Microbiological, Sensorial and Technological Characteristics of Rennet Used in Cheese Production Facilities around Erzurum City in Turkey

The purpose of this study was to determine the microbiological, sensory, composition and technological properties of rennet samples used in dairy facilities in and around Erzurum city, which have an important role in the cheese production potential of Turkey. In 20 rennet samples obtained from dairy facilities, total aerobic mesophilic bacteria (TAMB), coliform bacteria, yeast and mold counts were determined as well as Staphylococcus aureus, anaerobic spore forming bacteria and Salmonella. pH, % acidity,% salt and milk clotting activity were determined in cheese rennet samples, and their sensory properties were investigated. There were differences among the results of the rennet clotting activity indicated on the labels of commercial rennet while most of the rennet samples did not comply with the TS 3844 Turkish Rennet Standard in terms of their microbiological, sensory and technological properties. Since rennet is one of the most important factors affecting cheese production and quality, it has emerged that all the characteristics of production, preservation, use and supervision should be taken into consideration and studies on this subject should be increased