Camel milk has a high content of basic nutrients (proteins, lipids, lactose), of vitamin C and niacin. Its powerful natural protective system (lysozyme, lactoperoxidase, lactoferrin,
immunoglobulins and proteose-peptones3) distinguish it from other milks and make it a superfood.

This milk can thus be consumed raw, pasteurized, fermented or transformed into derived products. All these parameters have been already presented in several scientific works in Argelia, but have never been enshrined in a legislative or regulatory text, until our partner Amira Narimane presented her research Qualité hygiénique du lait de Chamelle ARBYA D’El OuED –Algérie- for the Université of Eloued.

This constitutes a gap in the regulatory framework. This research aims not only to study the quality hygienic use of Arbya camel milk, but also to produce its technical data sheet with a view to file by the professional council of the Ministry of Agriculture and Development rural, with the goal to obtain a Geographical Indication label for this milk.

The label would constitute a reference for product regulation. Amira´s work consisted in analyzing three different milks: raw milk from Terguia camels of Tamanrasset, raw milk from Arbya camels from the four regions of the wilaya of El Oued (north, south, east, west) and pasteurized milk from Arbya camels from the TEDJANE dairy.

Physico-chemical and microbiological analyzes of raw milk samples and pasteurized Arbya camel showed that the pH, specific gravity and solids, acidity, ash conductivity and NaCl are nearly identical in the three milks. However, the Terguia camel milk is superior in fat. This study also allowed us to know that Arbya camel milk in the wilaya of El Oued is identical and does not lose these physicochemical qualities after pasteurization.