Figure 5.

Apparent viscosity (η app) in mPa·s, measured at a shear rate of 122 s⁻¹, of unhydrolyzed milk protein concentrate (MPC control), whey protein concentrate (WPC control) and sodium caseinate (NaCN control) control samples and their corresponding hydrolysates (H) before (no heated) and after heating at 80 °C for 10 min (heated). Hydrolysates were generated using Prolyve 1000™ (pro) and Debitrase HYW20™ (deb) after 1 and 4 h of incubation at 50 °C. Note: WPC unhydrolyzed control gelled on heating; therefore, the η_app could not be measured.