A casein hydrolysate formed by controlled hydrolysis of a casein substrate by an aspergillus-derived (fugal) proteolytic preparation is described. The controlled hydrolysis employs a FlavorPro-Whey™ formulation and a degree of hydrolysis (% DH) of from 5% DH to 15% DH. The Hydrolysate has at least a 98% reduction in antigenicity compared to intact sodium caseinate and a mean bitterness score of less than 30%. The invention also provides a low molecular weight fraction of casein hydrolysate of the invention which is substantially free of peptides having a molecular weight greater than 5 kDa.
