The present invention relates to a process for the manufacturing of a drinkable acidified dairy product based on acid whey without coagulum formation after acidification, said drinkable dairy product has a casein:whey protein ratio of from 0.5:99.5 to 12:88 (w/w), wherein the process involve the direct mixing of all ingredients before acidified. In addition, the invention provides a drinkable acidified dairy product obtainable by the present process with low casein content. While having the same flavour and organoleptic characteristics as traditional drinking yoghurt, it has a different protein structure and a different composition with regard to the content of casein and whey proteins.
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