i activities are expressed as the amount of material g l needed to reduce the activity of the ace i enzyme by 50 ic 50 ace i activity in the hydrolysate was 0 44 g l and flavour acceptability score as determined by a taste panel was very high a 50 solution of alacen u2122 421 whey protein concentrate 56 protein content 10 l was treated with commercial lactase sourced from kluveromyces lactis lactozyme 3000l ex novo nordisk at an enzyme to substrate ratio of 0 3 at 50 u00b0 c for 2 hours the lactase treated solution was hydrolysed with neutrase novo nordisk denmark for 1 hour at 50 u00b0 c at an enzyme substrate ratio of 0 3 active enzymes were inactivated by uht treatment 5 sec at 95 u00b0 c after a five fold dilution of the mixture the hydrolysate was spray dried the dry powder dh 2 8 contained no traces of active enzyme and had an ace i activity of 2 18 g l the flavour score was exceptionally high due to the introduction of a low level of sweetening into the product ace i measurements and flavour acceptability scoring were determined as for example 1 a 500 l hydrolysate made from alacen u2122 392 in a similar way to that in example 1 was cooled to 10 u00b0.