Evaluation of composition and physicochemical properties of the enzyme casein hydrolysates

To obtain hydrolyzates with valuable biological characteristics we optimized the process of enzymatic hydrolysis of casein by enzyme preparations. Enzymatic properties of milk protein hydrolysates were evaluated by a set of physical, chemical and organoleptic characteristics. For food safety in the research we provided data on the residual antigenicity (AG) of enzymatic protein hydrolyzate.