DDC Tech Day | Research on Preparing Natural Milk-Fragrance Feed Flavoring Substrates via Enzymatic Hydrolysis

Abstract: By enzymatically hydrolyzing milk and other ingredients to prepare a natural milk-flavored substrate, the optimal process conditions were determined to be at a temperature of 55 ℃, Enzymatic hydrolysis time is 6h， pH For 6.5 , Enzyme addition amount 0.1% This process conditions produce a milky substrate that more closely resembles the flavor of pig milk. 40% Adding it to the milky fragrance base makes the product smoother, naturally realistic, enhances palatability, and encourages feed intake.

Keywords: Enzymatic hydrolysis , Sensory Evaluation , Acidity , Milk-flavored feed flavoring

Milk-flavoring essences are mostly formulated using single compounds, while enzymatically hydrolyzed natural milk-derived products are incredibly complex. Compared to the milk-flavored essences created through blending, these naturally derived ones offer a fragrance that is far more natural, gentle, rich, and authentic—perfectly complementing the flavor of the product being enhanced with a genuine milk aroma. In the food and feed industries, natural milk fragrance is undeniably the key trend driving future development. ^[1] Natural milk fragrance is most commonly produced using enzymatic and fermentation methods. The enzymatic method for preparing natural milk fragrance substrates involves using milk, cream, and other primary ingredients, where lipases break down milk fats to enhance the aroma. 150–200 Double the frankincense substrate. Wang Jianming et al. ^[2] By combining cheese-flavoring lipase and a complex protease to hydrolyze milk, a rich, cheese-like flavor additive is produced, allowing people to enjoy the taste of cheese at the price of milk. Japan's Hasegawa Company uses lipase to process oils and fats, creating dairy-flavored ingredients. Kanisawa Wait ^[3] Researchers reported that microbial lipases exhibit high activity toward key components in dairy flavorings—palmitic acid and oleic acid.

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