Abstract
This work aimed to study milk gel formation during a slow fermentation process and the simultaneous action of different proteases like bovine chymosin, recombinant camel chymosin, ficin and bromelain. The acid‐induced gels with bovine chymosin and recombinant camel chymosin were firmer than the control gels without proteases or the gels added with plant proteases. However, the acid‐induced gels with chymosins had a considerable water release and shrunk in volume as the milk fermentation progressed. In contrast, the acid‐induced gels added with bromelain and ficin were softer and showed less syneresis, even at acidic pHs.
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