Sliceable dairy product with extended shelf life

A method of producing a sliceable dairy food product, said method comprising:

• a) preparing a liquid ingredient mix which comprises milk in the range of from 50 to 95% and supplemental whey protein in the range of from 4% to 20%, wherein the supplemental whey protein is acid whey;
• b) bringing the liquid ingredient mix to within a temperature of 30 to 70° C. while maintaining the liquid ingredient mix in an uncoagulated, liquid form;
• c) adjusting the pH to a value in the range of from 5.5 to 8.0;
• d) homogenizing the liquid ingredient mix while in the uncoagulated, liquid form;
• e) filling the homogenized liquid ingredient mix into a sealable packaging prior to a coagulation of the homogenized liquid ingredient mix;
• f) heating the liquid ingredient mix in the sealable packaging to a temperature in the range of from 90 to 155° C. so as to allow the coagulation of the liquid ingredient mix;
• and
• g) maintaining the temperature in the range of from 90 to 155° C. for a time period in the range of from 30 seconds to 9 hours, thereby forming a sliceable dairy food product.