Foaming and sensory properties of bovine milk protein isolate and its associated enzymatic hydrolysates

The surface tension, foaming, bitterness and colour properties of bovine milk protein isolate (MPI) MPI hydrolysates generated with Flavourzyme TM , Neutrase Protamex were evaluated. tension the hydrolysate samples (46.6–48.3 mN m -1 ), measured using pendant drop shape analysis, was reduced compared intact (49.1–49.6 ). foam half-life (58.1–214 s) at 25 °C significantly (783–850 s). L* value (69.9–77.4) lower than (84.3–86.0). (60 min incubation) demonstrated a mean score (2.14) comparable (1.52–1.57). All other displayed increased bitterness; had highest scores (8.80–9.39). foaming sensory enzyme DH dependent; development may be minimised by as hydrolytic due to presence exopeptidase activities.