Method for improving sensory quality of raw milk by using composite enzymatic hydrolysis and application
By employing a specific compound enzymatic hydrolysis method and a precisely controlled enzymatic hydrolysis process, the problem of undesirable flavors in raw milk has been solved, resulting in an improvement in the sensory quality of raw milk, producing a complex and rich taste similar to fermented milk, and enhancing the overall sensory attributes of dairy products.
Patent Information
- Application Number
- CN202511905414.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-17
- Publication Date
- 2026-02-06
AI Technical Summary
Existing technologies, such as single-enzyme hydrolysis or complex enzyme hydrolysis methods lacking precise control, struggle to enhance the aroma and taste of raw milk while avoiding undesirable flavors, particularly saponification, rancidity, or bitterness, thus limiting their application in the deep processing of dairy products.
A specific type and ratio of compound protease and lipase are used for sequential enzymatic hydrolysis, combined with precise control of hydrolysis temperature, time and stirring rate. This includes the use of exoprotease, asparaginase and Sn-1,3-position specific lipase. The protease releases flavor amino acids and generates flavor substances with lipase. Finally, the enzyme is inactivated to improve sensory quality.
It achieves synergistic improvement in the flavor and texture of raw milk, producing a complex and rich taste similar to fermented milk, neutralizing slight bitterness, avoiding unpleasant flavors, and improving the overall acceptability of the product.
Smart Images
Figure CN121465098A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of dairy processing technology, specifically a method and application for improving the sensory quality of raw milk using compound enzymatic hydrolysis. Background Technology
[0002] Raw milk is rich in triglycerides and various proteins. These macromolecules are not only its nutritional core but also key to determining its sensory qualities such as aroma, mouthfeel, and flavor. Enzymatic hydrolysis of these macromolecules releases unique flavor compounds, such as flavor-enhancing amino acids. Theoretically, enzymatic hydrolysis offers the possibility of targeted improvement of the sensory characteristics of raw milk.
[0003] However, raw milk, as a complex and highly emulsified natural system, has fat globules encased in intact milk fat globule membranes, and its proteins possess specific spatial structures. This natural physical barrier and chemical stability make it difficult for exogenous enzyme preparations to efficiently react with the substrate. In actual production, controlling the enzymatic hydrolysis reaction becomes exceptionally difficult. If lipase activity becomes uncontrolled, hydrolysis produces excessive amounts of free fatty acids, especially medium-chain fatty acids, which can disrupt the flavor balance and easily produce unpleasant saponified or rancid flavors. Similarly, improper control of the protease hydrolysis process can lead to the excessive production of bitter peptides. These bitter peptides severely mask the natural sweetness of the milk, resulting in a compromised flavor profile in the final product.
[0004] Therefore, existing technologies that rely solely on single enzymatic hydrolysis or simple compound enzymatic hydrolysis methods lacking precise control often fail to reliably avoid the generation of undesirable flavors while enhancing aroma and taste. This technological bottleneck limits the widespread application of this technology in the deep processing of dairy products. Summary of the Invention
[0005] The purpose of this invention is to provide a method and application for improving the sensory quality of raw milk using compound enzymatic hydrolysis. By utilizing an unexpected discovery during the research process, and through a specific combination of compound enzymes and enzymatic hydrolysis process, the problem of undesirable flavors such as saponification, rancidity, or bitterness that are easily produced by single enzymatic hydrolysis of raw milk is solved, thereby improving the sensory quality of raw milk to have a complex and rich taste similar to fermented milk.
[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows: A method for improving the sensory quality of raw milk using compound enzymatic hydrolysis involves enzymatically hydrolyzing raw milk with a compound protease, followed by enzymatic hydrolysis with a lipase, and finally inactivating the enzymes to improve the sensory quality of raw milk. The complex protease is composed of exoproteases and asparaginases; The volume-to-weight ratio of the raw milk, complex protease, and lipase is 3000-4000 mL: 4 g: 1 g.
[0007] Preferably, the exonuclease is Novozymes exonuclease Protana Prime, and the asparaginase is Novozymes asparaginase Acrylaway.
[0008] As a limitation, the sensory quality of raw milk is improved by using a complex protease to hydrolyze it, followed by lipase hydrolysis, and finally enzyme inactivation; wherein the complex protease is composed of exoprotease and asparaginase.
[0009] As a further limitation, the lipase is a Sn-1,3-position specific lipase.
[0010] Preferably, the lipase is Danisco lipase KM450, with an enzyme activity of 67.27 U / g.
[0011] As another limitation, the weight ratio of the exonuclease, asparaginase and Sn-1,3-position specific lipase is 2:1.5 to 2.5:1.
[0012] As a further definition, the sensory quality of the raw milk includes increased content of ethyl acetate, ethyl butyrate, and ethyl hexanoate.
[0013] Among them, the time required for raw milk pretreated with protease to achieve the same enzymatic hydrolysis effect in the same lipase hydrolysis experiment was significantly shortened; the content of flavor amino acids related to sweetness, such as glycine, alanine, serine, proline, and threonine, produced by protease hydrolysis of raw milk was increased, which masked the rancid or overly pungent sour taste caused by medium and short chain fatty acids and improved the overall sensory quality; the products of lipase hydrolysis of raw milk, such as fatty acids, can undergo esterification reactions with amino acids and peptides produced by protease hydrolysis to generate lactone flavor substances such as ethyl acetate, ethyl butyrate, and ethyl hexanoate.
[0014] As another limitation, the following steps are included in sequence: S1. Enzymatic hydrolysis with compound protease: Heat raw milk to the first enzymatic hydrolysis temperature, add compound protease, and stir continuously at 2000~3500 rpm for 10~15 min under the first enzymatic hydrolysis temperature to obtain enzymatic hydrolysis product I; S2. Lipase hydrolysis: Add lipase to hydrolysis product I, and stir continuously at 2000~3500 rpm for 20~40 min under the second hydrolysis temperature to obtain hydrolysis product II; S3. Inactivating enzyme: Incubate enzymatic hydrolysis product II to inactivate the complex protease and lipase; The first enzymatic hydrolysis temperature is 35~45℃; the second enzymatic hydrolysis temperature is 38~42℃.
[0015] As a further clarification, the raw milk is pasteurized milk.
[0016] As a further limitation, the heat preservation temperature is 90~98℃, and the heat preservation time is 10~15min.
[0017] As a further limitation, the mixture is continuously stirred at 2000~3500 rpm while maintaining the temperature.
[0018] The present invention also provides a raw milk pretreatment method, in which raw milk is processed by the above-mentioned method of improving the sensory quality of raw milk through compound enzymatic hydrolysis to obtain raw milk.
[0019] This invention also provides a dairy product made from the product obtained by the above-mentioned method of improving the sensory quality of raw milk using compound enzymatic hydrolysis as the raw milk.
[0020] Preferably, flavored dairy products are made from the product obtained by a method of improving the sensory quality of raw milk using compound enzymatic hydrolysis as raw milk and then flavored or fermented.
[0021] By adopting the above technical solution, the technical progress achieved by this invention compared with the prior art is as follows: This invention achieves synergistic improvement in the flavor and texture of raw milk by employing specific types and ratios of compound proteases and lipases for sequential enzymatic hydrolysis, and by precisely controlling key process parameters such as hydrolysis temperature, time, and stirring rate. Specifically, this is reflected in: First, raw milk is treated with a complex protease consisting of exoproteinase and asparaginase, which can release flavor amino acids such as glycine, alanine, serine, proline and threonine. These amino acids not only directly contribute to sweetness and umami, but their increased content also provides a more complex substrate environment for subsequent lipolysis, thereby effectively neutralizing the slight bitterness that may accompany the lipolysis stage.
[0022] Secondly, in terms of suppressing undesirable flavor substances, the enzymatic hydrolysis sequence and parameter combination adopted in this invention effectively avoids the saponification sensation easily caused by the prior hydrolysis of fats, as well as the persistent bitterness caused by excessive hydrolysis of proteins.
[0023] Ultimately, in terms of shaping the overall sensory quality, the sensory attributes of raw milk are significantly improved through the above-mentioned compound enzymatic hydrolysis treatment. Its flavor presents a complex and layered taste similar to fermented milk, while the mouthfeel is richer and more mellow, thus improving the overall acceptability of the product. Attached Figure Description
[0024] Figure 1 The results of the changes in flavor compound content during enzymatic hydrolysis in Experiment Example 1 are shown in the figure. Figure 2 The results of the change in fatty acid content during the enzymatic hydrolysis process in Experiment Example 1 are shown in the figure. Figure 3 The image shows the results of flavor compound detection after sequential enzymatic hydrolysis for 30 minutes in Experiment Example 2. Figure 4 The image shows the results of flavor compound detection after 60 minutes of single lipase hydrolysis in Experiment Example 2. Detailed Implementation
[0025] The present invention will be further described in detail below through specific embodiments. It should be understood that the described embodiments are only for explaining the present invention and do not limit the present invention.
[0026] Unless otherwise specified, the experimental methods used in the following examples are conventional methods in the art. Unless otherwise specified, the materials and reagents used in the following examples are commercially available and are used in the dosages recommended in the product instructions.
[0027] Example 1 This embodiment discloses a method for improving the sensory quality of raw milk using compound enzymatic hydrolysis, which includes the following steps performed sequentially: S1. Enzymatic hydrolysis with complex protease: Weigh out 1.2g each of Novozymes exonuclease Protana Prime and Novozymes asparaginase Acrylaway complex protease to obtain the complex protease; 2000 mL of pasteurized raw milk was heated to the first enzymatic hydrolysis temperature of 40°C, and a complex protease was added. The temperature was maintained at the first enzymatic hydrolysis temperature of 40°C, and the mixture was stirred continuously at 3000 rpm for 15 min to obtain enzymatic hydrolysis product I. Here, 40°C is the water temperature, and the actual temperature of the liquid was monitored to be 38~40°C.
[0028] S2. Lipase hydrolysis: Add 0.6g of Danisco lipase KM450 to enzymatic hydrolysis product I, and stir continuously at 3000rpm for 30min at a second enzymatic hydrolysis temperature of 40℃ to obtain enzymatic hydrolysis product II. S3. Inactivation of enzymes: The enzymatic hydrolysis product II is placed in a 95°C water bath and kept warm for 15 minutes. While keeping warm, it is continuously stirred at 3000 rpm to inactivate the complex protease and lipase; a raw milk is obtained, denoted as raw milk S1.
[0029] In this embodiment, the volume-to-weight ratio of raw milk, complex protease, and lipase is 3333.3 mL:4 g:1 g; the weight ratio of the exonuclease, asparaginase, and Sn-1,3-position specific lipase is 2:2:1.
[0030] Comparative Example 1 This comparative example is basically the same as Example 1, except that lipase hydrolysis is performed first, followed by complex protease hydrolysis. All other parameters are the same as those in Example 1. Specifically: First, heat 2000 mL of pasteurized raw milk to 40°C, add 0.6 g of Danisco lipase KM450, and stir continuously at 3000 rpm for 30 min at 40°C; then add the same type and amount of complex protease as in Example 1, maintain the temperature at 40°C, and stir continuously at 3000 rpm for 15 min; place the product in a 95°C water bath for 15 min, and stir continuously at 3000 rpm while maintaining the temperature to inactivate the complex protease and lipase, to obtain a raw milk, denoted as raw milk D1.
[0031] Comparative Example 2 The difference between this comparative example and Example 1 is that: a single Danisco lipase KM450 was used for enzymatic hydrolysis, and no complex protease was added; the other steps were the same as in Example 1.
[0032] Comparative Example 3 The difference between this comparative example and Example 1 is that Novozymes Palatase 20000L lipase was used instead of Danisco lipase KM450 for enzymatic hydrolysis, while the other steps were the same as in Example 1.
[0033] Comparative Example 4 The difference between this comparative example and Example 1 is that Danisco lipase DM450 was used instead of Danisco lipase KM450 for enzymatic hydrolysis, while the other steps were the same as in Example 1.
[0034] Effect Experiment Example 1 This experimental example was used to detect changes in the content of substances affecting the sensory quality of raw milk during enzymatic hydrolysis. Specifically, raw milk was prepared according to the method in Example 1. The point at which Danisco lipase KM450 was added was recorded as 0 min of enzymatic hydrolysis. Samples were taken every 15 min, and gas chromatography-mass spectrometry (GC-MS) was used to detect the content of flavor compounds and fatty acids. Changes in flavor compound content and corresponding sensory evaluations were recorded up to 90 min of enzymatic hydrolysis. The results are as follows: Figure 1 As shown in Table 1; the changes in fatty acid content and corresponding sensory evaluations during the enzymatic hydrolysis process up to 90 min were recorded, and the results are as follows. Figure 2 As shown in Table 2.
[0035] Table 1. Changes in flavor compound content during enzymatic hydrolysis The results showed that in the first 30 minutes of enzymatic hydrolysis, the contents of benzaldehyde and succinate increased slowly, and the flavor began to appear around 30 minutes. After 30 minutes, benzaldehyde continued to increase, ethyl butyrate accumulated rapidly after 60 minutes, while the contents of 2-nonanone remained stable, and ethyl hexanoate and dimethyl sulfone remained at low levels. With the extension of enzymatic hydrolysis time, especially after 60 minutes, the contents of off-odor substances increased synchronously.
[0036] Table 2. Changes in fatty acid content during enzymatic hydrolysis The results showed that after adding the two enzymes, the content of fatty acids such as acetic acid and hexanoic acid increased rapidly in the first 40 minutes of enzymatic hydrolysis, reaching a relatively high level overall. After 60 minutes of enzymatic hydrolysis, a noticeable off-odor appeared.
[0037] The above results indicate that the method of the present invention, which uses a combination of protease and lipase for sequential enzymatic hydrolysis and precisely controls the hydrolysis time, can alter the flavor compounds and fatty acid content of raw milk, thereby improving the sensory quality of the raw milk.
[0038] Comparison of effects 1 The raw milk for this comparative example was prepared using the method of Comparative Example 1. The time when the complex protease was added was recorded as 0 min of enzymatic hydrolysis. Samples were taken every 15 min, and the content of flavor substances and fatty acids was detected by gas chromatography-mass spectrometry. The changes in the content of flavor substances and fatty acids during the enzymatic hydrolysis up to 90 min were recorded. The results are shown in Tables 3 and 4.
[0039] Table 3. Changes in flavor compound content during enzymatic hydrolysis in Comparative Example 1 By comparing Table 1 and Table 3, it can be seen that the overall content of most substances in the test results of Example 1 is significantly higher than that of Comparative Example 1. At the same time, the accumulation rate of most substances is faster when using the method of Example 1. For example, the content of benzaldehyde at 15 minutes is far higher than that of Comparative Example 1.
[0040] Table 4. Changes in fatty acid content during enzymatic hydrolysis in Comparative Example 1 By comparing Tables 2 and 4, it can be seen that the overall fatty acid content in the detection results of Example 1 is significantly higher than that of Comparative Example 1. At the same time, the accumulation rate of most fatty acids is also faster when using the method of Example 1, and a high level is reached after 30 minutes of enzymatic hydrolysis.
[0041] Comparison of effects 2 This comparative example is used to verify the effect of the sequential enzymatic hydrolysis method of the present invention on improving enzymatic hydrolysis efficiency. Specifically, it compares the sequential enzymatic hydrolysis of Example 1 for 30 min (with the addition of the complex protease recorded as 0 min of sequential enzymatic hydrolysis) with the enzymatic hydrolysis of Comparative Example 2 for 60 min, and analyzes the absorption peaks of flavor substances using gas chromatography-mass spectrometry. The results are as follows: Figures 3-4 .
[0042] Depend on Figures 3-4 It can be seen that the absorption peaks of the two are highly similar, indicating that the sequential enzymatic hydrolysis method of the present invention significantly improves the hydrolysis efficiency and can achieve the same sensory quality effect of raw milk that would otherwise require 60 minutes of hydrolysis with a single lipase in a short time.
[0043] Comparison of effects 3 The raw milk for this comparative example was prepared according to the method of Comparative Example 3. The time when the complex protease was added was recorded as 0 min of enzymatic hydrolysis. Samples were taken every 15 min, and the content of flavor substances and fatty acids was detected by gas chromatography-mass spectrometry. The changes in the content of flavor substances and fatty acids during the enzymatic hydrolysis up to 90 min were recorded. The results are shown in Tables 5 and 6.
[0044] Table 5. Changes in flavor compound content during enzymatic hydrolysis in Comparative Example 3 By comparing Table 1 and Table 5, it can be seen that the overall content of most substances in the test results of Example 1 is higher than that of Comparative Example 3. At the same time, the raw milk obtained by the method of Comparative Example 3 has a high content of dimethyl sulfone, which causes a noticeable leather smell, and the overall ester content is low, resulting in insufficient aroma.
[0045] Table 6. Changes in fatty acid content during enzymatic hydrolysis in Comparative Example 3 By comparing Table 2 and Table 6, it can be seen that the overall fatty acid content in the test results of Example 1 is higher than that of Comparative Example 3, and the accumulation rate of most fatty acids is faster when the method of Example 1 is used.
[0046] Effect Comparison 4 The raw milk for this comparative example was prepared according to the method of Comparative Example 4. The time when the complex protease was added was recorded as 0 min of enzymatic hydrolysis. Samples were taken every 15 min, and the content of flavor substances and fatty acids was detected by gas chromatography-mass spectrometry. The changes in the content of flavor substances and fatty acids during the enzymatic hydrolysis up to 90 min were recorded. The results are shown in Tables 7 and 8.
[0047] Table 7. Changes in flavor compound content during enzymatic hydrolysis in Comparative Example 4 By comparing Table 1 and Table 7, it can be seen that the overall content of most substances in the test results of Example 1 is significantly higher than that of Comparative Example 4, while the raw material milk ester content of Comparative Example 4 is insufficient, and the overall sensory quality is not as good as that of Example 1.
[0048] Table 8. Changes in fatty acid content during enzymatic hydrolysis in Comparative Example 4 By comparing Table 2 and Table 8, it can be seen that the sensory quality of the raw milk obtained in Comparative Example 4 is poor. The content of medium and short chain fatty acids such as butyric acid, hexanoic acid, and caprylic acid is too high. In particular, the excessive accumulation of n-decanoic acid makes the raw milk have an unmaskable rancid taste.
[0049] The above results indicate that Danisco KM450 has a synergistic effect with the complex protease, and that using different lipases in Comparative Examples 3 and 4 has a significant impact on the sensory quality of the raw milk.
[0050] Example 2 This embodiment discloses a method for improving the sensory quality of raw milk using compound enzymatic hydrolysis, which includes the following steps performed sequentially: S1. Enzymatic hydrolysis with complex protease: Weigh out 1.5g of Novozymes exonuclease Protana Prime and 2.5g of Novozymes asparaginase Acrylaway complex protease, which is the complex protease; Heat 3500 mL of pasteurized raw milk to the first enzymatic hydrolysis temperature of 35°C, add the complex protease, maintain the first enzymatic hydrolysis temperature of 35°C, and stir continuously at 2000 rpm for 10 min to obtain enzymatic hydrolysis product I. S2. Lipase hydrolysis: Add 1g of Danisco lipase KM450 to enzymatic hydrolysis product I, and stir continuously at 3500rpm for 40min at a second enzymatic hydrolysis temperature of 42℃ to obtain enzymatic hydrolysis product II. S3. Inactivation of enzymes: Place the enzymatic hydrolysis product II in a 98°C water bath for 15 min, while continuously stirring at 3500 rpm to inactivate the complex protease and lipase. In this embodiment, the volume-to-weight ratio of raw milk, complex protease, and lipase is 3500 mL: 4 g: 1 g; the weight ratio of the exoprotease, asparaginase, and Sn-1,3-position specific lipase is 1.5: 2.5: 1.
[0051] Example 3 This embodiment discloses a method for improving the sensory quality of raw milk using compound enzymatic hydrolysis, which includes the following steps performed sequentially: S1. Enzymatic hydrolysis with complex protease: Weigh out 2.5g of Novozymes exonuclease Protana Prime and 1.5g of Novozymes asparaginase Acrylaway complex protease, which is the complex protease; Heat 3000 mL of pasteurized raw milk to the first enzymatic hydrolysis temperature of 45°C, add the complex protease, maintain the first enzymatic hydrolysis temperature of 45°C, and stir continuously at 3500 rpm for 15 min to obtain enzymatic hydrolysis product I. S2. Lipase hydrolysis: Add 1g of Danisco lipase KM450 to enzymatic hydrolysis product I, and stir continuously at 2000rpm for 20min at a second enzymatic hydrolysis temperature of 38℃ to obtain enzymatic hydrolysis product II. S3. Inactivation of enzymes: Place the enzymatic hydrolysis product II in a 90°C water bath and incubate for 10 min while continuously stirring at 2000 rpm to inactivate the complex protease and lipase. In this embodiment, the volume-to-weight ratio of raw milk, complex protease, and lipase is 3000 mL: 4 g: 1 g; the weight ratio of the exoprotease, asparaginase, and Sn-1,3-position specific lipase is 2.5: 1.5: 1.
[0052] Example 4 This embodiment discloses a method for improving the sensory quality of raw milk using compound enzymatic hydrolysis, which includes the following steps performed sequentially: S1. Enzymatic hydrolysis with complex protease: Weigh out 2.3g of Novozymes exonuclease Protana Prime and 1.7g of Novozymes asparaginase Acrylaway complex protease, which is the complex protease; 4000 mL of pasteurized raw milk was heated to the first enzymatic hydrolysis temperature of 38°C, a complex protease was added, and the first enzymatic hydrolysis temperature was maintained at 38°C. The mixture was stirred continuously at 2300 rpm for 13 min to obtain enzymatic hydrolysis product I. S2. Lipase hydrolysis: Add 1g of Danisco lipase KM450 to enzymatic hydrolysis product I, and stir continuously at 2500rpm for 25min at a second enzymatic hydrolysis temperature of 41℃ to obtain enzymatic hydrolysis product II. S3. Inactivation of enzymes: The enzymatic hydrolysis product II was placed in a 94°C water bath and kept warm for 13 min while being stirred continuously at 2500 rpm to inactivate the complex protease and lipase. In this embodiment, the volume-to-weight ratio of raw milk, complex protease, and lipase is 4000 mL: 4 g: 1 g; the weight ratio of the exoprotease, asparaginase, and Sn-1,3-position specific lipase is 2.3: 1.7: 1.
[0053] In other embodiments, the product obtained by using a method to improve the sensory quality of raw milk through compound enzymatic hydrolysis is raw milk, which is then flavored or fermented to produce flavored dairy products.
Claims
1. A method for improving the sensory quality of raw milk using compound enzymatic hydrolysis, characterized in that, The sensory quality of raw milk is improved by using a complex protease to hydrolyze it, followed by lipase hydrolysis, and finally inactivating the enzyme. The complex protease is composed of an exoproteinase and an asparaginase. The volume-to-weight ratio of the raw milk, complex protease, and lipase is 3000-4000 mL: 4 g: 1 g.
2. The method for improving the sensory quality of raw milk using compound enzymatic hydrolysis according to claim 1, characterized in that, The lipase is a Sn-1,3-position specific lipase.
3. The method for improving the sensory quality of raw milk using compound enzymatic hydrolysis according to claim 2, characterized in that, The weight ratio of the exonuclease, asparaginase, and Sn-1,3-position specific lipase is 1.5~2.5:1.5~2.5:
1.
4. A method for improving the sensory quality of raw milk using compound enzymatic hydrolysis according to claim 3, characterized in that, The sensory quality of the raw milk includes increased content of ethyl acetate, ethyl butyrate, and ethyl hexanoate.
5. A method for improving the sensory quality of raw milk using compound enzymatic hydrolysis according to any one of claims 2 to 4, characterized in that, This includes the following steps performed sequentially: S1. Enzymatic hydrolysis with compound protease: Heat raw milk to the first enzymatic hydrolysis temperature, add compound protease, and stir continuously at 2000~3500 rpm for 10~15 min under the first enzymatic hydrolysis temperature to obtain enzymatic hydrolysis product I; S2. Lipase hydrolysis: Add lipase to hydrolysis product I, and stir continuously at 2000~3500 rpm for 20~40 min under the second hydrolysis temperature to obtain hydrolysis product II; S3. Inactivating enzyme: Incubate enzymatic hydrolysis product II to inactivate the complex protease and lipase; The first enzymatic hydrolysis temperature is 35~45℃; the second enzymatic hydrolysis temperature is 38~42℃.
6. A method for improving the sensory quality of raw milk using compound enzymatic hydrolysis according to claim 5, characterized in that, The raw milk is pasteurized milk.
7. A method for improving the sensory quality of raw milk using compound enzymatic hydrolysis according to claim 6, characterized in that, The heat preservation temperature is 90~98℃, and the heat preservation time is 10~15 minutes.
8. A method for improving the sensory quality of raw milk using compound enzymatic hydrolysis according to claim 7, characterized in that, While keeping it warm, stir continuously at 2000~3500 rpm.
9. A dairy product, characterized in that, It is prepared from the raw milk obtained by the method of improving the sensory quality of raw milk by using compound enzymatic hydrolysis as described in any one of claims 1 to 8.