摘要：In this study, the effect of different heat treatments on the rennetability of cow and goat milks and their combinations (%25, %50 and %75) were investigated. The milk samples were divided into six subsamples and the first subsample from each sample was remained as control. The other samples were heated at 65 oC, 68 oC, 72 oC, 75 oC and 80 oC for 30 minutes, 10 minutes, 20 seconds, 20 seconds and 20 seconds respectively. Each one of the subsamples were subdivided into six parts and CaCl2 was added at the rates of %0.00, %0.01, %0.02, %0.03, %0.04 and %0.05 into these samples and their renneting times were determined. For all of the samples, some heat treatments (65 oC, 72 oC, 75 oC and 80 oC) increased the renneting time of milk. But heating milk to 68 oC for 30 min. resulted in decrease in renneting time of some of the milks. Addition of CaCl2 at increasing concentrations to heated milk resulted in shortening the renneting time of milk.
