**2.1 Acidification process of starter culture**

The study conducted the effects of five different commercial starter cultures as shown in **Table 1** [starter cultures; i.e., 1 thermophilic (STI-12), 2 blended (RST-743 and XPL- 2), and 2 mesophilic (R-707 and CHN-22) cultures; starter cultures STI-12 and RST-743 were inoculated at 37°C, whereas XPL-2, R-707, and CHN-22 were inoculated at 30°C] on physicochemical properties of soft white cheese (SWC) revealed that camel milk inoculated using STI-12 and RST-743 cultures resulted in faster acidification than XPL-2, R-707, and CHN-22 cultures [12].

It has been noted that starter cultures with slower rates of acidification (**Table 2**) produced cheese curds that were less vigorous. As a result, it was challenging to transfer camel milk curds inoculated with the XPL-2 and CHN-22 cultures from the cheese vat to the mold, and the majority of the fine grains were lost in the whey [12]. The variations in acidification time and pH values may be attributed to differences among starter cultures in rate and intensity of acidification.
