Investigation of microbial and some quality characteristics of animal origin rennets products provided for sales in Elazig

In important area in the food sector is milk and dairy products. The cheese and milk products, which have more variety than the first, are among the first. The most important factors affecting cheese quality are milk and cheese yeast. Cheese yeasts can be examined in 3 groups as microbial origin coagulants, vegetable origin coagulants and animal origin coagulants. Animal-based coagulants are preferred in cheese production. In this study, microbiological, technological and sensory analyzes of 30 different animal origin cheese products belonging to different firms, which are effective on cheese quality and offered to sale in Elazığ province, were compared with TS 3844 Cheese Mayan Standard. Lactobacillus, Lactococcus and Salmonella were not detected when microbial analysis of the samples of cheese yeast examined in the study found an average of 6,09x10± ,23x10 kob/ml TAMB and 0,2x10 ± 0,1x10 kob/ml yeast and mildew. As a result of the technological analysis, the average pH values of the yeast samples were 5,56 ± 0,11, the average salt ratio was 16,34 ± 1,13, the average acidity ratio was 0,21 ± 0,02 and the yeast strengths were 1 / 24,000-1 / 3,500 has been detected. It has been determined that the yeast strength of the samples of cheese yeast is different from the yeast strength determined in the laboratory by the laboratory. As a result of sensory analysis, it was determined that the samples of cheese yeast have their own taste, smell and bright and homogeneous structure. Findings obtained as a result of the analyzes made were determined as a result of TS 3844 Cheese Yeast Standard. Key Words: Rennet, cheese yeast, cheese yeast of animal origin, cheese