Dairy product and process

A method for preparing a protein-containing food product, the method comprising

• a) providing a liquid milk protein concentrate prepared by a method comprising subjecting fresh, liquid milk to ultrafiltration or microfiltration or a combination thereof to produce a retentate, wherein the retentate has been subjected to an ultra high temperature (UHT) heat treatment having an F0 value of at least 3.0,
• wherein the UHT heat treatment is carried out at 135 to 155° C. for 0.1 to 20 seconds, wherein the fresh, liquid milk is not subjected to a heat treatment equal to or greater than 81° C. prior to ultrafiltration or microfiltration, the liquid milk protein concentrate comprising
• i) at least about 9% total protein by weight, and
• ii) at least about 75% total protein by weight relative to total solids non-fat, wherein the milk protein concentrate has no added stabilisers or mouthfeel enhancers, and
• wherein the milk protein concentrate after storage for at least about one month at a temperature of about 20° C.
• i) exhibits no observable gelation or aggregation,
• ii) comprises less than about 5% by weight sediment,
• iii) has a whiteness index value of at least about 70, and
• iv) has a viscosity of less than about 950 mPa·s when measured at a temperature of 20° C. and a shear rate of 100 s−1, and
• b) mixing the milk protein concentrate with one or more additional ingredients to produce the protein-containing food product.