Investigation of Some Quality Characteristics of Rennets of Animal Origin Sold in Elazığ Province

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Raw milk and rennet used in cheese production are among the most important factors affecting the quality of the cheese obtained. Rennet can be classified in 3 groups as animal, microbial and plant origin coagulants. Coagulants of animal origin are more preferred in cheese production. In this study, 30 animal-sourced rennet samples produced by different firms that were sold in Elazig province were examined in sensory, physico-chemical and microbiological aspects. As a result of microbiological analysis, total mesophilic aerobic bacteria (TMAB) and yeast and mold counts were 6.09x10±1.23x10^2 cfu/mL and 0.19x10±0.28x10 cfu/mL respectively. Coliform, Lactobacillus, Lactococcus, Staphylococcus aureus, anaerobic sporeformer bacteria and Salmonella were not detected in any of the samples. As a result of the chemical analysis, the average pH values of rennet samples were found to be 5.56±0.11, the salt (NaCl) content was 16.34±1.13%, and the acidity value (as lactic acid) was 0.21±0.02%. The salt content of a sample was found to be lower than the value reported in the standard. It was determined that the milk clotting activity of the samples varied between 1/3.500 and 1/24.000 and 40% of the milk clotting activity was generally lower than the values on the label. As a result of sensory analysis, it was observed that rennet samples had their own taste, smell and bright and homogeneous structure. When all the findings were evaluated, it was concluded that the microbiological quality of the commercial liquid rennettes were quite good and that they had sufficient chemical and sensory qualities.

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Rennet , microbiological , physico , chemical , sensorial analysis

Fırat University Veterinary Journal Of Health Sciences

168

Fırat University Veterinary Journal Of Health Sciences