Although, in Iran, high investment has been done in cheese industry but , the rennet requiment in this industry is completely supplied from abroad. In this study, possibility of M.miehei rennet application in producing Iranian white brine cheese was studied.This rennet was compared with an animal- rennet as well as a commercial fungal one called “Rennilase”. Soluble nitrogen (SN) and Non-Protein Nitrogen (NPN) contents in cheese prepared from M.miehei rennet were significantly higher than those prepared from the two others. These two indices show that proteolytic activity of M.miehei rennet was significantly higher than that in the other two. The changes of parameters such as cheese acidity, dry matter content and the concentration of minerals including Ca, P and NaCl in brine was studied during the 60 days of ripening period. From this point of view, there was a significant difference between M.miehei use, and the use of the other two.
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