Camel milk does not turn to curd easily due to the following reasons:
- Low Casein Content: Camel milk has a lower amount of beta-casein and lack of beta-lactoglobulin, which are essential for curd formation.
- Different Protein Structure: The protein composition in camel milk is different from cow milk, making it resistant to coagulation by common lactic acid bacteria.
- Weak Coagulation with Rennet: Traditional curdling agents like rennet do not work effectively on camel milk due to its unique casein micelle structure.
- Higher Whey Protein Content: Camel milk contains more whey proteins, which do not coagulate easily, preventing thick curd formation.
- Low Fat Content: The smaller fat globules in camel milk make it less prone to forming a thick curd compared to cow or buffalo milk.
- Different pH and Enzyme Reaction: The acidity (pH) of camel milk does not drop as quickly as cow milk when fermented, delaying the curdling process.
Due to these factors, camel milk remains more liquid even after fermentation and requires special enzymes or techniques to make curd or cheese.