One universally popular method of preserving milk is industrial or small-scale processing in to cheese. In the particular case of camel's milk, the operation is reputed to be difficult or impossible because of the problem of achieving coagulation. The author's earlier work showed that coagulation capacity could be improved by adding calcium phosphate or chloride to the milk before renneting. This report assesses the aptitudes of camel's milk for cheese-making during the coagulation and the other processing phases.
