الفهرس 
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Abstract
This study conducted on a total of one hundred and fifty raw camel milk samples purchased from three different Egyptian Governorates (50 from Giza, 50 from Matrouh and 50 from Shalateen) to assess the pH value and acidity % of camel milk, chemical composition by measuring (fat, protein, lactose, total solids, solid not fat, ash and moisture contents) and bacteriological examination through total bacterial count (TBC), Enterobacteriaceae count, total coliform count (TCC) and staphylococci count. The findings in this study proved by Storch᾽s test that all camel milk samples were not heat treated. The chemical examination of raw camel milk samples showed that the mean of titratable acidity and pH value, fat, protein, lactose, total solids, solid not fat, ash and moisture content were 0.16±0.004% and 6.52±0.03, 3.40±0.10%, 2.70±0.08%, 4.70±0.08%, 11.50±0.22%, 8.10±0.14%, 0.70±0.01% and 88.60±0.21% respectively. Finally, the bacteriological examination presented a mean values 1.82×107±3.87106, 3.70×104±1.20×104, 2.91×104±6.20×103 and 7.70×103±2.60×103 (cfu/ml) for total bacterial count, Enterobacteriaceae count, total coliform count and staphylococci count respectively.