Table 3.
Rheological properties of cream cheeses made with chymosin and a plant coagulant obtained from the ripe berries of S. elaeagnifolium.
| (Protease Added) μg of Protein/mL of Milk |
(0.022) | (0.4) | (0.8) | (1.6) |
|---|---|---|---|---|
| Item | Control 1 | Cheese made with plant coagulant | ||
| Spreadability 2 (N) | 151.3 ± 27.8 a | 117.7 ± 8.1 a | 151.6 ± 23.3 a | 101.3 ± 25.8 a |
| η* (kPa×s) | 20.4 ± 7.8 ab | 10.5± 3.9 bc | 29.2 ± 11.2a | 4.4 ± 0.77 c |
| G′ (kPa) | 124.3 ± 28.9 b | 64.1 ± 35.5 bc | 178.6 ± 18.9 a | 26.8 ± 4.8 c |
| G″ (kPa) | 32.1± 13.9 a | 15.8 ± 4.4 b | 42.8 ± 13.3 a | 7.4 ± 2.9 b |
1 Cheese made with chymosin from Aspergillus niger var. awamori (Chr Hansen). 2 Force required to spread the cheese between two surfaces. SE = standard error. η* = complex viscosity. G′ = storage modulus. G″ = loss modulus. 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).