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.L'invention concerne un procédé de production d'aliment ou de boisson, comprenant les étapes consistant à : fournir une composition d'ingrédients comprenant des caséines micellaires et des protéines lactosériques et ayant un pH de 6,1 – 7,1 et une concentration de protéines de 1 – 15 % en poids, et la composition d'ingrédients ayant un rapport caséine/protéines lactosériques de 90/10 – 60/40, ajouter des cations divalents à une concentration de 3 – 25 mM pour obtenir une concentration en cations divalents libres de 3 – 8 mM dans la composition d'ingrédients, homogénéiser la composition d'ingrédients ； puis pasteuriser et agiter la composition d'ingrédients à une température de 80 – 100 °C pendant une durée de
