Milk Proteins Affect Yield and Sensory Quality of Cooked Sausages

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Abstract
Sausages were produced with seven different mixtures with skim milk powder, sodium caseinate and whey protein (1.5, 3, 5%) according to a simplex‐centroid design, where the proportion of each ingredient varied from 0 to 100%. Principal component analysis (PCA) identified that sausages with 1.5% milk protein were most similar in sensory quality to the controls and had minimum cooking loss. PCA was effective to reduce the number of attributes to five to describe the main variation among the 1.5% milk protein sausages. A mixture of 1:1 blend of skim milk powder and whey protein resulted in the product with lowest cooking loss.