**Abstract**

Camel milk contains all essential important components of human diet and generates cash, ensures food security, and provides health benefits. Compared to cow milk, camel milk has higher levels of whey protein, lower levels of αs1-casein, larger size of κ-casein, and a very low κ- to β-casein ratio. As a result, the technical characteristic of the acidic or enzymatic coagulation process of camel milk for cheese making is affected by all these factors. Camel milk cheese is a recent product that enters into both the domestic and global milk product markets. Cheese made from camel milk can have processing issues and be of lower quality if it is produced using the same technology as dairy products made from bovine milk. To maximize the possibility of manufacturing cheese from camel milk, various trials were conducted over time utilizing different methods. This chapter reviews the advancements in making cheeses from camel milk using starter cultures and coagulants. Furthermore, the relevant studies describing the fortification of camel milk with ingredients for cheese making are included.

**Keywords:** innovates, camel milk, starter culture, chymosin, cheese making
