| 摘要 |
1. A process for preparing an acid caseinate, which incorporates the step essentially consisting in preparing an acid liquid on the basis of milk, having a pH lower than 3.5 approximately by contacting an amount of water-miscible liquid, serving as pH-regulating medium, at a pH lower than 3.5 approximately, with an amount of milk such that the pH of the whole remains lower than 3.5 approximately, characterized in that this contacting is carried out without cooling, under stirring conditions such that practically no coagulation takes place for the whole duration of said step. |
