Camel milk is consumed locally in the fresh or fermented state. During fermentation, it was found that the lactic acid bacteria (native flora) increased and that of the bacteria of contamination decreased. It would be a natural self-purification that exists in milks of other dairy species, but whose duration is limited to a few hours after milking. In this study, we tried to compare the effect of this natural system with that of pasteurization. The milk samples were collected from camels belonging to the "Sahraoui population" located in the south-eastern region of Algeria. Four batches of samples of this product were made. One batch of raw milk and three others each subjected to pasteurization, low (63 ° C / 20min.), High (85 ° C / 2min.) and HTST (72 ° C / 15 sec). The products were stored at room temperature (about 25 ° C). Control batches having undergone the same treatments were stored at 4 ° C. A follow-up of the evolution of three groups of bacteria likely to contaminate camel milk due to non-compliant milking conditions and its pronounced salinity is achieved. The reductase test revealed a poor quality of the raw milk collected (fading time of the order of 2.5 hours). The results show a trend towards a gradual decrease of the contaminating bacterial load in raw milk batches stored at the ambient temperature (about 25 ° C) while in thermally treated samples, this flora of contamination is eliminated from the beginning of the experiment without any rebound during the entire period of the experiment. Thus, the level of coliforms increased from 9.13 × 102 cfu / ml at day 0 to 1.09 × 102 cfu / ml at day 0 in samples stored at room temperature. Enterobacteria followed the same trend, but more markedly, increasing from 5.02 × 102 cfu / ml at D0 to 4.7 × 10 cfu / ml at D0 + 10. Beyond this period, they disappear completely. As for the halotolerant bacteria, the rate goes from 7.76 × 103 cfu / ml at day 0 to 2.74 × 103 cfu / ml at day 15. At the same time, similar but more pronounced behaviors are noted with chilled lots.

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