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

Table 9

Proximate composition of Danbo cheeses (before press, salted, and ripened).

Parameters	CR fresh cheese before the press	CR salted cheese	CR ripened cheese	DFE fresh cheese before the press	DFE salted cheese	DFE ripened cheese	DBE fresh cheese before the press	DBE salted cheese	DBE ripened cheese
Moisture (%)	44.95 ± 0.01^c	24.60 ± 0.05^h	36.13 ± 1.67^f	49.92 ± 0.05^b	27.40 ± 0.05^g	37.28 ± 0.45^f	52.90 ± 0.20^a	39.53 ± 0.57^e	42.06 ± 0.86^d
Crude protein (%)	21.38 ± 0.01^d	26.61 ± 0.02^c	30.73 ± 0.22^a	11.65 ± 0.01^f	25.20 ± 0.10^c	28.50 ± 1.45^b	14.77 ± 0.01^e	26.17 ± 0.04^c	21.62 ± 0.16^d
Crude fat (%)	21.40 ± 0.10^b	35.90 ± 0.10^a	12.75 ± 1.25^e	21.15 ± 0.15^bc	35.05 ± 0.05^a	14.88 ± 2.43^de	19.10 ± 0.10^bc	18.00 ± 0.00^cd	11.93 ± 0.21^e
Ash (%)	1.86 ± 0.01^e	5.05 ± 0.02^a	3.83 ± 0.01^bc	1.64 ± 0.00^e	3.51 ± 0.01^d	3.66 ± 0.10^cd	0.63 ± 0.01^f	4.96 ± 0.01^a	3.95 ± 0.21^b
Carbohydrates (%)	12.18 ± 0.00^bcd	7.71 ± 0.02^d	16.55 ± 0.65^ab	15.74 ± 0.02^ab	9.08 ± 0.02^cd	15.68 ± 0.00^ab	12.90 ± 0.01^bc	12.04 ± 0.08^bcd	20.44 ± 0.28^a
Energy (Kcal/100 g)	326.84 ± 0.86^b	460.38 ± 0.744^a	303.92 ± 12.93^c	299.91 ± 1.31^cd	452.57 ± 0.93^a	310.67 ± 9.97^cb	282.54 ± 0.90^de	314.83 ± 0.51^bc	275.61 ± 3.63^e

Data are expressed as mean + SD, and all analyses are done in duplicate. Mean values in the same row with different superscripts are significantly different at . CR, commercial rennet; DFE, dialyzed fungal enzyme; DBE, dialyzed bacterial enzyme.