摘要：In this study, the effect of pH and storage of milk at low temperature (5±1 oC) on the rennetability of cow, sheep and goat milk and their combinations (25%, 50% and 75%) were investigated. The milk samples were divided into two parts and the first part were kept at low temperature (5±1 oC) and its renneting time were determined at 0; 2; 4; 6; 16 and 24. Hours. The other part were kept at 30 oC and its renneting time were determined at the pH 6.6; 6.5; 6.4; 6.3; 6.2; 6.1; 6.0; 5.9; 5.8; 5.7; 5.6; 5.5; 5.4; 5.3 and 5.2. In the 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 the rennetability were found significant.
