Fine textured dairy product and process for its preparation

摘要

The present invention relates to a process for the preparation of a dairy product comprising in this order the steps of:
(a) adjusting the pH of milk protein concentrate comprising whey protein and/or casein to a pH of from 4.1 to 5.4,
(b) optionally heating the milk protein concentrate and
(c) homogenizing the milk protein concentrate at a pressure of 500 bar or above. The present invention further concerns the dairy products obtainable by said process as well as food comprising said product.