Abstract
This study investigated the impact of thermal treatments on the quality, antioxidant, and antibacterial properties of fermented camel milk during refrigerated storage. Two thermal treatment categories were applied: moderate (63 °C for 30 min and 72 °C for 15 s) and high (85 and 90 °C for 15 s and 30 min). Findings indicated that raw camel milk was found to be microbiologically unacceptable. Heating milk to 90 °C for 30 min notably reduced fermentation time, increased fermented milk viscosity, and altered whey protein electrophoretic patterns. While thermal treatments below 90 °C boosted lactic acid bacteria count in fermented milk compared to raw milk-derived samples (control), all treatments exceeded the recommended standards throughout storage. Thermal treatment decreased the proteolysis degree and DPPH radical scavenging activity but enhanced the ferric-reducing power of fermented milk compared to the control. Among, thermal treatments, samples from milk heated at 90 °C exhibited the highest scavenging activity and reducing power. Antibacterial efficacy against Salmonella Typhimurium surpassed that against Escherichia coli and Staphylococcus aureus; the most pronounced effect was observed in samples from milk heated at 90 °C. In conclusion, thermal treatment of camel milk is crucial to ensure sufficient hygiene for safe milk consumption. Heating camel milk at 90 °C before fermentation positively impacted most of the studied properties.