sds page yet the treated milk does not coagulate on addition of acid it is important to remark that while a person skilled in the art would associate the enhanced calcium bioavailability to the appearance of free casein phosphopeptides in the milk treated with proteases it has been surprising to find that free casein phosphopeptides are not formed in detectable amounts in milk treated according to the invention with most of proteases and yet the treated milk showed enhanced calcium bioavailability an explanation to this surprising effect is that the subtle proteolysis effected alters the charge dependency of casein micelles on ph rendering the micelles resistant to coagulation in acidic conditions conferring stability to calcium complexes the present invention addresses the mechanisms for stabilizing calcium complexes in acidic medium to increase the bioavailability of calcium naturally occurring in the milk it is especially suited for bone health because in addition to providing calcium it contains phosphate magnesium and an almost complete set of nutrients whose consumption provide a u201c meal effect u201d this fosters the absorption of calcium provides a simultaneous intake of phosphorous that is essential for bone deposition these advantages cannot be provided by any other source of calcium such as calcium supplements or calcium rich waters it is therefore of particular interest to improve milk nourishing properties milk rendered resistant to acid coagulation by the method disclosed here is obtained by a simple and inexpensive method easily amenable to industrial scale up this milk provides the whole set of nutrients present in.