The implementation of intensive camel dairy farm aiming to put milk and milk products (pasteurized or fermented milk, cheese) on the national market is not possible without a control of the high hygienic quality of the raw matter. In consequence, the daily routine microbiological control is an important step of the milking and milk processing. The present communication is focused on the results after one-year monitoring of milk quality in intensive camel dairy farm, including the control of each milking (morning and afternoon), of mixed milk before and after pasteurization, whey after cheese making and leben. Coliforms and total flora are checked. By applying Good Milking Practices (GMP), the milk quality was improved, the mean coliforms in raw milk decreasing by 3 logs (106 UFC/ml to less than 103 UFC/ml) and the total flora passing from 3.5 x 105 UFC/ml to 1.8 x 104 UFC/ml. Similar trends were observed for processed milk with a significant improvement of the quality.