| discount camel cigarettes, until recently, was impossible to make into traditional cheese since rennet was unable to coagulate the milk proteins to allow the collection of curds. Under the commission of the FAO, Professor J.P. Ramet of the E'cole Nationale Supe'rieure d'Agronomie et des Industries Alimentaires (ENSAIA) was able to produce curdling by the addition of calcium phosphate and vegetable rennet [1]. The cheese produced from this process has low levels of cholesterol and lactose. The sale of camel cheese is limited due to the low yield of cheese from milk and the uncertainty of pasteurization levels for camel milk which makes adherence to dairy import regulations difficult. |