<b>Supplemental </b><b>Table S1</b>
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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
凝结剂类型[牛源TR型（A）=天然牛凝乳酶；牛源FPC型（B、C）=发酵法生产牛凝乳酶；米黑根毛霉（Rhizomucor miehei）型（D、E、F）=采用米黑根毛霉发酵制备的微生物凝结剂；骆驼源FPC型（G）=发酵法生产骆驼凝乳酶；牛源VAR型（H）=工程化牛凝乳酶]与其使用剂量的交互作用（以最小二乘均值、F值及对比显著性表征）对以国际牛奶凝块单位（International Milk Clotting Units，IMCU）计量的牛乳模拟凝乳特性的影响
