So far, there has been little available literature regarding the quality and safety of consumed raw camel milk. Therefore, the present study aimed at examining some chemical composition and microbiological quality of camel milk. To achieve this aim, three batches of samples of camel milk were collected from various regions (Aswan; Qena; New Valley) undergoing chemical composition analyses and microbiological quality. The results showed that, the average values of acidity, density, moisture, total solids, total nitrogen, soluble nitrogen, total protein and fat were; 0.19%, 1.025 g/cm³, 87%, 13%, 0.417%, 0.080, 2.66 and 2.34 and 0.19%, 1.028 g/cm³, 85.5%, 14.5%, 0.458%, 0.082%, 2.92% and 3% and 0.17%, 1.033 g/cm³, 81%, 19%, 0.430%, 0.117%, 2.74% and 4.1% in the samples collected from Aswan, Qena and New Valley; respectively. Moreover, microbiological analysis revealed that, the average counts (Log cfu/ml) of total bacterial counts were 3.92, 3.20 and 3.70, While the average counts (Log cfu/ml) of lactic acid bacteria were 3.53, 3.37 and 3.64 in the samples collected from Aswan, Qena and New Valley; respectively. Furthermore, the coliform bacteria, Yeasts and Moulds counts, and clostridium count were not detected in all investigated samples.