The present invention relates to a method for the preparation of an acid dairy drink comprising the steps of: a) providing an aqueous dairy protein composition comprising: - at least 1% by weight casein and/or caseinate; - at least 60% by weight water; - a pH in the range of 5.5 to 8; b) adding a deamidating enzyme to the aqueous dairy protein composition in order to deamidate the casein and/or caseinate to a deamidation ratio of the deamidated casein and/or caseinate of 50% or more is achieved; and c) adjusting the pH of the composition between 4.8 and 5.4. Preferably, the aqueous dairy protein composition is incubated for such a period of time that the iso-electrical point of the deamidated casein or caseinate formed is at least 0.5 lower than native casein or non-deamidated caseinate, respectively. The so obtained drinks are also claimed.
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