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 and supplemental whey protein;
• b) bringing the ingredient mix to a temperature of not more than 70° C.;
• c) adjusting the pH to a value in the range of from 5.5 to 8.0;
• d) optionally adding salt;
• e) homogenizing the ingredient mix;
• f) filling the ingredient mix into packaging;
• g) heating the ingredient mix in the packaging to a temperature in the range of from 90 to 155° C.;
• and
• h) maintaining the ingredient mix at the temperature selected in g) for a time period in the range of from 30 seconds to 9 hours, thereby forming a sliceable dairy food product.