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