Camel milk (CM), known for its immune-regulatory, anti-inflammatory, antiapoptotic, and
antidiabetic properties, is a natural healthy food. It is easily digestible due to the high levels …

Psychrophilic bacteria, the dominant spoilage organisms in raw milk, secrete heat-stable
extracellular proteases and lipases that lead to the decomposition of milk and dairy …

Subclinical mastitis is one of the most widespread diseases affecting dairy herds with
detrimental effects on animal health, milk productivity, and quality. Despite its multifactorial …

The production of dairy products from goat milk has been gradually increasing worldwide. In
Norway, goat milk production is seasonal, leading to variations in milk composition used for …

Raw camel milk is generally contaminated with varied microbiota, including antibiotic–
resistant bacteria (ARB), that can act as a potential pathway for the spread of antibiotic …

Raw milk contains bacteria that can cause spoilage and have implications on human health.
Although pasteurization is one of the main strategies employed in the dairy industry to kill …

Dromedary camel or Arabian camel (Camelus dromedarius) has great economic importance
due to its milk and byproducts. Its milk has high nutrition along with healthy bacteria such as …

Antimicrobial resistance (AMR) is one of the major global health and economic threats.
There is growing concern about the emergence of AMR in food and the possibility of …

The microbial community in fermented foods significantly impacts their flavor and quality,
and metagenomic analysis serves as a valuable tool for comprehending the composition …

The preservation and transportation of raw camel milk are essential for the maintenance of
its molecular biological activity. Prolonged storage periods and improper storage …