An Improved Beverage And Method Of Manufacture

The beverage as claimed in any one of the above claims wherein the recombined milk has a fat content approximately between 0.5 to 4.5% w/w.

The beverage as claimed in any one of the above claims wherein the recombined milk has a fat content approximately between 1.5 to 3.5% w/w.

The beverage as claimed in any one of the above claims wherein the recombined milk has a phospholipid content of less than 0.01% w/w.

The beverage as claimed in any one of the above claims wherein the recombined milk has a phospholipid content approximately between 0 and 0.02% w/w.

The beverage as claimed in any one of the above claims wherein the beverage includes a milk-based retentate.

The beverage as claimed in any one of the above claims wherein the recombined milk or beverage includes at least 1% w/w protein.

The beverage as claimed in any one of the above claims wherein the recombined milk or beverage includes between 1 to 10% w/w protein.

The beverage as claimed in any one of the above claims wherein the recombined milk or beverage includes between 3 to 8% w/w protein.

The beverage as claimed in any one of the above claims wherein the recombined milk or beverage includes between 3.5 to 6% w/w protein.

A ready to drink (RTD) beverage including a base with recombined milk, wherein the beverage is configured to be aerated by shaking before drinking in the bottle itself or in a closed container.

A dairy product including recombined milk and a milk-based retentate characterised in that the milk-based retentate contributes between 30 to 70% w/w of total protein in the dairy product.

A method of manufacturing a powdered or liquid dairy product characterised by the step of combining

• a. a recombined milk, or dried or liquid component thereof, with
• b. a milk-based retentate, wherein the milk-based retentate contributes 30 to 70% w/w of the total protein of the dairy product.