@article{eprints879,
           title = {ANALYSIS OF PHYSICAL AND MICROBIOLOGICAL QUALITY OF RAW CAMEL MILK IN THE SOMALI REGIONAL STATE OF ETHIOPIA},
            note = {Department of Animal and Range Science, Haramaya University, Haramaya, Ethiopia; Food Science and Nutrition Research Directorate, Somali Regional Pastoral and Agro-pastoral Research Institue, Jigjiga, Ethiopia},
          author = {A.G. Omer and M.D. Ateye},
          number = {6},
       publisher = {Scienceline Publication, Ltd},
         journal = {Online Journal of Animal and Feed Research},
            year = {2022},
           month = {November},
          volume = {12},
           pages = {372--378},
        keywords = {Camel milk; Hygiene; Microbial quality; Raw milk; Somali Regional State},
             url = {http://eprints.science-line.com/id/eprint/879/},
        abstract = {The objective of this study was to determine the physical and microbial quality of raw camel milk along the milk market chain a total of forty-two raw milk samples were taken from milk producers (21 samples) and milk collection centers (21 samples). Each sample was analyzed for physical and microbial quality including temperature, pH, titratable acidity, specific gravity, and clot on boiling, the overall mean and standard deviation values were 27.93 oC, 6.29, 1.030 g/cm3, 0.95, and 88.1 respectively. Microbial quality and safety attributes that include total bacteria count, coliform count, and yeast and mold counts were analyzed. The overall mean log10 counts per ml and standard deviation values for each total bacterial count, coliform count, and microbial analysis were 7.48 log10 CFU/ml, 5.85 log10 CFU/ml, and 4.78 log10 cfu/ml, respectively. The total bacterial count, coliform count, yeast, and mold counts were calculated and show that the milk collection center samples were significantly higher than milk samples obtained from household producers. This study indicated that the quality of camel milk in the study area had low quality and this could cause public risks through the consumption of raw camel milk produced and sold under the present production and handling conditions along the chain. Thus, these calls for strict hygienic measures to improve the quality and safety of camel milk produced and marketed in the study area. {\^A}{\copyright} (2023), (Scienceline Publication). All Rights Reserved.}
}