To solve the difficulty of coagulation of camel milk, three animal coagulating enzymes: Camel rennet, goat rennet, and chicken pepsin were used. The study was focused on the optimization of two milk coagulation key parameters: pH and temperature using the response surface methodology. The cow milk is used as reference. Characterization of the coagulating enzymes extract showed that the protein content is higher in chicken pepsin [20 ± 0.00 mg/ml] followed by camel and goat’s extracts [15.4 ± 0.00 mg/ml, 8.8 ± 0.00 mg/ml]. However, coagulating and specific activities were more important in camel rennet [111.12 ± 1.23 UP.ml-1, 7.21 ± 0.03 UP.mg-1] than in goat’s rennet and chicken pepsin. On the other hand, coagulant strength was for camel rennet 1/4166.67 SU, goat rennet 1/2531.64 SU, and chicken pepsin 1/6153.85 SU. Moreover, results of pH and temperature optimization of camel milk flocculation showed the following pairs: [X1 = 5.35, X2 = 42] for camel rennet, [X1 = 5.48, X2 = 30] for goat rennet and [X1 = 5.49, X2 = 39.45] for chicken pepsin. Also, the coagulation showed the following couples: [X1 = 5.37, X2 = 39.09] for camel rennet, [X1 = 5.36, X2 = 38.84] for goat rennet and [X1 = 5, X2 = 42] for chicken pepsin. The conclusion was flocculation and coagulation optimum points of camel and cow milk with coagulating enzymes studied are different based on surface plot analysis and the relationship between response and variables

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