Abstract

The aim was to investigate some of the microbiological, physical, chemical and sensorial properties of commercial rennet samples collected from different regions in Turkey. A total of 25 liquid rennet samples were tested. The total aerobic mesophilic bacteria count was

DOI

Keywords

Chymosin, rennet, clotting, cheese

First Page

501

Last Page

505

Recommended Citation

ÇAKMAKÇI, S, & BOROĞLU, E (2004). Some Quality Characteristics of Commercial Liquid Rennet Samples. Turkish Journal of Veterinary & Animal Sciences 28 (3): 501-505. https://doi.org/-

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