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

Table 7

Proximate composition of raw milk and liquid samples during Danbo cheese processing.

Parameters	Liquid samples were taken 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
Moisture (%)	88.93 ± 0.01^de	88.62 ± 0.05^de	90.73 ± 0.05^b	88.40 ± 0.02^e	89.73 ± 0.38^c	88.81 ± 0.01^de	89.18 ± 0.31^dc
Crude protein (%)	2.96 ± 0.01^cd	3.15 ± 0.01^a	3.06 ± 0.01^ab	2.87 ± 0.01^de	2.85 ± 0.02^e	2.87 ± 0.01^de	3.05 ± 0.07^bc
Crude fat (%)	4.00 ± 0.00^a	2.81 ± 0.01^e	2.00 ± 0.00^g	3.51 ± 0.00^b	3.05 ± 0.05^d	3.23 ± 0.08^c	2.70 ± 0.00^f
Ash (%)	0.48 ± 0.01^e	0.62 ± 0.01^c	0.79 ± 0.01^a	0.69 ± 0.00^b	0.70 ± 0.00^b	0.48 ± 0.01^e	0.64 ± 0.02^c
Carbohydrates (%)	3.64 ± 0.01^f	4.33 ± 0.01^d	3.40 ± 0.01^g	4.58 ± 0.01^bc	4.07 ± 0.05^e	4.53 ± 0.02^c	4.32 ± 0.11^d
Energy (Kcal/100 g)	62.38 ± 0.02^a	55.22 ± 0.08^d	43.84 ± 0.08^f	60.85 ± 0.38^b	55.13 ± 0.17^d	58.61 ± 0.65^c	53.76 ± 0.74^e

LAB, lactic acid bacteria; TTA, titratable acidity; CR, commercial rennet; DFE, dialyzed fungal enzyme; DBE, dialyzed bacterial enzyme. The mean is the average of three measurements and expressed as mean ± SD. Means with the same letters within the row are not significantly different while means with different letters within the row are significantly different at .