Evaluation of antigenicity and nutritional properties of enzymatically hydrolyzed cow milk.

Sci Rep · 2021 · PMC8452708 · PMID 34545177

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an increasing trendno p-value reported

In addition, with the increase in enzymatic hydrolysis time, the DH of Alcalase-treated CM (AT) showed an increasing trend, and reached a maximum value (13.81%) after 60 min, but as the enzymatic hydrolysis time reached 90–120 min, the DH decreased gradually (90 min: 8.81%; 120 min: 11.43%).

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