ABSTRACTGellan gum was precipitated from the papain digest of dairy products by 5% MgSO4. The precipitate was collected by centrifugation and washed with 2.5% MgSO4 until the washings were negative to the phenol HaSO4 test. It was dispersed with hot 50% H2SO4 and the amount in the dispersion determined by the H2SO4‐thiourea‐cyste‐ine‐HCl reagent. Recovery from chocolate milk, yogurt, evaporated milk, ice cream, cream cheese, process cheese spread, flan and blue cheese (no oil) dressing ranged from 76–95%. Prior removal of fat and starch was unnecessary. Carrageenan, xanthan gum, alginate, pectin and other hydrocolloids did not interfere.