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cheese-making properties. In view of the increasing difficulties encountered in cheese-making, and with the intention of improving cheese yield and quality, the dairy industry and dairy research are determined to better investigate coagulation mechanism and better define parameters which determine the cheese-making quality of milk. A bibliographie review has been presented which shows the primordial influence on renneting properties of certain physico-chemical characteristics in milk. Forty-eight individual milk samples were taken and their physico-chemical composition, rennet and acid coagulating properties and cheese-making behavior in soft and fresh "micro-cheese-making" determined. Statistical analysis of data confirmed that cheese-making properties are mainly lniluenced by casein and calcium content, but are also influenced by lesser known factors such as casein proportion and micel/ar structure. Final/y, linear equations have been established for prediction of cheese yield.

Relations entre les caractères physico-chimiques des laits et leur aptitude fromagère