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. 2019 Nov 20;8(12):600. doi: 10.3390/foods8120600

Table 3.

Lactodynamographic (LAT) parameters measured for C. cardunculus (Cc), calf rennet (Cr) and F. carica (Fc) extracts in bovine, buffalo, goat and sheep milks at 35 °C.

LAT Parameters Coagulant Milk
Bovine Buffalo Goat Sheep
r Cr 12.22 aA
(±1.28)
15.22 aA
(±0.53)
10.08 aA
(±0.97)
11.58 aA
(±0.84)
Cc 42.30 aC
(±0.54)
18.11 bA
(±0.13)
39.27 aB
(±0.87)
21.46 bB
(±1.46)
Fc 22.9 aB
(±3.15)
N/A N/A 10.05bB
(±0.68)
k20 Cr 9.72 aA
(±2.58)
4.95 aA
(±0.81)
14.37 aA
(±1.71)
4.87 aA
(±0.52)
Cc 10.01 aA
(±0.71)
6.24 aA
(±0.75)
8.38 aA
(±0.84)
6.34 aA
(±0.80)
Fc 13.39 aA
(±0.19)
N/A N/A 8.35 bA
(±1.01)
a60 Cr 54.18 aB
(±1.22)
52.06 aA
(±4.22)
45.20 aA
(±8.63)
58.84 aA
(±3.8)
Cc 29.45 cA
(±2.22)
59.55 aA
(±1.47)
38.89 bA
(±2.60)
52.77 aA
(±0.87)
Fc 37.30 bB
(±2.77)
N/A N/A 53.41 aA
(±3.81)

Abbreviations are: r (min)—clotting time; k20 (min)—curd firming time; a60 (mm)—curd firmness at 60 min after commencement of clotting. The results are mean values of triplicate experiments with standard deviations. Values with different upper letters differ significantly (Tukey’s test, p < 0.05) considering the coagulant factor for each type of milk (a, b, c). Values with different capital letters (A, B, C) differ significantly (Tukey’s test, p < 0.05) according to milk factor of each coagulant. N/A: not available (firmness was not reached).