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SDS-PAGE of aqueous extracts obtained from cream cheeses. Lane 1: molecular weight marker; lane 2: cheese made with chymosin; lane 3: cheese clotted with a plant coagulant (0.042 mg of protein/100 mL of milk); lane 4: cheese clotted with a plant coagulant (0.0846 mg of protein/100 mL of milk); lane 5: cheese clotted with a plant coagulant (0.1694 mg of protein/100 mL of milk).
