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

Table 8

pH and TTA of Danbo cheese (before press, salted, and ripened).

Parameters	CR fresh cheese before press	CR salted cheese	CR ripened cheese	DFE fresh cheese before press	DFE salted cheese	DFE ripened cheese	DBE fresh cheese before press	DBE salted cheese	DBE ripened cheese
pH	5.39 ± 0.00^g	5.77 ± 0.01^e	7.31 ± 0.00^b	5.22 ± 0.02^h	5.61 ± 0.01^f	6.56 ± 0.00^c	5.63 ± 0.02^f	6.06 ± 0.02^d	7.34 ± 0.00^a
TTA	0.05 ± 0.00^e	0.03 ± 0.00^f	0.11 ± 0.00^c	0.06 ± 0.00^d	0.02 ± 0.00^g	0.27 ± 0.00^a	0.05 ± 0.00^e	0.03 ± 0.00^f	0.16 ± 0.00^b

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