**5. Conclusions**

The gross composition of camel milk is similar to bovine milk; however, the relative composition, distribution, and the molecular structure of the milk components are different. Consequently, manufacturing cheese from camel milk is difficult. The processing of camel milk into cheese through technological innovations was made possible by applied research. Cheeses prepared from camel milk using starter cultures, utilization of camel chymosin, and fortifications of camel milk with ingredients have considerable improvement in some parameters of cheeses. Starter cultures are added to cheese milk for acidification affecting several aspects of the cheese manufacturing process and finally cheese composition through the production of lactic acid, while reducing pH of curds. Employing medium level of recommended chymosin concentration could be effective method for producing cheeses from camel milk. Furthermore, camel milk mixed with other milk types and fortified with milk powder, milk component, and sweet potato powder have substantial acceptance in some properties of cheeses. The suitability of camel milk processing and its associations with nutritional quality have attracted many studies, but more researches are needed to improve the processing parameters and functional properties of camel milk cheeses.
