Effect of Enzymatic Modification of Proteins on Physico-chemical Characteristics of Milk Powder

Milk proteins were modified using neutrase and an extracellular enzyme from Enterobacter sp. isolated from milk. Improvements in most of the physico-chemical characteristics of milk powder were achieved by the protein modification. Modified milk powder showed increased dispersability, browning, acidity, moisture and insolubility index compared to control and decrease in solubility and bulk density. Modified buffalo milk powder exhibited better dispersability compared to modified cow milk powder.