A non-bitter, heat-resistant, water-soluble peptide product is produced from whey protein material by elimination of casein therefrom, enzymatic hydrolysis of the casein-free whey proteins, and separation of the hydrolysate by means of ultrafiltration through a membrane whose cut-off value does not exceed 20000 Dalton. The peptide product is included in dietary products, foodstuffs and soft drinks.
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