Impact of Refrigeration on the Shelf Life, Biochemical and Hygienic Quality of Raw Dromedary Camel Milk Obtained in Extensive and Semi-Intensive Breeding Systems from Southeastern Algeria
This study evaluates how refrigeration impacts microbiological quality and biochemical properties in dromedary camel milk from extensive and semi-intensive systems.
Key Points
Refrigeration significantly influences the biochemical properties of dromedary camel milk over time, affecting its quality.
Initial analysis reveals higher pH and lower acidity in milk from extensive systems compared to semi-intensive systems.
Samples showed a decrease in protein, fat, and lactose content during the 29-day storage period, linked to the refrigeration effect.
Maintaining effective breeding practices is essential for optimizing the quality and safety of camel milk.