Effects of enzymatic modification of milk proteins on flavour and textural qualities of set yoghurt
2001
Kumar, H.R.H. | Monteiro, P.V. | Bhat, G.S. | Rao, H.G.R.
Milk proteins were enzymatically modified, using neutrase and trypsin immobilised on CM-Sephadex C-50, to the extent of 3, 4 and 5% degrees of hydrolysis. The neutrase-treated milk and the trypsin-treated milk were used separately to prepare set yoghurt. The set yoghurt prepared from neutrase-treated milk showed an improvement in body, texture and flavour, a faster rate of acid development and a reduction in setting time compared with the control. However, the set yoghurt prepared from trypsin-treated milk showed either a small or no improvement in textural and sensory properties.
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