Effect of Partially Hydrolyzed Kappa-Casein on Physicochemical and Sensory Properties of Heated Milk

Abstract The chemical, physical, and sensory characteristics of renneted skim milk (RSM) containing partially hydrolyzed κ-casein were assessed and compared with skim milk (control). Rennet was added to heated milk (60°C for 15 minutes) at seven concentrations from 0.1 to 0.7 mL rennet/100 mL milk followed by heating to 63°C for 30 minutes in order to inactivate the rennet. The RSM samples had higher viscosity as well as whiter, yellower, and greener color in comparison with control sample. The range of size distribution of casein aggregates was larger than that of skim milk, while being within the range of fat mimetics. Keywords: Fat mimeticspartially hydrolyzed κ-caseinrennetrenneted skim milktextured skim milk Acknowledgments The authors would like to thank Tanja Wildemann of the EFFoST Task Team Editorial Support who revised of this article in terms of language use. Notes a,eMeans within the same column with different superscript differ significantly (p < 0.05). CUSM: Control unheated skim milk, CHSM: Control unheated skim milk, HSMR0.1: Heated skim milk with 0.1 rennet, HSMR0.2: Heated skim milk with 0.2 rennet, HSMR0.3: Heated skim milk with 0.3 rennet, HSMR0.4: Heated skim milk with 0.4 rennet, HSMR0.5: Heated skim milk with 0.5 rennet, HSMR0.6: Heated skim milk with 0.6 rennet, HSMR0.7: Heated skim milk with 0.7 rennet. a,bMeans within the same column with different superscript differ significantly (p < 0.05). CUSM: Control unheated skim milk and HSMR0.4: Heated skim milk with 0.4 rennet. a,bMeans within the same row with different superscript differ significantly (p < 0.05). CUSM: Control unheated skim milk, HSMR0.4: Heated skim milk with 0.4 rennet and GUSM0.4: Gelled heated skim milk with 0.4 rennet. a,bMeans within the same row with different superscript differ significantly (p < 0.05). CUSM: Control unheated skim milk, CHSM: Control unheated skim milk and HSMR0.4: Heated skim milk with 0.4 rennet. a,bMeans within the same column with different superscript differ significantly (p < 0.05). CHSM: Control unheated skim milk and HSMR0.4: Heated skim milk with 0.4 rennet.