[Problem] When drinking together when eating bread, it enhances the raw material of the bread and the flavor of fillings without disturbing it, and the richness of milk is felt, and after drinking, the flavor of milk does not remain so much To provide edible milk that can be felt and suits both sweet and prepared bread, and a method for producing the same. A bread edible milk having a protein reduction value in milk of 4 to 9 and a modified whey protein ratio of 70 to 90%. The milk was heated from 60 ° C. to 75 ° C. at a rate of 0.1 to 5 ° C./second as a primary heating from a temperature of less than 10 ° C., heated at that temperature for 15 to 120 seconds, and then further 2 It can manufacture by heating up to 115-130 degreeC at the speed rate of 0.1-5 degreeC / second as next heating, and heating for 2 to 7 second at the temperature. [Selection figure] None【課題】パンを食するときに一緒に飲用すると、パンの原料素材やフィリング類の風味を邪魔することなく引き立て、牛乳のコクが感じられると共に、飲用後に、牛乳の風味があまり残らずスッキリと感じられ、菓子パンにも総菜パンにも合う、パン食用の牛乳及びその製造方法を提供すること。【解決手段】牛乳中のタンパク還元価が４～９、且つ変性ホエータンパク率が７０～９０％である、パン食用牛乳。当該牛乳は、生乳を、１次加熱として１０℃未満の温度から０．１～５℃／秒の速度で６０～７５℃まで昇温し、その温度で１５～１２０秒間加熱した後、更に２次加熱として０．１～５℃／秒の速度で１１５～１３０℃まで昇温し、その温度で２～７秒間、加熱することにより製造することができる。【選択図】なし
