This book focuses on the technological aspects of manufacturing soft cheese from camel milk using milk coagulating enzyme of various sources. The possibility of cheese making from camel milk is reported as a difficult, tedious and less profitable effort. However, the use of genetically engineered enzyme from camel calf provided a new era for cheese making from camel milk resulting in an acceptable and relatively good quality cheese. This book presents results of using locally available plant coagulants particularly crude extract from Ginger Rhizome (Zingiber Officinale) as a potential substitute coagulant for camel milk cheese-making. Therefore, this book has a multidimensional importance for different users including graduate and post-graduate students, researchers, and scholars. It should also be helpful to dairy industries of different scale, and other concerned public and development partners.