This work aimed to study milk gel formation during a slow fermentation process and the simultaneous action of different proteases like bovine chymosin, recombinant camel chymosin, ficin and bromelain. The acid-induced gels with bovine chymosin and recombinant camel chymosin were firmer than the control gels without proteases or the gels added with plant proteases. However, the acid-induced gels with chymosins had a considerable water release and shrunk in volume as the milk fermentation progressed. In contrast, the acid-induced gels added with bromelain and ficin were softer and showed less syneresis, even at acidic pHs.