Insights into Bacterial Diversity and Chemical Composition of Milk in She-Camel Mastitis: For Diagnosis and Management

Mastitis is a complex challenge that affects she-camels and has significant economic repercussions worldwide. Our study aimed to understand the bacterial causes of mastitis in she-camels, evaluate antibiotic susceptibility, and assess its impact on the physico-chemical properties of milk. A total of 92 raw milk samples were analyzed, consisting of 46 healthy samples and 46 mastitic samples. conducted bacteriological and chemical analyses on the samples and identified 65 bacterial isolates. The most prevalent bacterial species were Staphylococcus aureus, Streptococcus agalactiae, and Klebsiella pneumoniae, with a prevalence rate of 21%, 22% and 22%, respectively. M. bovis was not detected. Mastitis in she-camels is caused by various bacterial species, either alone or in combination. Analysis of the milk's physico-chemical properties revealed significant decreases in total protein, casein, fat, and lactose levels, accompanied by elevated pH values. Moreover, fat-soluble vitamins (A, D, E) and vitamin C were notably reduced. Mastitic milk exhibited higher levels of Na and Cl, while K and Mg levels decreased compared to healthy milk. An increase in c-reactive protein (CRP) was observed. These findings highlight the importance of mastitis in camel husbandry within pastoral communities. As a result, pastoralists should be educated and informed about mastitis prevention and management to avoid potential economic losses.