Why does the milk of camel does not change into curd?

Camel milk does not curdle like cow's milk due to its unique protein structure and lower casein content. The main protein in camel milk, called whey protein, remains soluble and does not coagulate easily. Additionally, camel milk has a different fat globule size and composition, which affects the curdling process. These properties make it less suitable for traditional yogurt or cheese production compared to other types of milk.