Casein hydrolyzate and method for production of such casein hydrolyzate

A method for production of a casein hydrolyzate, comprising

• a. suspending or dissolving a rennet precipitated or acid precipitated casein or caseinate with at least 85% of protein calculated as dry matter in an aqueous medium to a solution with a protein content up to about 20%,
• b. hydrolyzing the suspension/solution in a one step reaction to a degree of hydrolysis of 15-35% by means of three groups of proteases which are
• i. one or more neutral endoproteases from a Bacillus in a concentration of at least 0.005 Anson units/100 g of protein,
• ii. one or more alkaline endoproteases from a Bacillus in a concentration of at least 0.005 Anson units/100 g of protein, and
• iii. one or more exoproteases from an Aspergillus in a concentration corresponding to at least 1000 peptidase units/100 g of protein, at a temperature between 45.degree. C. and 60.degree. C. without any p.H. adjustment;
• c. terminating the hydrolysis by inactivation of the enzymes to form an effluent;
• and
• d. converting the effluent to a dry state;
• wherein the casein hydrolyzate is completely soluble or at least 99% soluble in an aqueous medium with a pH value in the pH range of 3.5-7.0, is of good organoleptic quality, and contains peptides in relative amounts corresponding to the following MW distribution:
• ______________________________________ weight-% ______________________________________ MW >
• 5000 0-1 5000 >
• MW >
• 1500 15-35 1500 >
• MW >
• 500 40-60 500 >
• MW 15-35 ______________________________________
• wherein the casein hydrolyzate does not contain any unhydrolyzed casein and contains free amino acids in an amount less than 10% and that the number average molecular weight (Mn) is 400-650.