A novel milk-flavored beverage containing no milk protein and no milk fat and yet having the flavor of milk. It contains whey mineral, particularly whey mineral with a calcium content of less than 2 mass % relative to the solids content of the whey mineral, preferably in an amount of 0.1 to 5 mass %, more preferably 0.3 to 2.5 mass %, on a solid basis, a sweetener preferably including partly or wholly lactose or a high intensity sweetener preferably in an amount of 0.08 to 12 mass %, more preferably 0.2 to 6 mass %, on a sucrose sweetness equivalent basis, and substantially no protein and substantially no fat and oil.
