Abstract
Treatment of raw cow's milk with pancreatic proteolytic enzymes reduces curd tension to levels comparable to those achieved by many other methods suitable for the preparation of soft-curd milk. No other biologic or nutritional benefits have been shown to result from enzyme treatment of milk. No evidence is available for assigning any benefit in infant nutrition to the proteolytic activity naturally occurring in human milk or persisting in enzyme-treated cow's milk after pasteurization. Argument based on the mere existence of proteolytic enzymes in human milk cannot justify enthusiastic claims for use of enzyme-treated milk in infant feeding. The subject of enzymes in milk and their potential role in infant feeding has received scant attention; further study may reveal information which will call for reappraisal in the future.
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