Process for preparing a product containing casein and whey protein, which is suitable as a foodstuff or for processing in foodstuffs.

摘要

A process for the preparation of a product containing casein and whey, which comprises adjusting the pH of a milk product containing casein and whey protein to a value above 6.8 and preferably of at least 7.0 subjecting the material so obtained to a heat treatment whereby the whey protein denatures, allowing a milk-clotting enzyme to act on the milk product after adjustment of the pH to a value above 6.8 and before or after said heat treatment, and acidifying the resulting product, after cooling to a temperature below 65 DEG C, to a maximum pH of 6.3. The product obtained is suitable as a foodstuff or for processing in foodstuffs.