry.

On the other hand, microorganisms can also have a negative impact on the quality of camel milk and its shelf life, resulting in milk spoilage. The consumption of raw camel milk contaminated with pathogens can lead to, in some cases, severe illness [46]. Also, the presence of potentially pathogenic bacteria in raw camel milk can have implications for the animal and human health and are, therefore, relevant issues to be considered. Like other dairy animals, camels can also be affected by mastitis, which is defined as the inflammation of one or more of the teats (mammary glands) and is considered as one of the most important diseases in the dairy industry worldwide [54]. It can cause economic loss by reducing the milk production, lower probability of conception, higher treatment cost, and transmission of the disease to other species of animals [55]. It causes suffering for camels and poses a public health risk too. Recent studies on camels have described the effect of mastitis on milk hygiene and yield as well as on the immune system at the level of the mammary gland [40, 56]. Bacterial infections are considered to be the primary


