The ability of dromedary skim milk to form an acid curd during a lactic aci
d starter fermentation was investigated. The activity of the starter in dro
medary milk was characterized by a longer lag phase (similar to5 vs. simila
r to1 h) and by an earlier decline phase. This suggests the presence of inh
ibiting factors. The maximum buffering capacity of dromedary milk as well a
s its minimum apparent viscosity were obtained at lower pH values. Similarl
y, its elastic modulus appeared later (pH 5.7 vs. 6.3). Because these rheol
ogical and biochemical events took place at lower pH values, dromedary skim
milk seems to present a higher physical stability toward the increase of a
cidity. Determination of the rheological and microscopic characteristics of
the dromedary milk coagulum (pH 4.4) did not reveal curd formation but ind
icated a fragile and heterogeneous structure. This coagulum, which is very
different from that of cows' milk, seems to be made up of dispersed casein
flakes.