Coagulation by rennet is performed at 32-34°C for 45-50 min. Sheep's milk is very sensitive to rennet and, because of the higher h/as-casein ratio, coagulation proceeds faster than with cow's milk (9,10). Alternatively, less rennet is required to obtain the same coagulation time as with cow's milk (11). The use of homemade rennet, made from the abomasa of unweaned lambs and kids (12), was very common when the majority of Feta cheese was manufactured at small plants in mountainous and semi-mountainous regions. Nowadays, the modern large and medium-sized cheese plants use commercial calf rennet.
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