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

Table 6

pH and TTA of raw milk and liquid samples during Danbo cheese processing.

Parameters	Liquid samples produced during Danbo cheese processing
	Raw milk	CR after LAB addition	CR after renneting	DFE after LAB addition	DFE after renneting	DBE after LAB addition	DBE after renneting
pH	6.65 ± 0.03^a	5.95 ± 0.01^c	5.82 ± 0.02^d	5.70 ± 0.02^e	5.60 ± 0.03^f	5.70 ± 0.00^e	5.87 ± 0.01^d
TTA	0.12 ± 0.00^d	0.14 ± 0.00^c	0.12 ± 0.00^d	0.15 ± 0.00^b	0.15 ± 0.00^b	0.16 ± 0.00^a	0.14 ± 0.00^c

Data are expressed as mean ± SD (n = 3). Mean values with the different letters within a row are significantly different at . LAB, lactic acid bacteria; TTA, titratable acidity; CR, commercial rennet; DFE, dialyzed fungal enzyme; DBE, dialyzed bacterial enzyme.