Abstract: A process for the preparation of decationized, acidified milk having a pH less than or equal to 3.8 wherein milk is contacted with a cation-exchange resin in the acid form at a temperature above 4.degree. C., preferably 8.degree. to 20.degree. C., and in the presence of an excess of milk previously acidified at a pH equal to or less than 3.8, preferably between 2.2 and 2.8, and in which the quantity of ordinary milk introduced is such that the pH of the mixture of acidified and ordinary milk is maintained at a value equal to or less than 3.8, preferably between 2.2 and 2.8.

Abstract: Storage stable, acidulated decationized milk containing the same content of proteins and lactose as ordinary milk, a mineral substance content less than that of ordinary milk and no substances extraneous to the milk and having a pH less than or equal to 3.8 is prepared by placing milk in contact with a cation-exchanging resin in acid form, said milk having a temperature varying between 0.degree. and 4.degree. C., for the time period necessary to lower the pH of the said milk to a value below or equal to 3.8, and separating the decationized milk from the exchanging resin. The decationized milk is used to prepare acidified milks, milk casein, milk acid curds and lactoserum.

Abstract: Acidulated decationized milk containing the same content of proteins and lactose as ordinary milk and having a pH below or equal to 3.8 is prepared by placing milk in contact with a cation-exchanging resin in acid form, said milk having a temperature varying between 0.degree. and 4.degree. C., for the time period necessary to lower the pH of the said milk to a value below or equal to 3.8, and separating the decationized milk from the exchanging resin. The decationized milk is used to prepare acidified milks, milk casein, milk acid curds and lactoserum.