the gums and assuring uniform distribution of the added materials in the milk application_number US 10567987 A description according to this invention the calcium content of milk is increased by blending into milk an edible bland insoluble calcium compound such as calcium carbonate but preferably tricalcium phosphate and certain gums that stabilize the mixture it has been found that by the selection of the gums used and the use of the proper proportions of two particular gums the insoluble calcium compound not only remains well suspended in the milk and has flavor taste and mouth feel of good fresh cow 39 s milk but also when aseptically packaged will generally maintain these good qualities for at least six months the edible bland insoluble calcium compound used for fortification preferably should be finely divided tricalcium phosphate other sources of calcium have been evaluated and most have been found wanting for a variety of reasons for example calcium citrate and calcium glycerophosphate all have been evaluated and found wanting in one or more respects calcium chloride is too bitter finely divided tricalcium phosphate and calcium carbonate are each edible bland insoluble and in fine particles sizes are readily formed into suspensions that are acceptably shelf stable tricalcium phosphate enriches the milk with phosphorus although calcium carbonate while useful does not the tricalcium phosphate.