Abstract: A low sodium, low monosodium glutamate soy hydrolysate is prepared from a soy material, as for instance, soy flour, soy meal or soy grits by hydrolyzing the soy material with a protease enzyme in water. The hydrolysis is conducted in the absence of the addition of either acid or base at a temperature of about 90.degree. for 2 hours. After deactivating the enzyme and dewatering the mixture the resulting hydrolysate contains from about 45 to about 55 weight percent of enzymatic hydrolyzed soy based protein, from about 1 to about 3 weight percent fat, from about 5 to about 9 weight percent ash, from about 2 to about 8 weight percent water, from about 32 to about 36 weight percent carbohydrate, and less than 0.1 weight percent sodium.

Abstract: A hydrolyzed proteinaceous milk solid is prepared from a heat treated skim milk liquor which contains denatured whey proteins as well as casein proteins. The solid is prepared by rapidly heating the skim milk liquor to a temperature above 170.degree. F. and adding acid to the heated skim milk liquor to adjust the pH of the liquor to a pH of about 4.7. The heated pH adjusted liquor is aged for a time period during which coagulation and agglomeration of whey and casein proteins, carbohydrates and ash takes place forming a plurality of coagulum suspended in the remaining whey liquid. The coagula is separated from the whey liquid, cooled, dewatered and dried. The resulting dry solid is treated with a caustic agent as, for instance, sodium hydroxide, in a solid phase reaction to yield the hydrolyzed proteinaceous milk solid.