Rennin, the proteolytic enzyme found within rennet, alters the soluble proteins in milk known as caseins. ... Due to its composition, camel milk does not curdle naturally and won't coagulate as easily as other types of milk. https://blogs.scientificamerican.com/guest-blog/exploring-the-dromedairy-camels-and-their-milk/
It's also noteworthy to say that Camel milk contains high levels of insulin or insulin like protein which pass through the stomach without being destroyed. Camel´s milk cures severe food allergies, skin diseases and hepatitis. Although camel milk has such values, it's less appreciated thus its consumption is restricted to pastoral area. https://www.peertechz.com/articles/IJVSR-2-109.php
More recent attempts confirm that the rennet coagulation of camel milk is two to four times slower than for cow's milk treated under the same ... http://www.fao.org/3/T0755E/t0755e02.htm
However, the milk does not coagulate easily and bovine rennet fails to coagulate the milk effectively. https://en.m.wikipedia.org/wiki/Camel_milk
Camel milk does not curdle naturally and won’t coagulate as easily as other types of milk. This may be a result of its unique casein micelles, the multi-molecular structure formed by caseins and held together by calcium. Despite the obstacles, Mauritanian Tiviski Dairy developed Caravene, a soft, creamy cheese with a bloomy rind. Its similarities to brie and camembert have earned it the nickname ‘Camelbert.
Camels are generally inhabitants of Desert, which has hot and dry conditions, therefore, nature has provided some special chemicals to preserve the camel milk to survive in its original conditions.
Because camel milk is enriched with ionic calcium which reduces clotting time and reinforces the gel strength more than in cow's milk under similar conditions.
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