摘要：In this study, the effect of different heat treatments on the rennetability of sheep and goat milk and their combinations (25%, 50% and 75%) were investigated. The milk samples were divided into six subsample 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 other samples, except one sample (the mixture of 75% sheep and 25% goat milks), all of the heat treatments increased the renneting time of milk. But, heating milk to 65 oC for 30 min. and 68 oC for 10 min. resulted in a decrease in renneting time of the mixture of 75% sheep and 25% goat milk. Addition of CaCl2 at increasing concentrations to heated milk resulted in shortening the renneting time of milk.
