Milk-Gelling Properties of Proteases Extracted from the Fruits of Solanum Elaeagnifolium Cavanilles

Figure 2

Sigmoidal four-parameters equation used to analyze the rheological behavior of milk clotted with bovine chymosin, recombinant camel chymosin, or trompillo proteases. =viscosity at gel point, =initial viscosity, =half of the maximum viscosity, =time to reach half maximum viscosity, =rate of caseins aggregation, =time to start the caseins aggregation, and =time to form the milk gel.