Abstract:With milk casein as raw material and calcium content in prepared calcium caseinate as index，single factor test was carried out to determine the production technology of calcium caseinate from milk residue，and the physical and chemical properties of the calcium caseinate were measured.Non-dairy creamer was prepared using the calcium caseinate as emulsifier and compared with those prepared by sodium caseinate from milk residues and commercially available calcium caseinate.The stability of the non-dairy creamer was investigated by measuring its particle size and ζ-potential.The results showed that the protein content of calcium caseinate from milk residues was 93.76% and the calcium content was 1.35% under the solution pH7，1% feed liquid and 1.6% Ca（OH）2.Calcium caseinate from milk residues had excellent emulsifying ability，with the stability of the emulsion reaching more than 70% and having higher foaming power than sodium caseinate from milk residues.Non-dairy creamer prepared by calcium caseinate from milk residues had the smallest mean particle size，the largest absolute potential，and the optimal stability，and with the extension of storage time，there were least changes in its particle size and ζ-potential as well as optimal storage stability.