Development of a lactic casein based savoury flavour product : a thesis presented in partial fulfilment of the requirement for the degree of Master in Food Technology at Massey University, Manawatū, New Zealand. EMBARGOED until 31 July 2021
The aim of this project was to develop a casein-based hydrolysate formulation that has higher savoury flavour and is more cost effective than an commercial savoury hydrolysate. From the literature review, bovine casein protein has the most savoury flavour potential of all proteins due to its high glutamic acid and glutamine content. Most importantly, the final formulation achieved cost reduction per kilogram based on the same commercial cost model as the control. An informal sensory panel indicated that the new savoury hydrolysate was more savoury and less bitter than the commercial control.