Abstract
In order to improve the dislike flavor and taste of skim-milk, the effect of proteolytic enzymes on skim-milk was investigated. By the sensory taste, it was showed that the characteristic flavor of skim-milk vanished, accompanying with an increase of the sweetness and the taste, but, on the contrary, the pecurlar flavor of fresh-milk itself disappeared and the taste often became heavy. The most suitable amount of enlyme as for the good taste was 25-50 units/100g (1 unit=an equivalent to tyrosine 10/μg measured as TCA soluble, colored substance by Folin's reagent). As the result of determination of TCA soluble N, amino N and peptide N, the taste was assumed occur on account of the increase of both amino N and peptide N, especially the later. The specific viscosity decreased, but the decrease had not effect on the decision of the quality of skim-milk whether it was heavy or light.
