The invention provides a process for producing
citric acid caseins by using yak milk dregs as raw materials. The caseins are produced by using Cream cheeses (milk dregs), which are formed by extracting butters from yak milk by Tibetan herdsmen and fermenting and coagulating the butters, as raw materials and using
citric acid as a milk coagulant; the technical process is as follows: preparing raw materials, adding alkali to dissolve the raw materials, filtering the dissolved raw materials to remove impurities, centrifugally
degreasing the filtered raw materials, sterilizing the degreased raw materials for a short time at a high temperature, adding acid to the sterilized raw materials for coagulation so as to obtain curds, washing the curds, dehydrating the curds, granulating the curds,
drying particles, checking qualities of the particles and obtaining finished products, wherein the dissolving of the milk dregs is adjusting the pH value of a mixed material into 9.5 by using a
sodium hydroxide solution with concentration of 7.5 %; a
centrifugal separator with rotation speed of 6800 rpm is used for
degreasing; the sterilizing temperature is 90-95 DEG C and the sterilizing time is 2-8 seconds; and acid coagulation pH value is 3.8-4.1. The product is ivory particles with milk fragrance and no
odor; and in terms of
dry basis, the content of proteins is not less than 92.00 %, the content of fats is not more than 1.50 %, and the content of water is not more than 12.00 %.