摘要:In this study, the effect of different heat treatments on the rennetability of cow and sheep milks 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 samples, some heat treatments (72 oC, 75 oC and 80 oC) increased the renneting time of milk. But the effect of some heat treatments (65 oC and 68 oC) were not important. Addition of CaCl2 into heat treated milk samples decreased the renneting time.