camel rennet was extracted from camel calf stomachs by the method used for bovine rennet. Coagulation of camel milk for the production of cheese has been proved to be difficult by the use of the available commercial rennet. Therefore that study was focused on the use of crude gastric enzymes extracted from different parts stomach at different ages (1, 3 and 5 years old). The non-purified gastric enzymes extracts from camels (GEC) different parts of stomach and at different ages were characterized by their rennin units (RU/g), milk clotting time (Sec.) and proteolytic activities. The conditions of milk clotting by the crude gastric enzymes extracted were optimized at different pH 5.5, 4.5, 4.0, 3.5 and rennin units (RU/g). The results concluded that the extracting solution from the behind part of the stomach was the greatest rennin units (RU/g), milk clotting time (Sec.) and proteolytic activities compared with the extracting solution from the front part of the stomach pH4.5. The good substitute for calves' rennet can be obtained from the dried vells of camel and can be named adult camel rennet.