This study was conducted in Mieso district in western Hararghe Zone of Oromia Regional Staternwith the objectives of investigating the quality and microbiological properties of dromedCllY camelrnmille. Milk samples at various stages of lactation were collected and analyzed for physico-chemicalrnand microbiological characteristics. The data were analyzed using computer package SPSSrnversion 15. A wide variation was observed in the results of raw camel milk across the threernlactation stages. pH ranged between 6.52 and 6.99 (6.84+ 0.022) and acidity 0.2 and 0.61 (0.424rn+ 0.027). Total solids, solid notfat,fat, protein, lactose and ash contents ranged between 9.2 andrn16.4,5.2 and 11.9,3 and 4.5, 1.4 and 3.44, 2.17 and 8.05,0.42 and 0.8 g per 100 g, respectively.rnAerobic mesophilic count (AMBC) ranged between 7.4 and 9.5 (8.29Â± 0.133), coliform count (CC)rno and 5.3 (2.78+0.309), Enterobacterceae 0 and 5.3 (3. 052Â±0. 289), yeast and mold count 0 to 7.4rn(6.079+0.258). Iron (Fe) ranged between 0.35 and 2.25 mgll00g, Zn 0.71 and 1.2 mgll00g, Carn9.1 and 10.5 mgll00 g and P 6.6 and 7.95 mgll00 g. Dromedary Camel milk of mieso districtrn----.'esenrblen'IJitld1tlman--milic-in--basic-composi/ion--of-fat;-protejn;--lotal--solid;-laetose-and--pH~ut---higherrncomposition of acidity, ash, Zn and Fe were observed when compared to human milk. Arnnatural replacement of Inlman milk with camel milk could be considered as an appropriaternalternative. Results were analyzed using SPSS version 15. The designed used was completelyrnrandomized design (CRD) and the model used was linear model.