Table 2.
Some main characteristics of fermented camel milk from different countries.
| Product | References | TVM | LAB | YM | Coli. | pH |
|---|---|---|---|---|---|---|
| In log10 CFU/mL | ||||||
| Suusac | Lore et al. [109] | 9.03 | 6.77 | 2.05 | 1.00 | 6.0–4.25 |
| Jans et al. [110] | ND | 7.2–8.5 | ND | ND | 4.9 | |
| Garris | Hassan et al. [35] | ND | ND | ND | ND | 6.2–3.8 |
| Adelgadir et al. [111] | 7.11–8.36 | 7.34–8.66 | 6.05–7.79 | ND | 3.79–4.32 | |
| Shubat | Rahman et al. [98] | ND | 6.8–7.6 | 4.3–4.7 | ND | ND |
TVM: total viable microorganisms; LAB: lactic bacteria; YM: yeasts and molds; Coli: coliforms; CFU: colony-forming units; ND: not determined.