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.
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