Changes in Milk Protein Functionality at Low Temperatures and Rennet Concentrations.

As the incubation time progressed (12 and 24 h at 4 °C), rennet-added SMS showed a highly significant ( p < 0.05) decrease in κ-CN and a gradual increase ( p < 0.05) in LMWP, which indicated that a higher concentration of rennet at extended incubation time (12 and 24 h) led to more κ-CN breakdown into para-κ-CN and GMP ( Figure 1 b–g).

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