<b>Supplemental </b><b>Table S1</b>
收藏资源简介：
Effect of the interaction between coagulant type [Bovine<sub>TR</sub> (A) = natural bovine chymosin; Bovine<sub>FPC</sub> (B, C) = bovine fermentation produced chymosin; <i>Rhizormucor miehei</i> (D, E, F) = microbial coagulant produced by fermentation using Rhizomucor miehei; Camel<sub>FPC</sub> (G) = camel fermentation produced chymosin; Bovine<sub>VAR</sub> (H) = engineered bovine chymosin] and its doses (least square means and <i>F</i>-values and significance of contrasts) in the milk (IMCU = International Milk Clotting Units) on modeled milk coagulation properties
不同凝固剂类型与添加剂量的交互作用对模拟乳凝乳特性的影响：所涉凝固剂包括牛源天然凝乳酶（Bovine<sub>TR</sub> (A)）、牛源发酵制备凝乳酶（Bovine<sub>FPC</sub> (B, C)）、以米黑根毛霉（Rhizomucor miehei）发酵制备的微生物凝固剂（D、E、F）、骆驼源发酵制备凝乳酶（Camel<sub>FPC</sub> (G)）以及工程化牛源凝乳酶（Bovine<sub>VAR</sub> (H)）；本研究以乳中指标为观测对象，单位为国际牛奶凝块单位IMCU（International Milk Clotting Units），实验结果以最小二乘均值、F值及对比检验显著性进行呈现。
