To prepare a milk powder usable as a raw material for acidic milk beverages without causing the coagulation and precipitation of milk proteins even when heated in a state of an acidic solution and to provide a method for producing the milk powder.

This milk powder comprises 70-76% casein protein and 24-30% whey protein in proteins. In the milk powder, the whey protein is thermally denatured. The method for producing the milk powder comprises blending the whey protein with a skimmilk and concentrating the resultant blend or blending the whey protein with a concentrated milk prepared by concentrating the skimmilk, modifying the content of the whey protein based on the total proteins of the concentrated milk to 24-30%, then heating and retaining the concentrated milk at 70-100°C for 1-20min, denaturing the whey protein and drying the resultant milk.