Determination of microbiological, sensorial and technological characteristics of rennet using in cheese factories around Erzurum

In this research, the microbiological, sensory, composition and technological properties of rennets, which have a major effect on cheese quality, were determined. Rennet samples were obtained from dairy companies in Erzurum and around where there is an important cheese production potential of Turkey.At total 20 pieces of rennet sample, total aerobic mesophilic bacteria (TAMB), coliform bacteria, yeast and mold, Lactobacillus and Lactococcuscounts were <1-7.14 ± 0.13 log cfu/ml, <1- 2.72 ± 0.17 log cfu/ml, <1- 5.45 ± 0.09 log cfu/ml, <1-7.12 ± 0.05 log cfu/ml and <1-7.31 ± 0.04 log cfu/ml, respectively.Staphylococcus aureus, anaerobic spore-forming bacteria and Salmonella were not found in any sample.It was determined that, pH 4.21 ± 0.01-6.12 ± 0.02, % acidity 0.06 ± 0.00-0.83 ± 0.01, salt % 7.05 ± 0.04-22.24 ± 0.01 and the clotting activity varied between 1/180 and 1/10561.Nine of the rennet samples were found to have a distinctive color, appearance and odor in their sensory properties, with no sediment and clear, two of which were turbid and lightly sedimentary and ten of them had foreign odor.When the results of the research are evaluated collectively, it was determined that most of the rennet samples were not adaptable to TS 3844 Rennet Standard (Turkish) in terms of microbiological, sensory and technological properties and there were differences between obtained results and values indicated on the labels of commercial rennets.Since rennet is one of the most important factor affecting cheese production and quality, it was revealed that all properties of rennet should be taken into account in production, storage, usage and control and the studies in this area should be increased.