The present invention provides a whey protein hydrolyzate having a step of hydrolyzing a whey protein-containing raw material having a lipid content of less than 1% by mass and / or (b) a lactose content of less than 1% by mass. It relates to a manufacturing method. ADVANTAGE OF THE INVENTION According to this invention, the problem of the miscellaneous taste, bitterness, and unpleasant odor which arise when hydrolyzing whey protein can be improved, and a whey protein hydrolyzate with few flavors and favorable flavor can be manufactured. In addition, it is possible to produce a whey protein hydrolyzate that is difficult to be colored and in which deterioration in quality during production and storage is suppressed.本発明は、（ａ）脂質含量が１質量％未満、または／および（ｂ）乳糖含量が１質量％未満である、ホエイタンパク質含有原料を加水分解処理する工程を有する、ホエイタンパク質加水分解物の製造方法に関する。本発明によれば、ホエイタンパク質を加水分解する際に生じる雑味や苦味、並びに不快臭といった問題を改善し、臭いが少なく、風味良好なホエイタンパク質加水分解物を製造することができる。また着色しにくく製造工程や保存中の品質低下が抑制されたホエイタンパク質加水分解物を製造することができる。
