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. 2022 Apr 19;9:868320. doi: 10.3389/fnut.2022.868320

Table 1.

Physicochemical, yield, hardness, and rheological properties and moisture content of the camel and bovine cheeses^*.

Parameter	Chymosin		Citric acid
	CM	BM	CM	BM
Yield (%) (g cheese/100 g milk)	12.3 ± 1.2^ab	9.6 ± 1.6^b	13.6 ± 1.6^a	11.0 ± 1.5^ab
Moisture content (g/100 g cheese)	66 ± 3.6^bc	48 ± 3.6^d	67 ± 0.4^ab	62 ± 0.2^c
pH	4.7 ± 0.01^ab	4.9 ± 0.12^a	4.4 ± 0.1^bc	4.3 ± 0.1^c
Acidity (%)	1.5 ± 0.3^cd	1.1 ± 0.2^d	2.4 ± 0.1^a	1.9 ± 0.2^bc
Hardness (g)	422 ± 49^c	4,612 ± 451^a	342 ± 11^c	3,331 ± 199^b
Complex Viscosity (Pa.s)	377 ± 44^c	2,150 ± 87^a	329 ± 25^c	2,051 ± 51^a
G′, Pa	2,678 ± 445^c	20,953 ± 577^a	1,929 ± 209^c	16,032± 514^b
G″, Pa	975 ± 75^b	4,383 ± 390^a	693 ± 56^b	4,238 ± 306^a

^*

Means within a row with different alphabetical superscripts are significantly different (P < 0.05, n = 3). Source: Mbye et al. (11).