**1. Introduction**

Milk is believed to be the most essential product obtained from dairy animals including camel (Dromedary), being a complete food, helps to provide a nutritious and balanced diet to nomadic desert people under harsh conditions [1, 2]. Many people give a great value to camel milk because it is essential to their nutrition in the Gulf Cooperation Council, Middle East, Middle Asian, and African nations [3]. Additionally, it has been claimed that camel milk helps households in pastoral areas to generate cash, ensure food security, and provide health benefits [4]. A significant source of protein, fat, lactose, vitamins, and minerals can be found in camel milk. All of the essential amino acids are also present in camel milk's protein, while unsaturated aliphatic fatty acids are present in the fat. Furthermore, compared to cow milk, camel milk has higher levels of whey protein, lower levels of αs1-casein, and a very low kappa- to beta-casein ratio. The technological characteristics of the acidic or enzymatic coagulation process of milk are affected by all these factors, which cause the final curd to almost be weak and brittle, and have an open body and texture [5–7].

Even though the gross composition of camel milk is similar to bovine milk, the relative composition, distribution, and the molecular structure of the milk components are reported to be different. Consequently, manufacturing camel dairy products such as cheese, yogurt, or butter using the same technology as dairy products from bovine milk can result in processing difficulties and products of inferior quality [5]. As a result, camel milk is consumed, usually in a raw form by the people living in remote areas where camels are reared. On some occasions, to extend its shelf-life, this milk is consumed in a fermented form [4, 8]. However, scientific evidence points to the possibility of transforming camel milk into products by optimization of the processing parameters [5].

Camel milk is a newcomer to domestic markets and especially to the international milk market. This recent emergence has been accompanied by a diversification of processed products, based on the technologies developed for milk from other dairy species. However, technical innovations had to be adapted to a product with specific behavior and composition. The transformation of camel milk into dairy products such as fermented milk, cheese, powder, or other products was supported, under the pressure of commercial development, by technological innovations made possible by a basic and applied research position. Through time differences, trials were done using different methods or parameters, fortification with ingredients, starter cultures, and milk coagulants to optimize possibility of cheese making from camel milk [9, 10].

The coagulation of bovine milk is faster than camel milk since the casein micelles of the former milk are very smaller in size and coagulated within a short period of time. However, the processing of camel milk into cheese is technically more difficult than the milk of the other domestic dairy animals under the same conditions. This is mainly due to the lower contents of total solids content, αs1- casein, and κ-casein as well as the large casein micelles, which may relate to the poor rennet ability of camel milk [8, 9]. Trials on cheese prepared from camel milk by direct acidification adding starter culture of lactic acid bacteria [11], and soft white cheese from camel milk [12] were evaluated. Recently, researches have been done on fortification of camel milk to improve soft cheese using milky component and sweet potato powder [7]. Moreover, mixing of camel milk with other dairy animal milk have been researched for cheese making. Even the process of developing camel milk into cheese alone is a novel; additionally, scientific innovations have been made to enhance the production of cheese from camel milk, including the use of starter cultures, coagulants, and fortification of camel milk. Therefore, the aim of this chapter is to review technological advances for cheese making from camel milk.
