Quality demands for cheese milk are more rigorous then demands for drinking milk. Milk components should provide such physicochemical characteristics that allow normal coagulation and provide proper environmental conditions for technologically important microorganisms (MO). During the cheese production industrial rennet, obtained from calf rennet (animal origin) is usually used. On the other hand vegetable coagulants and microbial coagulants are also known, and the latest were used in our study. According to technological process of making the Edam cheese, we made 50 cheeses, half of which were made by the use of the existing powder rennet and half of them by the use of new liquid rennet. The quality of cheeses were than evaluated in terms of sensory parameters, where we scored appearance, color, consistency, cross section, smell and flavor; and in terms of physicochemical parameters, where we analyzed content of fats, proteins, dry matter, moisture, salt and fats in dry matter. Physicochemical analyses of cheeses were performed in four time intervals. First analysis was made on freshly made cheese and then after 10, 20 and 150 days of ripening. Regardless on the rennet used, the results of the physicochemical analyses showed very similar contents of the individual parameters in all four time intervals. All cheeses have been ripening in foil, which is known to prevent the loss of moisture from the cheese and maintains constant physicochemical parameters in the entire time period of cheese ripening. On the other hand, there was no positive effect of the use of new rennet on the sensory quality of the cheeses. The average scores of the sensory analysis of cheeses made with new rennet were lower than ratings of the sensory analysis of cheeses made with existing rennet in all four time intervals.
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