الفهرس 
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Abstract
Calf rennet has been used in Dorniati cheese making for long times. Calf rennet is traditionally obtained from slaughtered calves. However. due to shortage of meat. calves were recommended to be fattcned for two years. This cause a sharp decrease of calf rennet available. Researches have been trying to evaluate the applicability of calf rennet substitutes. these substitutes arc adult bovine rennet (ABR). microbial rennet ti”OI11 \/IIC()/• niich.)! (:\lR) and mixtures of calf rennet and adult bovine rennet
in different ratio (I CR: I ABR. I CIL~ABR. 3(,R: I ABR). This study \\,IS intended to evaluate different close of rennet mixture in milking Domiati-Iikc cheese Results showed that milk clotting time was positive correlated with sodium chloride concentration. But milk clotting time was inversely correlated with calcium chloride concentration and temperature. Milk clotting time \\,IS decreased as milk solids increased up to I 2 under all
treatments.