Production of milk hydrolysate for fortification of beverages

ABSTRACT

A modification of the process of Helbig et al. [1980] for preparation of a non-bitter desalted milk hydrolysate was presented. Skim milk was hydrolyzed with alcalase at 45 degree in 4 hours. The resin in OH form was added to milk batches with caution to simultaneously raise the pH to 8.5 for optimum proteolysis and exchange the anions in milk which contributed to saltiness. These modifications resulted in a shorter hydrolysis time and a more economical resin regeneration. The dried milk hydrolysate was added to soft drinks at solids concentrations up to 10% [3% protein] without adverse effects on their taste, color and clarity