[ionicfool]

Maybe someone can help? 

I have used some acids (malic, lactic and phosphoric) to hold a whey protein in a water based solution. The pH of the drink is 3.5 and all is ok for a few days. But then the solution goes gloopy. I hope to be able to drink this without losing several layers of my tongue. 

The pH of the acids alone in the water is 2.1. The pH of the protein is between 6 and 6.5. Should buffers aid in keeping it free flowing?

Any ideas greatly appreciated - Many thanks

The Ionic Fool