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Oct 29, 2017

[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?"

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