High solids concentrated dairy liquids

A high total solids, retort-stable dairy concentrate comprising:

• about 38 to about 50 percent total solids including dairy solids, protein, sugar, and fat;
• about 0.2 to about 0.6 percent buffering salt, the buffering salt including about 25 to about 50 percent disodium phosphate and about 50 to about 75 percent monosodium phosphate;
• the dairy solids in an amount from about 10 percent to about 26 percent;
• the sugar in an amount from about 10 percent to about 30 percent;
• a protein-to-buffering salt ratio from about 40 to about 60;
• a protein-to-fat ratio from about 0.07 to about 0.9;
• and
• a ratio of the amount of sugar relative to the protein-to-fat ratio is such that the dairy concentrate exhibits a decreasing phase separation rate (TpH) as the ratio of the amount of sugar relative to the ratio of protein-to-fat decreases characterized by the expression TpH=−0.0017ratio2−1.0259ratio−12.951 such that the dairy concentrate remains a homogeneous fluid upon experiencing retort conditions.

A high total solids, retort-stable dairy concentrate comprising:

• about 38 to about 50 percent total solids including dairy solids, protein, sugar, and fat wherein a ratio of protein to fat is about 0.5 to about 0.9;
• the dairy solids in an amount from about 10 percent to about 30 percent including about 1 to about 11 percent dairy protein and about 0.25 to about 2 percent lactose;
• the sugar in an amount from about 10 to about 30 percent;
• about 0.2 to about 0.6 percent buffering salt, the buffering salt including about 25 to about 50 percent disodium phosphate and about 50 to about 75 percent monosodium phosphate;
• a ratio of protein to buffering salt from about 40 to about 60;
• and
• a phase separation rate of about 10 TpH or less such that the dairy concentrate remains a homogeneous fluid upon experiencing retort conditions including being heated to a temperature between about 250° F. to about 254° F. for about 5 to about 8.5 minutes.