Abstract :
Rennet from small ruminants is widely used in Mediterranean countries to produce various
cheeses, including Protected Designation of Origin (PDO) cheeses. Usually, this rennet
is produced by the cheesemakers and consequently, this artisanal product has some special
characteristics, compared to other rennets. Apart from the proteolytic enzymes, this
rennet type contains also lipolytic enzymes that contribute to the produced cheese special
sensory characteristics. This review outlines the preparation procedures, the enzymatic
characteristics as well as the physicochemical composition and microbiological quality of
such rennet and also presents the use of other commercial enzyme preparations from lamb
and kid in cheesemaking
