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

Table 4

Whey separation in milk gels clotted at 30°C with different proteases.

Parameter	Recombinant camel chymosin	Chymosin from the calf stomach	Trompillo proteases^1	Recombinant chymosin+trompillo proteases^1
Milk^2, (g)	^a	^a	^a	^a
Whey^3, (g)	^a	^a	^a	^a
Milk gel, (g)	^a	^a	^b	^a
Syneresis, %	^b	^b	^a	^b
[P], (g 100 mL^-1)	^b	^b	^a	^b

¹Plant-derived protease from the fruits of Solanum elaeagnifolium. ²Milk added with the protease solution and CaCl₂ at 0.02% . ³Whey released after 80 minutes of incubation at 30°C and subsequently centrifuged for 10 minutes at 10°C and 300 × g. [P]=protein content in the whey. ^a,b,c,dMean values in the same row with different superscripts differ (ANOVA, Tukey-Kramer test, ). Data represent the average of three replicates ().