Thisstudywas aimed to evaluate the nutritional quality and compare the general physic-chemical characteristics and microbial properties of camel milk in North Sinai Governorate. The samples were collected from camel grazed on open and close pastures. Also compare the concentration of some elements, amino and fatty acids of the milk samples for both systems. The biological and caloric values were evaluated in both systems. A section of this study was intended to study some technological properties such as coagulation time and curd tension. The analytical result indicated a wide variation between the major components of the samples for both gazing systems. There were high significant differences of some physical properties i.e. specific gravity, viscosity, flow index, consistency index and density and there was insignificant difference of freezing point of milk samples of close and open pasture (P< 0.0001). The average of titratable acidity and pH value were 0.175 %, 6.62 and 0.16 %, 6.66 of close and open system respectively. All elements content expect P show high significant differences between milk of close and open pastures (P< 0.0001). All minerals concentration except Fe were higher of camel milk of open than close system. Sum of amino and fatty acids, cholesterol, biological and caloric values were higher of open than those of close system. The results of technological properties indicated that coagulation time decreased when added the rennet to camel milk which incubated with yoghurt starter at 12-15 min., the range of curd tension was 28-42 g. All samples of open were higher of aerobic count, lactic acid bacteria and moulds & yeasts than those of close system, while coliform numbers was higher in the samples of close than that of open system samples. 60 % of the examined samples were positive for Staphylococcus of both systems. All samples were tested for pathogenic bacteria which were negative for Salmonella spp., Listeria and Escherichia coli 0157:H7.