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

Table 3

Rheological behavior of milk clotted with different proteases at 30°C.

Parameter	Recombinant camel chymosin	Chymosin from the calf stomach	Trompillo proteases^1	Recombinant chymosin+trompillo proteases^1
, (mPa s)	^a	^a	^a	^a
, (mPa s)	^b	^b	^c	^a
, (mPa s)	^ab	^b	^c	^a
, (mPa s) min^-1	^ab	^ab	^ab	^a
, min	^a	^a	^a	^b
, min	^a	^a	^a	^b
, min	^b	^b	^a	^c

¹Plant-derived protease from the fruits of Solanum elaeagnifolium. =initial viscosity, =maximal viscosity, =increase of viscosity during gel formation (), =rate of caseins aggregation (1/b), =time to start caseins aggregation (), =time to reach the maximal viscosity (), =time to induce milk gelation once caseins started their aggregation (). ^a,b,c,dMean values in the same row with different superscripts differ (ANOVA, Tukey-Kramer test, ). Data represent the average of three replicates ().