The aim of this research is to diversify and improve the processing of camel milk. The response surface methodology was used to optimise the coagulation parameters (pH (X₁) and temperature (X₂)) of the camel and goat milk mixture. The coagulation of the milk mixture was performed with camel rennet and was compared to the milk mixture coagulated with microbial rennet. The physicochemical composition and microstructural of optimised fresh cheese was determined and the rheological and sensory properties were studied. Results deduced to optimum points of camel rennet (CR) [X₁=6.16, X₂=37.75°C] and microbial rennet (MR) [X₁=6.31, X₂=38.84°C], which were used in adopted cheese-making process. The physicochemical characteristics of cheeses revealed a significant difference in pH, dry matter, protein and fat contents. Whereas rheological and microstructural analyses, revealed a dilatent coagulum with compact texture characterised with numerous and small pores. Sensory, camel rennet cheese (C_CR) was more accepted and had particular profile with creamier texture than microbial rennet cheese (C_MR).

This study aims at the use of freeze-dried camel rennet extract (FDCR) in the manufacture of fresh cheeses from a mixture of camel and goat milk in comparison with the microbial coagulating agent (FDMC). Physical properties, chemical composition, microstructure, and sensory analysis of the cheeses were performed. The recommended amount of FDCR for coagulation of camel–goat milk mixture was 0.2 g/L. The cheese obtained was mainly characterized by dry matter 34.99 ± 0.57% and protein content 36.26 ± 1.75%/DM. Texture profile analysis revealed that the obtained cheese was mainly characterized by cohesiveness 0.32 ± 0.01 and springiness 14.25 ± 0.63 mm. The microstructure showed that the obtained cheese had more and wider pores. FTIR was used to monitor the differences in the gross composition of the obtained cheese compared to that coagulated with FDMC. The main difference was the presence of amide I in the cheese coagulated with FDCR. For X-ray diffraction, the results noted that the use of FDCR as a natural extract in the coagulation of camel–goat milk mixture did not lead to the appearance of crystalline structure in the cheese. For sensory evaluation, the panelists preferred the cheese coagulated with FDCR with a score of 9/15.