Dairy creamer with a low carbohydrate content

A process for producing a dairy creamer that has a fat content not lower than 10.5 wt % and a carbohydrate content equal to or lower than 3.3 wt %, comprising the steps of:

• a) providing a volume of skim milk having a protein content ranging from 2.5 to 4.5 wt % and a carbohydrate content ranging from 4.5 to 5.5 wt %;
• b) concentrating the skim milk by ultrafiltration and collecting the obtained protein-enriched retentate;
• c) diluting the protein-enriched retentate with enough water to reach at least 80 vol % of the initial volume of skim milk to obtain a diluted fraction having a reduced carbohydrate content;
• d) optionally repeating one or more times steps b) and c) on the diluted fraction resulting from step c) to further reduce the carbohydrate content of the diluted fraction;
• e) concentrating the diluted fraction resulting from step c) or d) by ultrafiltration and collecting the obtained protein-enriched retentate;
• f) diluting the protein-enriched retentate resulting from step e) with enough water to provide a diluted fraction having a protein content ranging from 2.5 to 4.5 wt %;
• g) adding cream to the diluted fraction resulting from step f) to provide a dairy creamer that has a fat content not lower than 10.5% by weight;
• h) optionally adding a stabilizing salt and/or a flavor to the dairy creamer;
• i) heat treating the dairy creamer;
• j) optionally homogenizing the dairy creamer;
• and
• k) packaging the dairy creamer.