Effects of casein hydrolysate (CH) on fermentation time,starter dosage,viscosity,taste,mouthfeel and stability of yogurt with YC-380,ABT-7 and FAST-89 as starters were studied in the paper.

The effect of five casein hydrolysates, which have a degree of hydrolysis of 4.

Effect of casein hydrolysate on the functional development of proteometabolism in the liver of newborn piglets;

Pepsin was observed to be the only protease to produce antibacterial peptides,while casein hydrolysates generated by the other 2 proteases almost had no antibacterial effect,and there was no positive correlation between their antibacterial activity and hydrolyzing degree.

Effect of casein-hydrolysates on fermentation rate and quality of low-fat yoghurt;

The optimal conditions for Plastein reaction were as follows: concentration of casein hydrolysates was 50%,addition level of papain or tyrosine was 500 U/g proteins or 2.

, first preparation of casein hydrolysates by papain-catalyzed, and then modification of these hydrolysates by plastein reaction with papain.