Application of Milk-Clotting Protease from Aspergillus oryzae DRDFS13 MN726447 and Bacillus subtilis SMDFS 2B MN715837 for Danbo Cheese Production

Table 10

Mineral concentrations of ripened cheese (after 2 months of ripening).

Types of cheese	Mineral concentration in mg/100g
	Sodium	Potassium	Calcium	Magnesium	Zinc	Manganese	Iron
CR cheese	356.50 ± 0.02	2.10 ± 0.01	3.74 ± 0.01	49.80 ± 0.04	0.10 ± 0.07	ND	ND
DFE cheese	364.07 ± 0.00	2.88 ± 0.00	10.91 ± 0.00	24.17 ± 0.01	0.56 ± 0.02	23.21 ± 0.44	ND
DBE cheese	366.31 ± 0.02	3.78 ± 0.00	9.11 ± 0.01	6.99 ± 0 .031	0.834 ± 0.08	6.29 ± 0.20	ND

ND, not detected; CR, commercial rennet; DFE, dialyzed fungal enzyme; DBE, dialyzed bacterial enzyme. Data are expressed as mean ± SD (n = 3).