摘要：In this study, the effect of pH, storage time of milk at low temperature (5±1oC) added H2O2 in raw milk and CaCl2 in heat treated milk at different temperatures and times on rennetability of cow milk were investigated. Heat treated all samples increased the renneting time of milk. Addition of CaCl2 at increasing concentrations to heated milk resulted in shorting renneting time of milk, in all samples, the renneting time increased considerably with the prolongation of storage and decreased as the pH decreased statistically the effect of both parameters on rennetability were found significant (p<0.01).
