The scientists wanted to make protein fragments from milk taste less bitter for use in food. They experimented with two enzymes, Alcalase and Flavourzyme, on milk protein. They discovered that using 2.4 L of Alcalase AF at certain conditions like 2% substrate concentration, pH of 8.5, 55℃ temperature, and 20 μL enzyme amount worked best. For Flavourzyme, optimal conditions were pH 6.5, 120 μL enzyme, 50℃ temperature, and 4 hours. When Flavourzyme was used, bitterness in the casein decreased from 5 to 2.5.