[Ans] What quality of camel's milk prevents it from curdling, making it more difficult to process into cheese?

Step 1 : Introduction to the question " What quality of camel's milk prevents it from curdling, making it more difficult to process into cheese? "

Camel milk has more fat and protein than cow's milk. Cholesterol in camel milk is lower than cow or goat milk.Camel milk has a high vitamin and mineral content and immunoglobin content. 

Step 2 : Answer to the question "What quality of camel's milk prevents it from curdling, making it more difficult to process into cheese? "

The unique casein micelles:

The unique casein micelles multimolecular protein structure acts to prevent the milk from naturally curdling. Milk must curdle and coagulate to process it into cheese. In hopes of building a market base, camel milk cheese is now marketed in Mauritania and Dubai as "Camelbert" cheese. 

Step 3 : Disclaimer & Terms of Use regarding the question "  What quality of camel's milk prevents it from curdling, making it more difficult to process into cheese?"

Our machine learning tool trying its best to find the relevant answer to your question. Now its your turn, "The more we share The more we have". Share our work with whom you care, along with your comment ...Kindly check our comments section, Sometimes our tool may wrong but not our users.

Are We Wrong To Think We're Right? Then Give Right Answer Below As Comment