**2. Effect of starter cultures on camel milk cheese properties**

The diversity of the camel milk microflora is vital for both the antibacterial activity and acidity of the milk, both of which are necessary for the fermentation of milk products and the making of cheese. However, because camel milk proteins have stronger antibacterial characteristics than those in cow milk and, in certain circumstances, because camel milk samples have poorer sanitary conditions, the acidification process appears to be slower for camel milk than for cow milk. In order to increase the shelf life of liquids that have been consumed since the dawn of time, technical advancements involving fermented camel milk have been made [9]. According to studies, in order to produce camel milk cheese, the pH must first be acidified in order to reduce it to about 6.4 before enzymes are added to shorten the clotting time. Some studies
