Production of an enzymic hydrolysate of casein on a kilogram scale

The scaling‐up of a method for the production of an enzymic hydrolsate of casein is descrived; minor modifications of the laboratory procedure were required. The spray‐dried product is relatively free of the bitterness often associated with proteins subjected to enzymic treatment. The bacteriological load of the raw materials, the intermediate stages, and the final product was monitored. The production of hydrolysed casein in quantity is providing an opportunity to investigate the dietary potential of pre‐digested protein for patients suffering from digestive disorders as a result of pancreatic malfunction.