A METHOD OF PRODUCING AN ICE CREAM PRODUCT WITH FREE DIVALENT CATIONS PROTEIN AGGREGATION

The invention relates to a method of producing a food or beverage product, comprising the steps of: providing an ingredient composition comprising, micellar caseins and whey proteins and having a pH of 6.1 - 7.1 and a concentration of 1 - 15 wt. % of proteins, and wherein the ingredient composition has a casein to whey protein ratio of 90/10 - 60/40,adding 3 - 25 mM divalent cations to provide a concentration of 3 - 8 mM free divalent cations in the ingredient composition, homogenising the ingredient composition; and subsequently pasteurising and stirring the ingredient composition at a temperature of 80°- 100°C for a period of 0.5 - 3 min to form agglomerated proteins comprising caseins and beta-lactoglobulin from the whey proteins, the agglomerates having a size of 5 - 50 microns as measured by D(4,3) mean diameter. The invention relates also to a food or beverage product comprising aggregated proteins comprising micellar casein and whey protein aggregates, wherein the product has a pH of 6.1 - 7.1, a concentration of 6 - 40 wt. % milk solids, a casein to whey protein ratio of 90/10 - 60/40, and a concentration of 3 - 8 mM free divalent cations, and wherein the agglomerates having a size of 5 - 50 microns mean diameter D(4,3) as measured by laser diffraction.