Physiochemical evaluation and liability of dromedary camels milk in combating various pathogens

Dromedary camel’s milk is a natural source of probiotics; enzymes and secondary metabolites that have the ability to combat many pathogens. The aim of this study was to compare the effectiveness of filtered and non-filtered dromedary camel’s milk activity against various pathogens. Filtered and non-filtered (raw and boiled) dromedary milk was assessed against different pathogens by using agar well diffusion on Muller Hinton agar (MHA) and Blood agar assays. The sensitivity pattern against all pathogens was determined on MHA plate, by incubating for 24 h at 37°C. Streptococcus and Lactobacillus have antagonistic activity against various pathogens. The results showed that effectiveness of non-filtered milk was about 40 and 60% of boiled and raw milk respectively. Filtered milk had a 50% of effectiveness for both raw and boil milk. The antibacterial activity of filtered milk indicates the presence of such Immunoglobulins and enzymes that help in providing immunity. The streptococci inhibit 64% of the test organisms, while Lactobacillus suppresses 54% of pathogens. Acinetobacter baumannii is more susceptible to 37mm zone while Lactobacillus suppressed the growth of Micrococcus luteus with 45 mm zone. Key words: Dromedary milk, probiotics, Alzheimer's, agar well diffusion method, disk diffusion method, Immunoglobulins.