Method for preparing compositions of whey protein

A method for making an ungelled, enteral and storage stable liquid composition neutral, having a understood energy content of 110 kcal / 100g 200 kcal / 100 g and a total content ranging protein between 8 g / 100 g and 13 g / 100 g between 90 g / l and 143 g / l, comprising 60-100% of whey protein hydrolyzed milk not intact, which consists of: (a) mixing at least one source of whey protein with at least one source carbohydrate, a lipid source and emulsifier in water at a temperature between 30 and 60, to form a first mixture; (B) adding to said first mixture at least one mineral, a vitamin, trace element and a thickening agent and at least one additional ingredient, to form a second mixture; (C) adjusting the pH of the second mixture between 6.5 and 7.5 by addition of a base or a suitable acid for food consumption, to obtain a neutral liquid composition does not gel; (D) preheating said neutral liquid composition, ungelled, at a temperature between 60 and 80; (E) subjecting said neutral liquid composition, ungelled, to treatment at ultra high temperature using direct steam injection at a temperature in the range of 140-145 for 7 seconds of residence time to obtain a liquid composition neutral , ungelled storage stable; (F) homogenizing said neutral liquid composition, ungelled, storage stable at a temperature in the range of 60-80 ° C and a total pressure of 200 bars; (G) cooling said neutral liquid composition, ungelled, storage stable up to a temperature in the range of 20 -35 ° C; and (h) transferring said ungelled and storage stable to a sterile container for use enteral liquid composition neutral.