FIELD: food industry.
SUBSTANCE: the present innovation refers to the ways of hydrolysis of milk proteins and compositions that contain hydrolyzed milk protein. The suggested composition contains hydrolyzed milk casein and, preferably, nonhydrolyzed whey protein at weight ratio of 9:1-1:1 (per dry matter) being the transparent liquid at pH=4 in case of dissolving in water or adding to water at the quantity of 40 g/l at 10°C. Moreover, peptide fraction of hydrolyzed protein has got molecular weight below 5000 Da being of above 95weight% against the quantity of protein present in hydrolyzed protein, which has been obtained due to applying proline-specific endoprotease in hydrolysis technique. The suggested composition could be obtained due to hydrolysis of casein protein and enables to obtain high-quality food products deprived of bitter taste.
EFFECT: higher efficiency.
13 cl, 6 ex
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