Mozzarella, one of the most consumed cheeses in the world was traditionally done with cow milk. The use of camel milk was tried in the present study. AlI technological production chain is presented in this work. For clotting camel milk,Chy-Max MIOOO (Chr Hansen ® Denmark) was used. For lactic culture,mesophilic starters (Coquard, France) were used. On average, camel mozzarella yield was 7,05% and the glohal composition on fat, protein, lactose, ash, total solids was 18,78±J,58, 30,02±J,72, 0, 3,36±O,45, 53,79±2,34% respectively. Microbiological control showed absence of Salmonella, Lis/eria, S/aphylococcus in aIl studied cheeses. Glubally composition is c10sed ta buffalo or cow mozzarella, but the texture of camel mozzarella is quite differenl. Further studies are needed 10 describe rheological properties of carnet mozzarella.