This study describes the physico-chemical parameters and the bacterial dominant communities in three (03) Algerian raw camel’s milks during their six (06) days’ storage in conditions prevailing in the region of Tamanrasset. The storage included namely a first stage (milking then transportation to the local store) without cooling for less than 24h and then successive phases at 4°C and at ambient temperature during their commercialization. Spontaneous fermentation of the milks occurred during the first four days of storage, as shown by their acidification over time and their high microbial load at day 5 (? 8 log). Two molecular methods, Denaturating Gradient Gel Electrophoresis (DGGE) and Temporal Temperature gradient Gel Electrophoresis (TTGE), that do not require microorganism cultivation, were used to fingerprint the bacterial communities at the end of storage. The TTGE fingerprints allowed to detect, presumably identify and semi-quantify five (05) low GC taxa. The DGGE fingerprints revealed the presence of subdominant populations belonging to at least eight (08) high GC taxa.