*Innovative Approach of Cheese Making from Camel Milk: A Review DOI: http://dx.doi.org/10.5772/intechopen.108700*

reported that reducing the pH of camel milk to 5.6 at temperatures up to 420 C further reduces the coagulation time. It is possible to directly acidify milk by adding acid or glucono-6-lactone, although it is more customary to do so indirectly by using cultures that may create lactic acid [13]. It is vital to highlight that starter cultures have a considerable impact on the yield, nutritional content, textures, and sensory quality of camel milk cheeses. Mesophilic, thermophilic, or a combination of these starters were employed to treat camel milk for cheese making or fermentation, and they resulted in an acidification rate that was between 33% and 79% lower at 37° C than for cow milk [5, 9, 12]. Thus, 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 with the resulting in pH reduction.
