摘要：The objective of this study is to contribute the works on the standardization of renneting of milk and on the cheese yield. For this purpose the effects of pH, calcium chloride and rennet concentrations on the yield were determined. In this research, losses of nitrogen and solids-non-fat into the whey, actual and adjusted yields and whey release were measured. The effects of these three variables on the yield parameters were found to be significant (p<0.05). This study was carried on by utilization of reconstituted skim milk and raw skim milk. It was found that the losses of protein and solids-non-fat into the whey during the renneting of raw skim milk have been higher than those of reconstituted skim milk.
