The Use of Enzymes in Dairy Protein Hydrolysates
Published
06 May 2021
Whey and casein protein hydrolysates are valuable ingredients with nutritional and functional benefits.
Introduction
Whey and casein protein hydrolysates are valuable ingredients with nutritional and functional benefits. On the downside, hydrolysis of these two dairy proteins very often have an undesirable taste or texture, meaning the blander the protein hydrolysate, the better. A simple yet effective way to improve your dairy protein hydrolysate and set your product apart is by using enzymes. This technical bulletin will introduce you to the use of enzymes for improving dairy protein hydrolysates with detailed application information.
