1492981 Coagulated milk protein drinks UNTLEVER Ltd 3 Jan 1975 [7 Jan 1974] 00674/74 Heading A2B Edible milk protein drinks containing whey protein and casein coagulated together in a higher ratio than that in naturally occuring milk may be prepared by adding undenatured whey protein to a casein dispersion e.g. milk, heating to denature the whey protein, and coagulating the casein with acid. If the casein dispersion is not milk, there must be greater than I part undenatured whey per 4 parts of casein. The whey protein may be obtained by ultrafiltration, dialysis or gel filtration. The product may contain 3-6% protein of which at least 1.5% is whey protein. The whey protein : casein ratio may be up to 1:1. The acid coagulation may be by lactic acid producing bacteria e.g. a yoghurt culture and may follow the heating step, or precede it. or the acid may be added chemically. The starting product may be skim milk or whole milk and may contain added fat. In examples cherry and orange concentrates, and strawberry jam, are included.
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