Some quality characteristics of animal rennets

Abstract

In this research, microbiological and chemical qualities of 20 animal liquid rennet samples, used for che-esemaking in dairy plants in Konya region were determined. As a result of the microbiological analysis, aerobic me-sophile, yeast and mould counts of the samples were determined between 0-1.0x103 cfu/ml and 0-9.6x10 cfu/ml respectively. None of the samples contained coliform bacteria, E.coli, S. aureus and anaerobic bacteria. In the consequence of the chemical analysis salt contents and pH values were determined between 12.91-18.79% and 5.026.10, respectively. In conclusion, all of the rennet samples were convenient with microbiological standard in TS 3844 (Turkish Rennet Standard), but of the 20 rennet samples 10% for salt contents were under the minimum limit in TS 3844.

Keywords

• rennet
• animal origin
• quality
• turkish standard
• konya