WHEY PROTEIN BEVERAGES HAVING REDUCED ASTRINGENCY

摘要

The present invention concerns whey proteins beverages and methods forthe manufacture of such beverages. In particular, there are provided protein beverages comprising 0.5 % -15 % by weight whey protein and a shielding agent. Such beverages have a pH between 1.0 and 5.0 and an astringency value which is less than 4. The invention further relates to a method for manufacturing of whey protein isolate and use thereof in whey protein beverages.