Research Article

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

Figure 5

Rheological analysis of milk gelation induced by different proteases at 30°C. =viscosity at gel point, =rate of caseins aggregation, =time to start the caseins aggregation, and =time to form the milk gel.
(a) Chymosin from calf stomach
(b) Recombinant camel chymosin
(c) Plant-derived protease
(d) Recombinant camel chymosin+plant-derived protease