 Developing less wasteful uses of the milk, the FAO commissioned Professor J.P. Ramet of the École Nationale Supérieure d'Agronomie et des Industries Alimentaires, who was able to produce curdling by the addition of calcium phosphate and vegetable rennet in the 1990s.The cheese produced from this process has low levels of cholesterol and is easy to digest, even for the lactose intolerant.Camel milk can also be made into ice cream.