Aseptic beverage products are prepared by mixing beverage ingredientstogether. The beverage ingredients include aprotein source, such as a milk protein concentrate, and at least one bufferingagent, with the at least one buffering agent includingbaking soda. Preferably, the at least one buffering agent further includeslemon juice concentrate. The pH of the beverage ingredientsis adjusted to a level between 6.7 and 7.0 using the at least one bufferingagent. The beverage ingredients are then heated to at least139 °C, and the at least one buffering agent prevents precipitation ofthe protein source during heating. Afterwards, the beverageingredients are packaged as a plurality of aseptic beverage products.
