Effects of enzymatic modification of milk proteins on flavour and textural qualities of set yoghurt

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.