 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 (ENSAIA), 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.The European-style cheese, marketed under the name Caravane, was created through collaboration between Mauritanian camel milk dairy Tiviski, the FAO, and Ramet.