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Fermented milk from Kenya, Somalia
Suusac is the spontaneously soured camel milk of Somali herders in Kenya and Somalia. The milk is kept in containers smoked with burning wood and left to sour on its own. Studies found Streptococcus infantarius subsp. infantarius dominating the lactic flora.
| Camel milk | A 2026 review describes camels milked directly into the gourd and says fermented camel milk is traditionally not heated first; FAO says milk for sour milk is usually boiled first across Kenya[abaalkhail2026][fao-tmp] |
| Smoked container (gourd) | Fumigated with burning wood before use[ali2026][seifu2007] |
| Starter | spontaneous |
Total time across the recorded steps: 3 days
What changes: Camel milk goes into a container smoked with burning wood
Output: camel milk in a smoked container.
Microbes at work in this step
smoking milk vessels has been reported to have an antimicrobial effect in cow milk (Ashenafi 1996, cited by Seifu); FAO says Kenyan and Ethiopian containers are smoked to avoid mould
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Suusac is the spontaneously soured camel milk of Somali herders in Kenya and Somalia. The milk is kept in containers smoked with burning wood and left to sour on its own. Studies found Streptococcus infantarius subsp. infantarius dominating the lactic flora. Made in 4 steps over 3 days. The longest step, leave to sour at ambient temperature, takes up to 3 days (Abaalkhail M.A 2026) and runs at 26–29 °C (Ali S.N 2026). Streptococcus infantarius subsp. infantarius, found at 10^8 CFU per ml in 22 of 24 Kenyan and Somali samples and predominant over other lactic acid bacteria does most of the fermenting.
| Main step | up to 3 daysReported[abaalkhail2026] | Leave to sour at ambient temperature |
|---|---|---|
| Temperature | 26–29 °CReported[ali2026] | Leave to sour at ambient temperature |
| Acidity | pH 3.6–4.9Reported[ali2026] | Leave to sour at ambient temperature |
Suusac is camel milk soured in a smoked container and stays thin; its lactic flora is led by S. infantarius rather than the lactococci or yoghurt bacteria of cow-milk sour milks.
The abstract of Jans and colleagues calls S. infantarius subsp. infantarius a pathogenic species of the Streptococcus bovis/equinus complex and says their work continues on virulence factors that may pose a significant health risk, so the risk in suusac is still being studied. A 2026 review says camels are milked straight into the smoked gourd and that fermented camel milk traditionally gets no heat first, so treat suusac as a raw-milk food. WHO says most brucellosis in the general population comes from raw milk or its products, mostly sheep and goat products; its fact sheet does not mention camel milk. WHO also says people at higher risk of severe MERS should not drink raw camel milk, and that animal products processed by cooking or pasteurising should be safe to consume. The same review ties suusac's poor microbial quality to unhygienic handling and storage, with counts rising from production to market.
Hazards the sources name: Klebsiella, E. coli, Shigella, S. aureus and coliforms (listed as potential pathogens in suusac, with hygiene-dependent variability).
Every number is labelled with how it is known. How this atlas is made
Kenyan researchers reported that suusac made with selected mesophilic lactic starter cultures had a more uniform taste and a longer shelf life than spontaneously soured suusac (Farah et al. 1990 and Lore et al. 2005, as cited by Seifu 2007). In 2010 Jans and colleagues reported S. infantarius subsp. infantarius at 10^8 CFU per ml in 22 of 24 Kenyan and Somali suusac samples.
