This study aimed to manufacture kefir from camel milk using an extensive production system with different amounts of kefir grains, as well as to highlight their nutritional, sensorial, and technological characteristics. During processing, the pasteurization of camel milk, the addition of three doses of kefir grains (2%, 5%, and 10%), and incubation for 18 h were carried out. The microbiological and nutritional properties of the camel milk, kefir grains, and resulting kefirs were assessed. The sensory evaluation and technological processes involved in the production of the selected kefir were then carried out. The results showed that the chemical composition of the camel milk was as follows: fat: 41.7 ± 3.18 g/L; protein content: 37.82 ± 0.66 g/L; ash: 8.92 ± 0.61 g/L; dry matter: 114.21 ± 0.11 g/L; and lactose: 41.3 ± 0.21 g/L. Kefir grains were acidic and moist and contained low fat content (0.02 ± 0.01). The total aerobic flora in camel milk was FAMT 4.77 × 10⁴ CFU/mL. The bacterial load of lactic acid bacteria in the camel kefir prepared with 10% kefir grains was 5.1 ± 0.6 log₁₀ CFU/mL, while the yeast and mold load was 4.24 ± 0.83 log₁₀ CFU/mL. The amount of kefir grains present had a significant effect (p < 0.05) on pH, acidity, and viscosity and improved the protein content, resulting in higher nutritional quality. According to a sensory evaluation, the ranking test showed that the best camel kefir can be produced by the addition of 2% kefir grains. It was the most appreciated by 73% of the tasters based on its physicochemical, microbiological, and sensory characteristics. All obtained camel kefirs were able to fulfill the Codex Alimentarius requirements, ensuring their safety and quality, with overall improvements in taste, texture, and acceptability. A phenotypic and morphological study of lactic acid bacteria isolated from the selected kefir (CK 2%, 18H) showed that these bacteria are Gram+, citrate+, catalase−, shell−, and rod-shaped. All the strains isolated showed good lipolytic and proteolytic activity, with areas of proteolysis between 8 and 15 mm. These strains were also revealed to have antibacterial activity and good acidifying and texturizing effects.

This research was aimed to optimise an experimental process to transform camel milk from semi-intensive rearing system to a fermented milk named “kefir”. Three doses (2%, 5% and 10%) of kefir grains, three incubation stages (18h, 20h and 24h) were tested at a fixed temperature 25°C. The physiochemical and microbiological quality of raw camel milk, Kefir grains and their fermented product were determined. In parallel, the effect inoculation dose and incubation time were studied to determine the necessary conditions for the manufacture of camel’s kefir. Results showed that camel milk from semi-intensive rearing system had 104.76 g/l total solids, 24.2 g/l proteins, 32.71 g/l fat, 8.63 g/l ash, 41.23 g/l lactose, 15.77 °D acidity and a pH of 6.52. The microbiological analysis (cfu / ml) showed a low load in aerobic bacteria [7.19(10³)], Coliforms [1.61(10³)], lactic acid bacteria [3.98(10⁴)] and Yeast and mold [3.9(10²)]. A significant effect of the grain dose on the pH as well as the acidity of the obtained Kefirs was revealed. It is noted that the camel kefir with a dose of 10% had the highest acidity (97. 35±2.9^a °D, pH 4. 03±0.16^c) and the highest viscosity (58. 67±2. 4). However, the incubation time had no significant effect on the physicochemical quality of the obtained kefirs. According to the Codex Alimentarius (Codex Stan 243-2003) and sensorial tests, a typical camel’s kefir milk from semi-intensive rearing system required 2% kefir grains and t18h of incubation time.