Table 2.
Composition and yield of cream cheeses made with chymosin and a plant coagulant obtained from the ripe fruits of S. elaeagnifolium.
| (PROTEASE Added) μg of Protein/mL of Milk | (0.022) | (0.4) | (0.8) | (1.6) |
|---|---|---|---|---|
| Component | Control 1 | Cheese made with plant coagulant | ||
| Moisture (g/100 g) | 59.7 ± 8.8 a | 59.5 ± 6.5 a | 58.5 ± 4.4 a | 61.9 ± 2.8 a |
| Fat (g/100 g) | 14.4 ± 0.6 a | 14.4 ± 0.7 a | 14.9 ± 0.1 a | 14.3 ± 0.7 a |
| Protein (g/100 g) | 6.0 ± 0.4 a | 5.1 ± 0.2 ab | 5.3 ± 0.8 ab | 4.7 ± 0.6 b |
| Ash (g/100 g) | 1.1 ± 0.1 a | 1.0 ± 0.05 a | 1.0 ± 0.1 a | 0.8 ± 0.2 a |
| Carbohydrates 2 (g/100 g) | 18.8 ± 2.0 a | 20.1 ± 1.8 a | 20.3 ± 1.9 a | 18.3 ± 2.1 a |
| Yield (%) | 16.1 ± 1.21 a | 14.9 ± 0.74 a | 14.0 ± 2.4 a | 15.0 ± 2.1 a |
1 Cheese made with chymosin from Aspergillus niger var. awamori (Chr Hansen). 2 Calculated by difference. SE = standard error. a, b Means followed by different letters in the same row are statistically different (ANOVA, Tukey-Kramer test, p < 0.05). Data represent the average of four replicates (n).