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

Table 4

Cheese and whey yield from the commercial rennet, dialyzed fungal, and dialyzed bacterial enzymes.

Treatment	Whey yield (%)	Cheese yield (%)	Body properties
Commercial rennet	40.0	9.0	Firm and acceptable
Dialyzed fungal enzyme	37.0	8.6	Slightly firm and acceptable
Dialyzed bacterial enzyme	27.5	8.9	Watery body