A powdered non-fat dry milk product comprises one or more milk proteins that have been enzymatically altered by chymosin. The chymosin altered proteins are not coagulated； and a sequestant to bind calcium ions in the powdered product. The powdered non-fat dry milk product is made by adding a sequestrant for calcium directly to skim milk to make treated milk, and the sequestrant binds free calcium ions in the treated milk to a level that prevents substantially all aggregation of the chymosin altered proteins in the treated milk. The non-fat dry milk product further comprises oxygen, a catalase enzyme, and an oxidoreductase enzyme.
